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
Crayfish, crown dill, Västerbotten cheese.
Velouté
Rabbit, parmesan, savory.
Troisième
Halibut à la brioche
Shrimp, asparagus, buttermilk.
Spring chicken
Morel, vin jaune, foie gras.
Principal
Monkfish
Cockle, parsley, raisin.
Sweetbread
Winter truffle, corn, girolles.
Finale
Tarte
Lavender, sea buckthorn, goat milk.
Soufflé
Strawberry, rhubarb, pink pepper.
2,650 SEK