Evening Menu

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

The restaurant is closed during summer and will open again the 4th of August.

Starters

Crème Ninon with pilgrim scallops 125:-
 
Three Swedish tapas:
Ham with preserved tomatoes, Skagen canapé and Crème Ninon with pilgrim scallops
155:-
 
Pickled herring plate with accompaniments 115:-
 
Hay smoked char with lemon crème and bacon 125:-
 

Varmrätter

Grilled pike-perch with roasted artichokes and caramelized hollandaise sauce 245:-
 
Butter fried hake with a ragout of beluga lentils,
chorizo, Swedish squid and bell peppers
245:-
 
Lamb leg with confited lamb brisket
with lemon, garlic and piquant dill gravy
230:-
 
Långholmen's lamb sausage with baba ganoush,
salad and French fries
185:-
 
Grilled entrecote with pickled tomatoes,
Choron butter and green salad
265:-
 
Biff Rydberg 285:-
 
Wild garlic risotto with grilled spring primeurs 185:-
 

Desserter

Swedish cheese with fruitbread and marmalade 115:-
 
Curd cake with poached rhubarb and mascarpone crème 115:-
 
Roasted white chocolate mousse with raspberries and passion fruit 115:-
 
Lemon ice cream with curd and liquorice meringue 115:-
 
Chocolate truffles, 3 pieces 60:-
 
Coffee, one homemade chocolate truffle and 4 cl Museum Muscat 100:-
 

Evening menu as pdf