Weekend menu

SPRING MENU:

FRIDAY

Tartar of reindeer served with truffle mayonnaise and roasted onions, roe from Kalix caught by Leif Olofsson.
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Swedish pike fried in butter, served with mashed potato and crispy mushrooms. Roasted salsify and mussel broth flavored with dill.
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 Swedish cheese with accessories
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Chocolate fondant with cherry

SATURDAY

Scallop, served with smoked perch, potato chips, watercress cream and apple.
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Roast moose served with bacon and cabbage. A sauce made of port wine, flavored with dates.
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Deep fried brie served with frozen cinnamon pudding and cloudberries from Älvdalen.
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Mandelbrulee served with raspberries from Sollerön and almond cake flavored with lemon and blue poppy seeds

**Occasionally the menu might vary.**

** For allergies or special needs, please, notify the reception before arrival. **

RESERVATIONS:

VIA MAIL
Call us: + (0) 247-502 60