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 that invites you to elegant dinners.
Here, you are served a set-menu that is a celebration of the seasonal ingredients and the cheerful, relaxed approach. Each dish reflects a balanced combination of tradition and modernity. A warm welcome!
Canapés;
Gougères | Oyster N°6 | Fried olives Crudité | Coppa with figs
Bread & butter + Palourde-clams
Lump fish roe;
small green leafs, peas, almond, verjus
Corzetti;
pasta with ramson, saffron & rosemary grilled scallop
Pork from Undersåker;
pork chop with rhubarb, ginger and white asparagus + Pithivier Savoyarde
French cheese;
crisp & sallad
Pâte à Choux;
lemon curd, Garrigouette & fior di latte
Mignardise;
Financier | Sesame feuille | Chocolate
The curated menu is SEK 1800 p/p
Wine paring is SEK 1400 p/p
Bistro & Salongen
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 Boquerones, orange, olives & bruschetta 100 Mortadella, stracciatella & grissini 100
Starters
Fettucini, artichoke, tomato & saffron 170 Warm marinated goat's cheese & salad 180 Green asparagus, salsa verde, egg & aioli 220 Beef tartare, pickles & Ossau-Iraty 220
Mains
Polpette al sugo with wild garlic and bruschetta 260 Mixed meze plate with harssia, labneh, walnuts & grilled flatbread 290 Guinea fowl, rapini, panes Anna & sauce bearnaise 360 Poached rainbow trout, peas, asparagus & sauce l`oseille 380
Sides Salad & herbs 70 Pommes pailles 70
Desserts
Brebis with fennel & pistachios 140 A scoop of ice cream or sorbet 50 Chocolate & olive oil mousse 120 King Oscar’s cake 130
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