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
CURED VENISON305
with red beets, torched bone marrow, hops, pistacchio and smoked oyster.
HAMACHI295
with green strawberries, fennel, coriander seed and finger lime.
TORCHED PORK BELLY295
with cep, Västerås cucumber, green pepper and browned koji.
SWEDISH SQUID295
with Jerusalem artichoke, vadouvan, flowering dill and langoustine sauce.
COD435
with elderflower, green peas, cucumber and roasted chicken glace.
DUCK FROM MUNKA-LJUNGBY475
with plums, "heart salad", coffee oil and portwine jus.
BREAD-FRIED HALIBUT475
with celeriac, vanilla, apple and canola.
EFTERGLØD155
with red currants and vanilla.
OOLONG ICE CREAM160
with lingonberries, pear, milk chocolate and pine.
TOFFEE ICE CREAM160
with raspberries, hazelnut and butterscotch.
SAMPLE MENUS
4 COURSES
(minimum 2 hours)
Cured venison with red beets, torched bone marrow, hops, pistacchio and smoked oyster.
Swedish squid with Jerusalem artichoke, vadouvan, flowering dill and langoustine sauce.
Bread-fried halibut with celeriac, vanilla, apple and canola.
Oolong ice cream with lingonberries, pear, milk chocolate and pine.
940
SAMPLE MENUS
6 COURSES
(minimum 2 1/2 hours)
Hamachi with green strawberries, fennel, coriander seed and finger lime.
Torched pork belly with cep, Västerås cucumber, green pepper and browned koji.
Cod with elderflower, green peas, cucumber and roasted chicken glace.
Duck from Munka-Ljungby with plums, “heart salad”, coffee oil and portwine jus.
Efterglød with redcurrants and vanilla.
Toffee ice cream with Swedish raspberries, hazelnut and butterscotch.
1255
