Evening Menu

It goes without saying that Swedish ingredients are used in all our dishes. We mix much-appreciated classics such as Beef Rydberg with newly composed dishes. Following what ingredients the season has to offer plays a vital part in our Nordic Ecolabel.


Långholmen’s raspberry pickled herring with Västerbotten cheese 125:-
Kalix bleak roe with  trimmings  and  brioche fried in butter 175:-
Steak tartare salad with nettle crème and pickled vegetables 140:-
Asparagus with sambucano ham, parmesan and olive oil 150:-
Salmon tartar with mustard crème, fried capers and soured onion 135:-

Main courses

Poached fillet of rainbow salmon from Tjärö
with asparagus and nettle veloté
Grilled Hjälmar pike-perch with lemon roasted primeurs,
browned butter and salted almonds
Grilled Swedish entrecôte with tomato salad and ramson butter 275:-
Beef à la Rydberg 285:-
Swedish knuckle of lamb and lamb roll with capers and
leek sauce served with fresh spring vegetables
Långholmen´s lamb sausage
with warm spring salad and mustard sauce
Zucchini stuffed with truffle and mushrooms with
deep-fried provolone and walnuts


Passion fruit ice cream and chocolate dream 115:-
Raspberry pannacotta with elderflower sorbet
and raspberry meringues
Lemon meringue pie 115:-
Baked rhubarb with white chocolate mousse 115:-
Small crème brûlée 40:-
Home made chocolate truffles, 3 pieces 65:-
Coffee, one home made chocolate truffle and 3 cl avec
(the basic range)

Evening menu as pdf