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.

This menu will be served from the 7th of August.


Chanterelle mushroom soup with flat-smoked reindeer 125:-
Brick smoked elk with lingonberry chutney
and Västerbotten cheese biscuit
Långholmen’s pickled herring plate with accompaniments 115:-
Hay smoked char fillet with herb crème and Caviar of Kalix 145:-


Butter fried Hjälmare pike-perch
with chanterelle mushrooms and juniper smoked bacon
Poached char with grilled scallop and lobster- and dill bouillon 225:-
Grilled tuna (MSC) with savoy cabbage,
haricots verts, French beans and mange-tout with lemon broth
Långholmens lammkorv med rostade rotfrukter och senapscrème 185:-
Grilled tenderized entrecote
with cream of artichoke and fried white onions
Biff Rydberg 285:-
Biff Rydberg 285:-
Vegetable frittata with sweet chili dip and feta cheese dip 185:-


Pistachio ice cream served in an oat cone
with vanilla poached cherries
Pavlova with passioncurd, cream and fresh berries 115:-
Dark chocolate mousse with pear- and cognac compote 115:-
Crème Brûlée 115:-
Chocolate truffles, 3 pieces 60:-
Coffee, one homemade chocolate truffle and 4 cl Museum Muscat 100:-

Evening menu as pdf