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.

Förrätter Starters

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:-


Desserter Desserts

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:-

Evening menu as pdf