LUNCH

Week 43

Deep-fried potato terrine with pickled elderflower, 
smetana and vendace roe   95

Potato crisps with Gruyère cheese cream, dill and chives  75

Toast with vendace boquerones, grilled lemon
mayonnaise and chives   85

Small salad of mixed greens, onion and vinaigrette   55

Grilled silver onion with apples, hazelnuts and 
butter sauce with Gammelknas   165

Swedish smörgåstårta   155

Steak tartare with pickled celery, lovage mayonnaise 
and crispy fried bread   155

Baked cod with potato purée, grapes and tomato and shellfish sauce   255

Chorizo with potatoes, grilled leek, apple 
and buttered chicken sauce   240

Oil-baked chicken with golden beets, tarragon, chicken jus 
and chili-pickled beets   235

Autumn salad with roasted pumpkin, hazelnuts, Västerbotten cheese and black kale gremolata   195

Steak tartare with pickled celery, lovage mayonnaise 
and crispy fried bread – served with fries  230

Almond cake with blueberry compote, cardemom ice cream, warm brown butter and smoked almonds   75

Bread pudding of cinnamon bun from Eken 
with lightley whipped punsch cream   35

Chocolate truffle with orange and cointreau flavor   30

Creamy apple and Calvados truffle   25