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 meal the way we would like to eat it.
Six Hervé oysters with champagne mignonette 290
A platter of Culatello di Zibello 240
Tasting Menu
1800 The kitchen's selection of six courses
À la Carte
Starters:
Wild mushrooms, egg yolk, lovage & fresh walnuts 320 Cappelletti with corn, amaranth & sungold tomato 320 Carpaccio of Rubia Gallega, carciofini & Parmigiano Reggiano 360 Scallops à l'oseille Troisgros 395
Main Courses:
French squab pigeon with rose harissa 680 Wild halibut with sauce vierge 690 Grilled turbot & sauce bouillabaisse (market price)
Add-ons Extra:
Sturia caviar 790:- for 30 g Anchois 120:- for 38 g
Cheese plate with salad 185
Dessert:
Charentais sorbet with rosé champagne 190 Raspberries & zabaglione 170 Punsch baba with crème Chantilly 170 Chocolate truffle 55
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
Oyster & mignonette 35 Bread & butter Lescure 65 Olives & lemon 75 Boquerones & garlic butter 70 Buffalo mozzarella with prosciutto or peach 95
Starters
Grilled pepper salad, figs & farinata 175 Warm marinated goat's cheese & mesclun salad 180 Crudo with tomato, chili & oregano 205 Veal tartar with colatura & parmesan 205
Mains
Polenta, summer vignarola & ricotta 260 Hake, new potatoes, asparagus & salsa verde 320 Duck breast, zucchini fritti, rocket salad & aïoli 340 Onglet, girolles, beans & horseradish 360
Sides
Green salad 70 Pommes pailles 70
Desserts
Cheese plate 145 A scoop of ice cream or sorbet 70 Galette with vanilla ice cream 95 King Oscar’s cake 120 S:t Emilion au chocolat 120 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