Matsalen
Dinner Wed–Sat 18.00–00.00
One flight up, in the old chapel, you’ll find the best-preserved room in the house. Carefully restored, it has been transformed into a beautiful dining room which invites you to an elegant dinner.
Here, we serve a set menu that celebrates the season’s ingredients with a cheerful, relaxed approach. Each dish reflects a balanced combination of tradition and modernity. We warmly welcome you!
Menu
Canapées; | A cheese cracker | | Oyster N°6 | | Oscietra caviar | | Crudités | | Coppa with figs | | Carciofi alla giudia |
Frittata;
asparagus, fava beans, morrels
Ängsö Pike Perch;
sea kale & sorrel sauce
Quail from Rosa Skattlådan;
peas, almonds & rhubarb + Pithivier Savoyarde
Cheese;
crisp & salad
Rumba;
almond- & poppy seeds, sorbet with cream and woodruff
Palmiers | Baklava | Chocolate
The curated menu is SEK 1800 p/p
Wine paring is SEK 1500 p/p
Bistro
Breakfast 07.00–11.00 | Lunch & Dinner 11.30–00.00
With the kitchen’s open fire in the background, the Bistro offers service from early breakfast to late dinner.
Head chef Olle T. Cellton uses seasonal ingredients and draws inspiration from the cultures and techniques he has encountered throughout his culinary life.
The menu features both beloved classics and dishes you have yet to discover. Our menu is constantly changing and our black board offers daily specials, including vegetarian and vegan dishes.
Snacks
Bread & butter 65 Pineapple pickles 95 Prosciutto & Charentais melon 110
Starters
Little gem lettuce, cucumber, green goddess dressing, bottarga & almonds 190 Warm marinated goat's cheese & mesclun salad 180 Asparagus, vinaigrette & soft boiled egg 210 Veal sweetbreads, ajo blanco & fennel 220
Mains
Artichoke, fasolakia lathera & feta 310 Lemon sole, new cabbage, sauce vierge & anchovy breadcrumbs 360 Guinea fowl, asparagus, spring onion & salsa romesco 380 Veal, borlotti beans, zucchini & salsa verde 390
Sides
Salad & herbs 70 Pommes pailles 70 New potatoes 70
Desserts
Cheese plate 140 A scoop of ice cream or sorbet 50 Apricot galette 120 King Oscar’s cake 130 Cookie plate 45
Food
Bread basket & butter 65
Ham, cheese & marmalade 55
Croissant 60
Yoghurt & granola 70
Oatmeal porridge with applesauce 70
Fruit plate 70
Cheese scones, marmalade & cream cheese 80
Breakfast broth 60
Boiled egg with smoked caviar & herb salt 60
Omelette 70
add cheese, ham or both 30
Scrambled eggs with chives & toast 70
Green sallad 30
Pommes pailles 60
Cookie plate 45
French toast 75
Drinks
Black coffee 60
Espresso 40
Macchiato 45
Cortado 50
Cappucchino 55
Caffé Latte 60
South of the Clouds (Earl Grey) 60
Cloud and Mist (Green) 75
Jasmine Maojian (Flower Infused) 75
Keemun Gon Fu (Black) 75
Wild Rooibos (Infusion) 60
Organic apple juice fr. Magnus Nilsson 65
Fresh house juice 65
Coldpressed orange juice 45
Coldpressed grapefruit juice 45
Ginger shot 30
Bar
Mon–Fri 16.00–01.00 | Sat–Sun 12.00–01.00
In the history of cocktails, hotel bars have played a central role. With reverence for the legendary bars and the cocktails enjoyed there, we have created our own modern interpretation.
Bar manager Andrés Basile and his team share a deep passion for balancing flavors to perfection, whether it’s through timeless classics or modern creations. You’ll also find a carefully curated selection of beer, wine, and cider. There’s plenty of room for spontaneous visits, whether you’re staying in the house or not.
snacks
Almonds 65 Olives 55 Kikos 55 Pretzel sticks 25
food
Fried chicken sandwich & straw potato 260