We offer a seasonal five-course menu from Wednesday to Saturday, where each course is presented with two choices, as well as a three-course prix fixe lunch menu from Thursday to Saturday.
Available for lunch and dinner
Premier
Scallop
Crème cru, peach, lemon verbena.
Roe deer
Melon, espelette pepper, pine nut.
Deuxième
Pumpkin
Sea urchin, sea buckthorn, saffron.
Onion
Oxtail, bayleaf, gruyère.
Troisième
Cod
Caviar, pied de cochon, yellow pea.
Reindeer en croûte
Lingonberry, red cabbage, horseradish.
Principal
Redfish
Crab, orange, fennel.
Pigeon
Sauce mystique, plum, blue cheese.
Finale
Tarte
Lavender, ginger, goat milk.
Soufflé
Apple, rosemary, oat.
2,650 SEK