FUJI1669

Lunch

WEEK 21

SNACKS

Tartlet with gruyere cream, pickled onion and bleak roe   75

Petit choux with chicken liver, port wine onion 
and parmesan   75
 

STARTER

Deep fried crystal shrimp and squid with habanero salsa   140

Scallop crudo with salted raspberry and chili   120

Steak tartare with cornichons, sambal badjak, egg yolk 
and deep fried Jerusalem artichoke   150

 

MAIN COURSE

Secreto with pepper sauce, fries and salad   215

Char with asparagus, shelling peas, cucumber and butter sauce   235

Steak tartare with cornichons, sambal badjak, egg yolk and deep fried Jerusalem artichoke   – served with gem salad and yoghurt mayonnise   225

Soused herring with sour cream, egg, red onion, browned butter, dill 
and crisp rye bread    200

Hummus with deep fried eggplant, zucchini, tahini dressing 
and harissa vinaigrette    200

Smoked rainbow trout with boiled potatoes, capers, egg, almonds 
and lettuce     235


 
DESSERTS AND COFFEE TREATS

Choux craqelin with ice cream and chocolate sauce   75

Rhubarb clafoutis and whipped cream with punsch   90

Swiss roll   25

Swedish hallongrotta   25

Chocolate truffle   25

WEB_Hantverket-Logotyp-Monogram-Guld_ikon

Opening Hours

  1. Monday
  2. Tuesday
  3. Wednesday
  4. Thursday
  5. Friday
  6. Saturday
  7. Sunday Closed

The kitchen is closed between 
14:00 and 17:00 Monday to Friday.
The cocktailbar is open for drinks and lighter snacks.