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
Mackerel
Strawberry, tomato, nasturtium.
Veal
Boquerones, radish, marigold.
Deuxième
Royal
Green asparagus, nettle, arctic char roe.
Velouté
Rabbit, parmesan, savory.
Troisième
Turbot à la brioche
Shrimp, asparagus, buttermilk.
Spring chicken
Morel, vin jaune, foie gras.
Principal
Sea bass
Razor clam, parsley, raisin.
Sweetbread
Winter truffle, corn, girolles.
Finale
Lemon tart
Meringue, carrot, lemon balm.
Soufflé
Rhubarb, saffron, pistachio.
2,650 SEK