DINNER

“Struva” with whipped duck liver, parmesan cheese and port wine   110

Hasselback potatoes, bleak roe, sour cream and spring onions   115

Tartare of salmon with chili, ginger, soy tapioca, salmon roe, radish 
and khataifi – for two   185

"Tuttul" flatbread with slowly cooked pork 
and homemade butter - a serving for two   115

Lemon cured mackerel, yoghurt cream, salted cucumber 
and potato croutons   165

Noodles of scallops with feta cheese, zucchini, crushed tomato, parsley 
and lemon   175

Chilled soup of green tomatoes with blackened avocado, jalapeño, kohlrabi and cucumber   155

Thinly sliced raw beef with Jerusalem artichoke, gruyère cheese and hazelnuts   175

Stewed macaroni “vongole” with cockles, fennel and garlic croutons    195

Chantarelle sandwich with spiced cheese, lumpfish roe, sour cream, leek 
and rye bread   195

Grilled iceberg lettuce with baked cod, salad dressing, elderflower 
and white onion   195

Boneless pork chop with trout roe sauce, glazed pointed cabbage 
and pommes pinnes   195

BBQ-glazed veal with “potato gratin”, chimichurri 
and pickled mustard seeds   215

Basil sugared strawberries with mascarpone ice cream, elderberry 
and strawberry consommé  110

Liquorice parfait with lemon curd and salmiac crust    95

Doughnut with hazelnut ice cream, roasted hazelnuts 
and coffee ganache   120

Änglamat with lingon berries, biscuit, vanilla ice cream, meringue 
and caramel sauce   120