DINNER

“Struva” with whipped duck liver, parmesan cheese and port wine   110

Hasselback potatoes, bleak roe, sour cream and spring onions   115

Smoked cod tartar with oyster mayonnaise, lemon tapioca, daikon 
and kataifi – for two   185

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   115

Salmon with fennel, dill royal, hollandaise mayonnaise, crisp bread
and salmon roe   165

Squid with yoghurtcreme, zucchini, grated feta cheese, parsley and lemon  175

Chilled soup of green tomatoes with blackened avocado, jalapeño, kohlrabi and cucumber   155

Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese and hazelnuts   175

Gratinated potato crëpe with red prawns, parmesan, pickled lemon 
and shrimp butter   195

Mushroom sandwich with aged cheese , bleak roe, dill 
and dried sour cream   195

Baked sole with shellfish ravioli, pickled endive, broccoli 
and white wine sauce  195

Fried chicken with crispy polenta, yellow beetroot, ramson 
and red wine sauce   195

BBQ-glazed veal with “potato gratin”, chimichurri 
and pickled mustard seeds  215

Rhubarb soup with coconut cream, almond and crispy mazarin   110

Chocolate parfait on chocolate cake bottom with chocolate crumbles   95

Doughnut with hazelnut ice cream, roasted hazelnuts and coffee ganache  120

Änglamat with lingon berries, biscuit, vanilla ice cream, meringue 
and caramel sauce   120