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 from Svedjan 70 Giardinera 70 Pineapple pickles 80 Prosciutto & melon 100
Starters
Warm marinated goat’s cheese & salad 180 Avocado, radish, fennel & sesame 140 Beef tartare, pickles & Ossau-Iraty 220
Mains
Yellow beetroot, frekeeh, pistachio, labneh & pomegranate 290 Onglet, herb breadcrumbs, dijon & carrots 390 Cod, agretti, peas & sauce mousseline 390
Sides
Salad & herbs 70 Straw potato 70
Desserts
Coulommiers with fennel & pistachio 140 Ice cream/sorbet 50 King Oscar’s cake 130 Browned butter cake with forced rhubarb 105
Food
Bread och butter 65
Croissant 60
Pain au chocolat 70
Yoghurt & granola 70
Oatmeal porridge with apple sauce 70
Fruit plate 70
Cheese scones, pickles & cream cheese 80
Broth 60
Boiled egg with smoked caviar 60
Omelette or scrambled eggs 90
Grilled boudin blanc, egg, beans & tomatoes 120
Fried chicken sandwich 140
Marmelade 20
Cheese 20
Ham 30
Green sallad 30
Straw potatoes 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) 60
Fenghuang Dancong (Oolong) 60
Jasmine Maojian (Flower Infused) 60
Keemun Gon Fu (Black) 60
Wild Rooibos (Infusion) 60
Organic apple juice fr. Magnus Nilsson 65
Coldpressed orange juice 45
Coldpressed grapefruit juice 45
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
Matsal
Dinner Wed–Sat 18.30–00.00
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 that invites you to elegant dinners.
Here, meticulously selected dishes are crafted from the finest seasonal ingredients, resulting in a unique menu each evening.
Canapés
Gougeres | Salsify & truffle | Coppa with chestnut fried olives | Peas & pecorino
Bread & butter from Svedjan and oysters with pink pepper
Dishes
White asparagus; caviar & butter sauce
Lobster; tagliolini with artichoke grilled tail & Vadouvan
Grilled steak from Hagshult with morels, cress & Pommes Pithivier
Cheeses, crisps & salad
Forced rhubarb from L:a Labäck, pistachio pie & cardamom ice cream
Mignardise
Blood orange financier | Sesame biscuits | Chocolate- & madeira truffles