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 Pineapple pickles 60 Prosciutto & figs 110
Starters
Warm marinated goat's cheese & mesclun salad 180 Salad of duck breast, cherries & hazelnuts 190 Asparagus & sauce mousseline 210 Pike perch crudo, beetroot, cucumber & ginger 210
Mains
Tarte fine with new potatoes, Brillat-Savarin & spinach 320 Grilled pork chop, carrots, apricot mostarda & onion fritti 330 Lombatello, pepperoni Piedmontese & ruccola 360 Rainbow trout in fig leaf with asparagus, romanesco & sauce verte 380
Sides
Salad & herbs 70 Pommes pailles 70 New potatoes 70
Desserts
Cheese plate 140 A scoop of ice cream or sorbet 50 Apricot galette 120 King Oscar’s cake 130 Cookie plate 45
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