DINNER

“Struva” with whipped duck liver, parmesan cheese and port wine   120

Hasselback potatoes, bleak roe, sour cream and spring onions   125

Confit mushroom with celeriac remoulade, fresh truffle, hazelnuts 
and kataifi – for two   215

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   155

Seared salmon with soy tapioca, marcona almonds, chilli mayonnaise 
and pumpkin   195

Lightly cured halibut with cucumber, gooseberries, oyster mayonnaise and feta cheese   195

Chilled soup of green tomatoes with blackened avocado, jalapeño, kohlrabi and cucumber   165

Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese 
and hazelnuts   205

Stew macaroni with grilled octopus, curry, corn, pickled onion and croutons   220

Chantarelle sandwich with Västerbottensost, bleak roe, dill, rye bread and sour cream   230

Quenelles of scallop with red prawns, spinach, shellfish sauce 
and pearl onions   255

Crispy pork belly with Café de Paris sauce, cabbage salad and milk bread   245

Beef tenderloin on toast with Gorgonzola, leek, figs, bacon 
and fried parsley  245

Hantverkets cheesecake with cherry compote and light whipped cream   120

Raspberry parfait with raspberry sauce and fresh raspberries    120

Doughnut with soft ice cream, salted chocolate and roasted buckwheat   125

Änglamat with lingon berries, biscuit, vanilla ice cream, meringue 
and caramel sauce   125