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Our menus

I vår restaurang lagar vi mat som är värd att stanna upp för. Råvarorna kommer ofta från trakten. Lammet, ägget, fläskköttet och fisken har sällan långt till tallriken och menyerna byts ut med säsongen för att fånga det bästa av varje tid på året. 

Book a table

three-course meals

Served daily at 5:00 p.m. from weeks 26–33

  • First of all

    Vichyssoise with scallions, served with Ahrenkarröding, boiled potatoes, and crispy scallions

  • Sedan

    Chuck heart from Swedish farms (the marbled section where the entrecôte meets the chuck) served with a cream sauce made from summer carrots, Swiss chard, and lacto-fermented white asparagus

  • Last time

    Pavlova with a twist of strawberries and passion fruit, served with sabayon and white chocolate

795:-/person

Vegetarian menu

If you pre-order a vegetarian meal, we will adapt our existing menu so that it resembles our regular menu. Guests who pre-order a pescetarian meal will always receive a dish featuring fish (or shellfish) and a vegetarian dish, either as an appetizer or a main course, depending on the menu.

  • First of all

    Vichyssoise made with scallions, served with seaweed caviar, boiled potatoes, and crispy scallions

  • Sedan

    Falafel made with green peas and chickpeas served with green peas and Swiss chard braised in tarragon, along with deep-fried new potatoes

  • Last time

    Pavlova with a twist of strawberries and passion fruit, served with sabayon and white chocolate

795:-/person
  • Pre-booking is required and we reserve the right to make changes to the menu.
  • We have talented chefs in the kitchen who arrange most dietary variations but please let us know when booking.
  • If the dining room is full, we may place guests on floor 2, please contact us well in advance if you can not go up the stairs.

Two classics

Served daily at 5:00 p.m. from weeks 26–33

  • Appetizer

    Skagen salad flavored with wasabi served with milk bread, yuzu, and cilantro powder

  • Hot dish

    Wild boar loin from the forests of Östergötland, flavored with juniper berries and bay leaves, served with a herb-infused tomato sauce, grilled polenta, and portobello mushrooms

545:-

Vegetarian

If pre-registered, a vegetarian diet is served:

  • Appetizer

    Radish and lentil salad seasoned with wasabi served with milk bread, yuzu, and cilantro powder

  • Hot dish

    Croquettes made with lupin beans, mozzarella, and basil, served with grilled polenta, herb-infused tomato sauce, and portabello mushrooms

545:-
  • Pre-booking is required and we reserve the right to make changes to the menu.
  • We have talented chefs in the kitchen who arrange most dietary variations but please let us know when booking.
  • If the dining room is full, we may place guests on floor 2, please contact us well in advance if you can not go up the stairs.

Summer Menu

Are there more than 8 of you? Pre-order a three-course meal or two classic dishes for the whole group—the summer menu is served daily starting at 5:00 p.m. from weeks 26–33.

  • Appetizers
  • Vichyssoise 195:-

    on spring onions, served with Ahrenkarom, boiled potatoes, and crispy spring onions

  • Skagen Salad 175:-

    flavored with wasabi, milk bread, and yuzu and cilantro powder

  • Hot Dishes
  • Block 370:-

    wild boar from the forests of Östergötland, flavored with juniper berries and bay leaves, served with a herb-infused tomato sauce, grilled polenta, and portobello mushrooms

  • Smoked chicken thigh fillet 295:-

    Corn-fed chicken from Munka-Ljungby, served with carrot pesto flavored with home-made cheese, cold-smoked sour cream, deep-fried new potatoes, and crispy carrots

  • Starburst smoked salmon 275:-

    Served with fresh potatoes tossed in dill, summer vegetables, chervil cream, and crispy parsnips

  • Beef Heart from Swedish Farms 445:-

    (the marbled cut where the entrecôte meets the chuck) is served with a cream sauce made from summer carrots, Swiss chard, and lacto-fermented white asparagus

  • Falafel 275:-

    Green peas and chickpeas served with tarragon-simmered green peas and Swiss chard, along with deep-fried new potatoes

  • Dessert
  • Pavlova 155:-

    featuring strawberry and passion fruit variations, served with sabayon and white chocolate

  • Vanilla Ice Cream 149:-

    served with lemon cake, lemon jelly, licorice fudge, and fresh raspberries

  • The Kitchen's Selection of Cheeses 155:-

    Served with blueberry jam from Väversunda and seed crackers

  • Coffee Treats 45:- each

    the kitchen's homemade pralines

  • We have talented chefs in the kitchen who arrange most dietary variations but please let us know when booking.
  • If the dining room is full, we may place guests on floor 2, please contact us well in advance if you can not go up the stairs.

Children's menu

Served to all children aged 3-13

  • Appetizer

    Cheese & ham toast

  • Hot dish

    Our homemade meatballs are served with lingonberries and cream sauce

  • *Dessert

    Ice cream/sorbet with berries

  • When booking a package, children receive this menu, as many dishes as the adults eat
  • We have talented chefs in the kitchen who arrange most dietary variations but please let us know when booking.