FUJI1669

Lunch

WEEK 7

Gruyère petit choux with parmesan och garlic butter   55

Struva with chicken liver and tarragon   75

Chips with lumpfish roe, cheese cream, horseradish, dill 
and chives    65

 

Wild boar pate with cornichons; mustard and crustini   90

Beef tartare with mustard, caper, cornichons, onion and parsley   150

Fried squid with roasted tomato and chili mayonnaise   120

 

Roasted chicken with potato gratin, butterd chicken jus, frisée salad 
and crutons   225

Nicoise salad   235

Cured salmon on buttered toast with herb cream cheese, capers, braised fennel and dill   220

Beef tartare with mustard, caper, cornichons, onion 
and parsley  – served with fries   225

Gnocchi with grilled cabbage, chevies butter, roasted almonds 
and potato velouté   195

 

French toast with bitter almond sauce   80

Almond and blood orange pie with vanilla mousse    85

Chocolate mousse with olive oil and sea salt   85

Chocolate hazelnut truffle   25

Biscuits with almond and chocolate   30

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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.