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.


Blackened salmon with vinegar mayonnaise, cucumber and radishes 125:-
Caviar of Kalix with soured cream and roasted brioche 175:-
Soused herring from Norröna with chives, sour cream and
fresh potatoes
Half 105:-
/ Whole 150:-
Ecological prosciutto Sambucano with fresh asparagus and Parmesan cheese 125:-
Veal steak tartare with soured red onions and fried capers 135:-

Main Courses

Grilled sea bass with blue mussels and smoked bacon 225:-
Oven baked char fillet with smoked trout roe, pickled onion and dill 235:-
Lamb leg from Välnäs farm with almond potato
croquettes and truffle crème
Långholmen's lamb sausage with early vegetables cooked in
broth and olive and mustard crème
Grilled Swedish entrecote with wild garlic pesto
and early spring vegetables
Biff Rydberg, diced fillet of beef, potatoes and onions 285:-
Pasta roll with nettles, basil and Parmesan cheese 185:-


Liquorice bavaroise with raspberry ice cream,
meringues and chocolate and liquorice granache
Vanilla yoghurt ice cream with preserved rhubarb
and sponge cake croutons
Elderflower pannacotta with almond sprinkles and strawberries 115:-
Roasted white chocolate mousse on chocolate caramel mirror with crumble 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