FOOD AFTER SEASON
Eating with us is an experience for all the senses. The view of the lake is somewhat magical, and the food is in every way first-class. Here you can find everything from well-designed new ideas to traditional home cooking. Our chef chooses raw materials carefully and after season, often with local anchoring. The constant ambition is to give you a surprising and tasty dining experience. The reviews from our guests say that we succeed well with that ambition.
Swedish Crafts 155: -
Shrimp in horseradish cream, brioche, soured onion and dill 140 :-
Blackened scallop variety on cauliflower, browned crayfish butter and incooked sea buckthorn 145:-
Veal tart with Dijon mayonnaise, deep-fried capers, soured shallots, roasted rye bread 150 :-
Braised Ox cheek "Bourguignon", parsnips and truffles 245:-
Swedish tenderized steak with roasted potatoes, smoked marrow with parsley butter, haricoverts and red wine sauce 325:-
Deep-fried Torbay sole, dill, mayonnaise roasted broccoli, potato and pickled cucumber 225:-
Baked cod with baked Jerusalem artichoke cream, deep-fried shells, raw planed apple, roasted potatoes and lobster sauce 315:-
Lemon cake with vanilla ice cream and raw lingonberry 125:-
Cloudberry parfait with cola cream and almond cake 125:-
Coffee Candy 45:-
We are happy and proud to present Niklas Eriksson as our new headchef.
Niklas started his career practicing in Spain and France and then working on some of Gothenburg's best restaurants b la Swedish Taste
Together with his chefs, he cooks everything from classic home cooking to modern Scandinavian food, based on local and organic ingredients. "
Krister Dahl, CEO