DINNER

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

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

Tartare of cold smoked pike-perch with curry, rutabaga, apple 
and kataifi – for two   195

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   125

Matjes herring with lemon, smoked mayonnaise, soft-boiled egg, potato crouton and white onion   165

Cured halibut with crayfish fritters, pickled cucumber, aged cheese 
and almonds   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   185

Fried egg on toast with chestnut mushrooms, truffle butter sauce 
and hazelnuts   195

Chanterelle sandwich with Västerbotten cheese, lumpfish roe, rye bread, dill and quark  210

Char baked in package with trout roe sauce, leek, potato tortilla, fennel 
and pommes pinnes    225

Glazed duck breast with crispy polenta, pumpkin purée, pickled endive 
and red wine sauce   295

Veal loin with grilled iceberg lettuce, chorizo, oyster mushroom 
and green olives   225

Warm almond cake with lemon ice cream, raspberries, elderflower 
and browned butter   125

Punsch parfait with blueberries, blue cheese and roasted rye bread   110

Doughnut with apple compote, hazelnut ice cream and hazelnut granola    125

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