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

Matjes herring with crispy fried egg, rye bread, beetroot, sour cream gelée 
and elderflower   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

Crispy Swedish potato pancake with duck rillettes, mustard seeds and raspberry syrup   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

Swedish strawberries with basil, white chocolate, yoghurt and roasted buckwheat   120

Milk chocolate parfait with chocolate cream and almond crust   120

Doughnut with cardamom ice cream, forest fruits and roasted oats   125

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