Matsalen
Open for elegant dinner Wednesday-Saturday 6pm-11pm
In Matsalen we create a daily menu from the best produce we can get our hands on depending on the season. Choose from the menu yourself or let our chefs put together a set-menu of six servings.
Tasting Menu
The kitchen's selection of six courses 1800
À la Carte
Six oysters from David Hervé with champagne mignonette 290 A platter of Culatello di Zibello 240 30 g Sturia oscietra caviar 790 38 g Anchovies 120
Starters:
Ajo blanco with courgette flowers, grapes & bottarga 340 Raviolo al uovo with forest mushrooms & fresh hazelnuts 380 Sweetbread of veal with beets, blackberries & shiso 420 Scallops à l'oseille Troisgros 440
Main courses:
French squab with harissa 690 Pikeperch from Mälaren with Sauce Vierge 590 Grilled turbot & sauce bouillabaisse ( for 2-3 persons - price varies daily 1360:-/kg)
Dessert:
Cheese platter from Philipe Olivier served with salad 185 Trou Normand 190 Panna cotta of figs with mullberries from Ekerö 185 Tarte with mirabelle & honey ice cream 170 Chocolate truffle 40
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 Crudités & fromage frais 80 Finocchiona & olives 90 Half a dozen oysters with mignonette 195
Starters
Warm marinated goat cheese à la Alice Waters 185 Soupe au pistou with girolles 185 Blue mussel piperade & aïoli croûton 195 Carne cruda, mâche & pecorino Toscano 205
Mains
Chicken cotoletta, fennel, capers, lemon & aïoli 290 Pommes Anna, wild mushrooms, St. Marcellin & parsley 340 Pork chop, carrot, spinach & fried onions 360 Grilled lamb, Tian provençale & anchovy 390 Monkfish, swiss chard, beans, samphire & chermoula 420
Sides
Pommes pailles 70 Green salad 70
Dessert
Cheese plate 145 A scoop of ice cream or sorbet 70 Oscar’s cake with berries 120 Chocolate mousse with cherries & a biscuit 130 Galette with ice cream 130 Cookie plate 60
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