A visit with us should feel easy, pleasantly and personal. We serve dishes and menus with ingredients of the season and our Swedish food heritage. If you have any questions you can ask the chefs directly, there are no walls around the kitchen, the food is prepared next to the intimate dining room and sometimes you are served by the chefs themselves.
Á LA CARTE
HALIBUT 305
with zucchini, Charentais melon, blackcurrant leaves, almonds and nori.
HAMACHI295
with Gällenäs tomatoes, bird’s cherry and katsuobushi and kaffir lime.
VEAL TARTARE295
with dill, flowering dill, aquavit and spiced crispbread.
SUMMER CHANTERELLES295
with sweet corn, manzanilla, havgus 24 and sourdough.
COD435
with elderflower, green peas, cucumber and roasted chicken glace.
DUCK FROM MUNKA-LJUNGBY475
with plums, "heart salad", coffee oil and portwine jus.
BEEF TENDERLOIN475
with stuffed morels, canola, golden beets, white balsamic and lemon thyme jus.
EFTERGLØD155
with red currants and vanilla.
SWEDISH BLUEBERRIES160
with woodruff, white chocolate, whipped cream and cinnamon bun.
TOFFEE ICE CREAM160
with raspberries, hazelnut and butterscotch.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Halibut with zucchini, Charentais melon, blackcurrant leaves, almonds and nori.
Summer chanterelles with sweet corn, manzanilla, havgus 24 and sourdough.
Duck from Munka-Ljungby with plums, "heart salad", coffee oil and portwine jus.
Swedish blueberries with woodruff, white chocolate, whipped cream and cinnamon bun.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Hamachi with Gällensäs tomatoes, bird's cherry and katsoubushi and kaffir lime.
Veal tartare with dill, flowering dill, aquavit and spiced crispbread.
Cod with elderflower, green peas, cucumber and roasted chicken glace.
Beef tenderloin with stuffed morels, canola, golden beets, white balsamic and lemon thyme jus.
Efterglød with redcurrants and vanilla.
Toffee ice cream with Swedish raspberries, hazelnut and butterscotch.
1255
