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.


Honey preserved reindeer fillet
with lingonberry chutney and Västerbotten cheese
Potato pancake with caviar of Kalix and accompaniments 175:-
Smoked cheek of cod with dill cream, fermented fennel and red onion 125:-
SOS (butter, cheese and pickled herring) 125:-

Main Courses

Fillet of cod baked in herbs with lemon sauce and root vegetables 240:-
Grilled fillet of char with beluga lentil's
and the Inn's belly of pork
Rib of beef braised in red wine
with brussel sprouts and mashed almond potatoes
Långholmen's homemade lamb sausage with roasted
root vegetables and mustard cream
Veal entrecôte with oven-baked tomatoes,
fennel and cheddar gratinated mashed potatoes
Biff Rydberg, diced fillet of beef,
potatoes and onions
Västerbotten polenta with artichokes, mushrooms and creamy paprika dressing 185:-


Fried camembert with cloudberry jam and parsley 115:-
Hazelnut ice cream with nougat ganache 115:-
Pear bavaroise with chocolate crumble and mint cream 115:-
Small crème brûlée 40:-
Chocolate truffles, 3 pieces 60:-
Coffee, one homemade chocolate truffle and 4 cl Museum Muscat 100:-

Evening menu as pdf