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.


Långholmen’s raspberry pickled herring with Västerbotten cheese 125:-
Kalix bleak roe with  trimmings  and  brioche fried in butter 175:-
Smoked reindeer with baked pickled onions,
soured red cabbage and horseradisch crème
Fillet of beef with egg yolk confit, basil and almonds 150:-
Salmon tartar with mustard crème, fried capers and soured onion 135:-

Main courses

Baked fillet of char with lemon, yellow beets and tarragon 225:-
Skrei cod fillet fried in butter with lobster bouillon,
lentils and pointed cabbage
Prime rib with madeira, truffle crème, soured vegetables and
almond potato purée
Beef à la Rydberg 285:-
Swedish knuckle of lamb and lamb roll with capers and
leek sauce served with fresh spring vegetables
Långholmen's  lamb sausage with roasted root vegetables
and goat cheese
Zucchini stuffed with truffle and mushrooms with
deep-fried provolone and walnuts


Vanilla ice-cream with cloudberries and oat biscuit 115:-
Cherry panna cotta with brownie and mascarpone mousse 115:-
Lemon meringue pie 115:-
Tea fondant with blood orange sorbet 115:-
Small crème brûlée 40:-
Home made chocolate truffles, 3 pieces 65:-
Coffee, one home made chocolate truffle and 3 cl avec
(the basic range)

Evening menu as pdf