FUJI1669

Lunch

WEEK 8

SNACKS

Tartlet with gruyere cream, pickled onion and bleak roe   75

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

Boquerones with toast, parsley and lemon   70
 

STARTER

Langos with shrimp tartare, browned butter, chives 
and lemon   140

Mushroom risotto  135

Beef carpaccio with mozzarella, artichoke, pine nuts 
and baked shallots   155

 

MAIN COURSE

Rosted chicken with haricots verts, green pepper sauce 
and fried potatoes    215

Blackened char with shellfish sauce, fennel and pommes duchesse   235

Beef tartare with cornichons, olives, shallots and white soy mayonnaise 
- served with fries   215

Mushroom risotto with white endives and sheeps cheese  195

Salad with puy lentils, arugula, celery, spring onion, blood orange, blue cheese and lovage vinaigrette   185


 
DESSERTS AND COFFEE TREATS

French toast with bitter almond sauce   90

Chocolate pudding with caramelized hazelnuts 
and lightly whipped cream   75

Chocolate truffle   25

Swedish punsch-roll   35

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.