Michelin star restaurant 
Small tasting menu
| Menu | Wine menu | Exclusive wine menu |
| Yoghurt pannacotta with Jerusalem artichoke sauce, pickled Jerusalem artichoke and sturgeon caviar | 2021 Apotheke Riesling, Kabinet, Loersch, Mosel | 2018 Kaseler Nies’chen, Riesling Spätlese feinherb, C. von Nell-Breuning, Ruwer, Mosel |
| Pan fried langoustine with fennel- and langoustine emulsion, preserved fennel and a liquorice and langoustine sauce | 2023 Pouilly Fumé, Château de Tracy, Loire | 2019 Pouilly Fumé, 101 Ranges, Château de Tracy, Loire |
| Pumpkin cavatelli with pickled butter nut squash served with Kalix vendace roe, onion and almond sauce | 2021 Semilion, Boekenhoutskloof, Franschhoek | 2018 Asphodele, Château Climens, Bordeaux Blanc Sec |
| Lardo baked back of cod, glazed black morel, mushroom duxelles, crispy cod skin and beef consommé | 2022 Spätburgunder, Carl Koch, Rheinhessen, Germany | 1997 Pommard, Domaine Robert Ampeau |
| Supplemental: An assortment of cheese and condiments + 175 SEK | ||
| Tonka bean pannacotta with black lemon gel, milk crisp and fig leaf ice cream | 2017 Rivesaltes Ambré, La Rage du Soleil, Mas Peyre | 2014 Rivesaltes Ambré, Domaine Cazes |
| 1195 SEK | + 745 SEK | + 1495 SEK |
Large tasting menu
| Menu | Wine menu | Exclusive wine menu |
| Foie gras of duck au torchon with variations of apple, walnut crisp and walnut praline paste | 2014 Château Raymond-Lafon, Sauternes | 1991 Château d´Yquem, Sauternes |
| Yoghurt pannacotta with Jerusalem artichoke sauce, pickled Jerusalem artichoke and sturgeon caviar | 2021 Apotheke Riesling, Kabinet, Loersch, Mosel | 2018 Kaseler Nies’chen, Riesling Spätlese feinherb, C. von Nell-Breuning, Ruwer, Mosel |
| Pan fried langoustine with fennel- and langoustine emulsion, preserved fennel and a liquorice and langoustine sauce | 2023 Pouilly Fumé, Château de Tracy, Loire | 2019 Pouilly Fumé, 101 Ranges, Château de Tracy, Loire |
| Butter fried sweetbreads of veal served with winter truffle, Brussels sprouts, shallots, chicken-skin and jus | 2018 Starmont, Pinot Noir, Carneros | 2018 Calera, Ryan Vineyard, Mount Harlan, Pinot Noir |
| Lardo baked back of cod, glazed black morel, mushroom duxelles, crispy cod skin and beef consommé | 2022 Spätburgunder, Carl Koch, Rheinhessen, Germany | 1997 Pommard, Domaine Robert Ampeau |
| Fried duck breast with beetroot pockets and black currant puree served with Timut and Sichuan pepper hollandaise | 2022 Côtes du Rhône, Charvin | 2012 Reserve, Domaine Roger Sabon, Châteauneuf-du-Pape |
| Supplemental: An assortment of cheese and condiments + 175 SEK | ||
| Hazelnut- and chocolate bavaroise with blackberry gel served with smoked vanilla foam and roasted white chocolate | 5y Tinta Negra, Island Rich Reserva,Barbeito Madeira | 10y Malvasia, Reserva Velha, Barbeito Madeira |
| Tonka bean pannacotta with black lemon gel, milk crisp and fig leaf ice cream | 2017 Rivesaltes Ambré, La Rage du Soleil, Mas Peyre | 2014 Rivesaltes Ambré, Domaine Cazes |
| 1695 SEK | + 1195 SEK | + 2495 SEK |
À la Carte
Starter
- 345 SEK Pan fried langoustine with fennel- and langoustine emulsion, preserved fennel and a liquorice and langoustine sauce
- 335 SEK Butter fried sweetbreads of veal served with winter truffle,Brussles sprouts, shallots, chicken-skin and jus
- 325 SEK Foie gras of duck au torchon with variations of apple, walnut crisp and walnut praline paste
- 295 SEK Pumpkin cavatelli with pickled butter nut squash served with Kalix vendace roe, onion and almond sauce
Main Course
- 345 SEK Grilled smoked celeriac with Beluga lentil ragout served with beurre blanc
- 445 SEK Lardo baked back of cod, glazed black morel, mushroom duxelles, crispy cod skin and beef consommé
- 435 SEK Fried duck breast with beetroot pockets and black currant puree served with Timut and Sichuan pepper hollandaise
Dessert
- 195 SEK An assortment of cheese and condiments
- 175 SEK Hazelnut- and chocolate bavaroise with blackberry gel served with smoked vanilla foam and roasted white chocolate
- 175 SEK Tonka bean pannacotta with black lemon gel, milk crisp and fig leaf ice cream
Group menu
Alt. 1
- Pan fried langoustine with fennel- and langoustine emulsion, preserved fennel and a liquorice and langoustine sauce
- Fried duck breast with beetroot pockets and black currant puree served with Timut and Sichuan pepper hollandaise
- Hazelnut- and chocolate bavaroise with blackberry gel served with smoked vanilla foam and roasted white chocolate
865 SEK
Alt. 2
- Pumpkin cavatelli with pickled butter nut squash served with Kalix vendace roe, onion and almond sauce
- Lardo baked back of cod, glazed black morel, mushroom duxelles, crispy cod skin and beef consommé
- Tonka bean pannacotta with black lemon gel, milk crisp and fig leaf ice cream
845 SEK
Wine package
- Wine package 450 SEK
- Exklusive wine package 650 SEK
Cheese after dinner
- An assortment of cheese and condiments 175 SEK
