À la carte
Fri 15.00->, Sat 13->
(25.6.-26.8.2026)
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€
Veal tartare with chervil mayonnaise, pickled rhubarb and Parmesan (L,G)
or
Hot-smoked lavaret with vendace roe mousse and roasted Archipelago bread (L)
* * *
Roasted trout, horseradish yogurt, open-field cucumber and new potatoes (L,G)
or
Chateaubriand with truffle potatoes, porcini cognac sauce and persillade (L,G)
* * *
Peach melba – vanilla ice cream with raspberries, cointreau-marinated peach and whipped cream (L,G)
or
Milk chocolate mousse, roasted white chocolate and sea salt (G)
can be made vegan
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
Veal tartare with chervil mayonnaise, pickled rhubarb and Parmesan
vendace roe mousse and roasted Archipelago bread
basil vinaigrette and strawberry spinach salad
can be made vegan
MAIN COURSES
horseradish yogurt, open-field cucumber and new potatoes
truffle potatoes, porcini cognac sauce and persillade
Casarecce pasta, season´s vegetanles and Brillat-Savarin cheese
can be made vegan
DESSERTS
vanilla ice cream with raspberries, cointreau-marinated peach and whipped cream
roasted white chocolate and sea salt
can be made vegan
Cointreau liqueur
L = lactose free
M = dairy free
G = gluten free
V = vegan
Lunch menu
Cafè menu
Drinks