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.



Starters

Gravlax tartare with horseradish mayonnaise, trout roe and pickled cucumber *SEK 130
Homemade beer bresaola with apricot sorbet and herb saladSEK 135
Black root soup with sautéed pilgrim scallop and dill *SEK 125
Whitefish roe from Bothnian Bay with side dishes *SEK 195

Main courses

Baked cabbage with beluga lentils, pea pesto and fried provolone *SEK 195
Lightly salted cod steak with pointed cabbage, shiitake mushroom and cinnamon pork *SEK 245
Butter-fried pike fillet with beurre blanc sauce and trout roe *SEK 255
Red-wine braised pieces of chuck steak with mushrooms, small onions and alder wood smoked baconSEK 235
Swedish dry-aged beef sirloin with cheese-gratinated potato puree and cognac sauceSEK 295
Diced beef tenderloin, potatoes & onionSEK 285

Desserts

Warm cardamom cake with vanilla ice cream, apple and browned butter *SEK 115
Baked chocolate truffle with pear – and punch ice cream *SEK 115
Lemon tart and citrus salad with mint *SEK 115
Small crème brûlée *SEK 55
Chocolate truffles, 3 piecesSEK 75
Coffee, one homemade chocolate truffle and 1 fl. oz. liqueur (the basic range)SEK 110

* Climate-friendlier meals

The Inn's Opening Hours

Weekdays11.30 a.m. – 11 p.m.
Saturdays12.00 a.m. – 11 p.m.
Sundays12.00 a.m. – 5 p.m.

Food philosophy

We take responsibility for what we serve on your plate. The food is cooked considering both taste and environment. Locally produced, sustainable and well prepared are our philosophy.