Lunch

TASTING

• YELLOWTAIL and CARROT

• LANGOUSTINE and MEYER LEMON

• CAVIAR and POTATO

  +65

  *supplement 65*

• HALIBUT and CELERIAC

• IBERICO PORK and FAVA BEAN

• ARCTIC BIRD’S NEST

• 185

  185

• WINE PAIRING 145

  145

  *tasting menu available for the table*

FIRST

• BEEF TARTARE

  nasturtium, black currant, morels

• MATJES HERRING CAKE

  danish rye, sour cream, red onion

• YELLOWTAIL CRUDO

  +10

  *supplement 10pp*<br/>nectarine, peanuts, tarragon

• SHRIMP SKAGEN

  +10

  add 10grams löjrom 25

• TOMATO GAZPACHO

  cucumber, sourdough

SECOND

• SCANDINAVIAN BOUILLABAISE

  salmon, cod, scallop, mussel, dill aioli

• BRANZINO

  zucchini, arugula, lemon beurre blanc

• SWEDISH MEATBALLS

  lingonberry, pickled cucumber, potato puree

• WAGYU STRIP LOIN

  +25

  *supplement 25pp*<br/>potato pave, carrot confit, bordelaise

• KROPPKAKOR

  potato dumpling, spinach, ramp

THIRD

• PRINCESS CAKE

  whipped cream, raspberry, marzipan

• ELDERFLOWER CAKE

  poppyseed, meyer lemon, almond

• CHOCOLATE BRIOCHE

  amaro chocolate cremeux, cherry chutney

• ARTISANAL CHEESES

  marmalade and seeded crisp

• ARCTIC BIRD’S NEST

  +15

  *supplement 15pp*<br/>goat cheese parfait, sea buckthorn, blueberry

• TWO COURSES

  80

• THREE COURSES

  95