SUMMER SEASON 2024:
Our menu will be changed completely two times this summer:
(and as always, our menus are secret until they are served)
MENU 1: 7th of May – 22nd of June
MENU 2: 28th of june – 25th of August
(you can find menus that have been served previously in our social media)
MENU 2:
28th of June – 24th of August 2024
STARTERS:
CARPACHILIO | 255:-
Carpaccio made of cow from Tannsele Lantbruk brushed with a chili-oil-crunch with smoked bear, brown-cheese-paste, semi-dried tomatoes, goat cheese-cream, gel made with blackcurrant leaves, fried rice noodles and shallot-onion-rings
NORTHERN PIKE-CAKE | 245:-
Northern pike-cake with diced perch, cream cheese with yuzu, smoked trout roe, green onions, fried wonton leaves, kohlrabi-noodles, fried and candied mushroom, and pickled onions
CHEESE & BROCCOLI | 245:-
Tempura-fried broccoli with a pesto made from herbs and sunflower seeds, pickled cucumber, capered unripe blackcurrants, puffed oat-rice, dill-mayonnaise, pickled mustard-seeds and a goat cheese-pannacotta
MAINCOURSES:
SUMMERY CHAR | 465:-
Baked arctic char with potatoes that has simmered in Västerbottencheese-browned butter, cauliflower-cream, grilled vegetables, smoked trout roe, beets baked in pine-needles and salt, white wine-sauce with lemon-thyme and tapioca-chips dusted with fireweed
REINDEER ROSINI | 495:-
Grilled reindeer with Pommes Anna with Jerusalem-artichoke, cream made from burned cabbage and onions, smoked carrots, kohlrabi filled with Matsutaki-mayonnaise, pickled mushrooms, red wine-sauce with blueberries and blackcurrants, a fritter, and a butter made with reindeer-liver and blackcurrants
SATIATING GREENS | 435:-
Falafel made with (among other things) grilled beluga-lentils, cream made from burned cabbage and onions, semi-dried rhubarb, grilled vegetables, Greta-Feta, jalapeño pickled with meadowsweet, and a cucumber- and zucchini-soup-sauce
DESSERTS:
“FLÄSKPANNKAKAN” | 205:-
Brûlée flavored with sweet vernal grass and filled with butter-fried thick pancakes, served with ice cream flavored with smoked pork, lingonberry-gel, dried berries, spruce shoot-meringues, pancake-chips and pork-chips
THE CAKE | 195:-
Grandma’s pinnochio-cake-base with meringue flavored with birch shoots, strawberry jelly, rowan sprout-ice cream, burnt swiss meringue flavored with birch shoots, and rowan flower-syrup
SUMMER BRÛLÉE | 175:-
Brûlée flavored with bird cherry tree-blossoms, topped with caramel cookies, bird cherry-blossom-meringues, strawberry jelly and lemon curd