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.
|Wärdhuset's smoked char with crown dill mayonnaise and soured beets.||125:-|
|Bleak roe from Kalix with soured cream and roasted brioche||175:-|
|Soused herring from Norröna with chives, sour cream and fresh potatoes||Half 105:- / Whole 150:-|
|Chantrelle mushroom and Västerbotten cheese quiche with organic prosciutto Sambucano.
Raw fillet of reindeer cured in a mixture of salt, sugar and spices with chanterelle mushrooms, preserved cloudberries and root parsley crème.
Varmrätter Main courses
|Grilled Hjälmare zander with roasted Jerusalem artichokes, chanterelle mushrooms and hazelnut butter||225:-|
|Poached fillet of char from Tjärö with lemon emulsion, yellow beets and trout roe||235:-|
|Swedish loin of wild boar, leg confit and smoked side of wild boar and gooseberry||225:-|
|Långholmen's lamb sausage with roasted root vegetables and goat cheese crème||185:-|
|Grilled Swedish entrecote with chimichurri, sweet potato chips and fresh bean salad||265:-|
|Beef Rydberg, diced fillet of beef, potatoes and onions||285:-|
|Polenta with chanterelle mushrooms, Västerbotten cheese and autumn vegetables||185:-|
|Blueberry pie with homemade vanilla ice cream||115:-|
|Deluxe carrot cake||115:-|
|Caramelised milk chocolate mouse with elderberry, cardamom and compote of apples||115:-|
|Cloudberry ice cream with pistachio crème and almond sponge||115:-|
|Small crème brûlée||40:-|
|Chocolate truffles, 3 pieces||65:-|
|Coffee, one homemade chocolate truffle and 3 cl avec||100:-|