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.
Horse
Caviar, sea urchin, argan oil.
Deuxième
Royal
Langoustine, crown dill, västerbotten cheese.
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
Tarte
Lavender, sea buckthorn, goat milk.
Soufflé
Strawberry, rhubarb, pink pepper.
2,650 SEK