À la carte
Fri 15.00->, Sat 13->
(3.9.-12.11.2026)
CLASSICS
naturel
with chicken or noble crayfish
country style baguette
serrano ham, cep mushrooms and rocket lettuce
béarnaise sauce and poached egg
classic brown sauce and grandma’s cucumbers
MENU STRINDBERG
meat dish as a main course 72€
fish dish as a main course 65€
vegetarian main course 57€
Cured deer with pickled spruce tips and onions, cranberry mayonnaise and Västerbotten cheese (L,G)
or
Lobster bisque with crayfish tails and brioche (L)
or
Smoked beetroot purée with roasted beetroots, goat cheese and pine nut crispbread (L,G)
can be made vegan
* * *
Pan-fried pike perch, black salsify purée, sautéed black kale with cucumbers and caper butter sauce (L,G)
or
Classic steak au poivre, green peppercorn sauce and truffled potato purée (L,G)
or
Chanterelle mushroom orzo with thyme foam (L)
can be mae vegan
* * *
Warm French apple pie with vanilla ice cream (L)
can be made vegan
or
Financier, raspberry and white chocolate mousse and raspberry gel with rosemary (L,G)
piece of cheese +8€
CLASSIC MENU 60€
Toast Skagen (L)
* * *
Chargrilled salmon with béarnaise sauce and poached egg (L)
or
Steak Rydberg (L,G)
* * *
French toast (L)
piece of cheese +8€
STARTERS
crayfish tails and brioche
pickled spruce tips and onions, cranberry mayonnaise and Västerbotten cheese
roasted beetroots, goat cheese and pine nut crispbread
can be made vegan
MAIN COURSES
black salsify purée, sautéed black kale with cucumbers and caper butter sauce
green peppercorn sauce and truffled potato purée
thyme foam
can be made vegan and gluten free
with potato purée, peas, lingonberries and cognac cream sauce
DESSERTS
raspberry and white chocolate mousse and raspberry gel with rosemary
vanilla ice cream
can be made vegan
– lemon sorbet with Finlandia vodka
L = lactose free
G = gluten free
V = vegan
Lunch menu
Cafè menu
Drinks