À la carte
Mon-Fri 12.00->, Sat 13->
(20.8.-18.11.2025)
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 71€
fish dish as a main course 64€
vegetarian dish as a main course 55€
Chanterelle soup with thyme oil and roasted brioche (L)
can be made gluten free anc vegan
or
Dry-cured beef, golden beetroot purée with garlic, red onion and port wine compote, toasted pine nuts (L,G)
* * *
Chateaubriand, Nebbiolo demi glace, thyme potatoes and broccolini (L,G)
or
Roasted lavaret, browned butter sauce, sea buckthorn berries and root vegetable terrine (L,G)
or
Hokkaido pumpkin with goat cheese, buckwheat, mushroom and cognac cream and puffed oats (L,G)
can be made vegan
* * *
Toffee pudding with calvados and apple sorbet and cinnamon crumble (L,G)
can be made vegan
or
Raspberry tiramisu (L,G)
piece of cheese +7,50€
CLASSIC MENU 60€
Toast Skagen (L)
* * *
Chargrilled salmon with béarnaise sauce and poached egg (L)
or
Steak Rydberg (L,G)
* * *
French toast (L)
STARTERS
thyme oil and roasted brioche
can be made vegan and gluten free
lovage creme and brioche
can be made vegan and gluten free
pickled kohlrabi, herb emulsion and rye breadcrumbs
can be made gluten free
golden beetroot purée with garlic, red onion and port wine compote, toasted pine nuts
MAIN COURSES
browned butter sauce, sea buckthorn berries and root vegetable terrine
Nebbiolo demi glace, thyme potatoes and broccolini
caramelized onions, potato purée, brandy sauce and lingonberries
with goat cheese, buckwheat, mushroom and cognac cream and puffed oats
can be made vegan
DESSERTS
vanilla flavoured blueberry sauce and white chocolate
calvados and apple sorbet and cinnamon crumble
can be made vegan
L = lactose free
VL = low lactose
G = gluten free
Lunch menu
Cafè menu
Drinks