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 Bruschetta, winter tomato & boquerones 70 Prosciutto & melon 100
Starters
Avocado, Badger flame beetroot, oro blanco & ginger 140 Warm marinated goat’s cheese & salad 180 Beef tartare, pickles & Ossau-Iraty 220
Mains
Vignarola, grilled polenta & ricotta 290 Grilled duck breast, Tokyo turnips, saffron, chickpeas, pomegranate & rose harissa 340 Poached cod, whote asparagus, spinach & black olive aïoli 350
Sides Salad & herbs 70 Straw potato 70
Desserts
L'Etivaz with fennel & pistachio 140 Ice cream/sorbet 50 King Oscar’s cake 130 Chocolate cake & crème crue 120
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 lamb sausage, 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