A´ la carte menu

Our à la carte menu is served Monday to Saturday for hotel guests during the period November 22 to February
The restaurant is open until 9:30 PM.
For non-hotel guests, we are open on Fridays and Saturdays.
Please note that the restaurant is completely closed on Sundays during this period.

Evening Menu 

Starters
* White wine-steamed mussels with julienned vegetables and fried glass noodles

* Toast with butter-fried mushrooms and horseradish cream

* Jerusalem artichoke soup with fried oyster mushrooms

Main Courses
* Baked pointed cabbage with beetroot hummus, mushrooms, hazelnuts,
and white wine sauce

* Butternut risotto on Swedish oat rice with steamed deep-sea fish and garlic-fried kale

* Butternut risotto on Swedish oat rice with pea fritters and julienned vegetables

* Slow-cooked wild boar with pumpkin and sweet potato purée, velouté,
and butter-fried Brussels sprouts

* Oven-baked venison with potato gratin, sautéed broccoli, festive red wine sauce,
and roasted almonds

Desserts
* Cheesecake in a glass with festive flavors

* Spettekaka with caramel ice cream and berry sauce

* Petit choux "Black Forest"