Gastronomy in a classic setting

Dinner menue

Starters

• Onion ring with N'duja*

  Deep-fried onion ring filled with butter-cooked onion and parmesan cheese. Served with parmesan cream, n'duja emulsion, cornichons and pickled onions

  165

• Toast Pelle Janzon

  Carpaccio on beef tenderloin, egg yolk, onion and browned butter. Served on brioche bread and topped with bleak roe

  195

• Smoked Arctic char

  Smoked Arctic char served with kohlrabi dumpling filled with wasabi cream cheese. Served with buttered cucumber soup and blackened cucumber

  185

Main course

• Chicken

  Corn-fed Chicken served with sauce verjus, citrus dressed fiorina, blackened point cabbage, butter-baked roscoff onions and cauliflower cream

  345

• Sirloin steak

  Pepper-fried sirloin is served with pepper gravy and choron sauce. Roasted Jerusalem artichoke, blackened broccolini and a garlic baked romanesco

  395

• Pike-perch

  Seared pike-perch served with cumin-pickled carrot, crab-flavored croquette, roasted lobster sauce with cardamom seeds and wine-braised fennel

  325

• Swedish Kroppkaka

  Vegetarian Swedish “kroppkaka” with apple and mushrooms served with browned butter, lingonberries, sautéed king oyster and buttered celeriac broth flavoured with apple Wine

  295

Dessert

• Änglamat

  Vanilla ice cream served with crushed dreams, lightly whipped cream, lingonberry meringue, caramel sauce and lingonberries

  145

• Crème brûlée

  Classic Crème brûlée served with fresh berries

  145

• Chocolate ice cream*

  Chocolate ice cream on dark chocolate flavored with coffee. Served with orange truffles, candied hazelnuts and marinated orange wedges

  165

• *These dishes are only served on Fridays and Saturdays.