Matsalen

Tasting Menu

The kitchen's selection of six courses 1800

À la Carte

Six oysters from Hervé with champagne mignonette 290 A platter of Culatta Stagionata 200 30g Sturia Oscietra caviar with accompaniments 550 38g Anchovies from Santoña with toast 160

Starters:

Veal tartare from Järinge Gård with calcot, ricotta primo sale & hazelnuts 290 Risotto of aged Carnaroli rice with white aspragus and wild garlic 260 Grilled sea bass from Skagerrak with ajo blanco, meyer lemon & pistachio 280

Scallops à l’oseille Troisgros 440

Main courses:

Stuffed cabbage rolls, turned potatoes, pressed cucumber & lingonberries 320 Celeriac pithivier with Périgord truffle, 24 months aged Comté & endive 490 Grilled pike-pearch from Hjälmaren with nettles & pressed amadine 470 Pigeon d’Loire with choux farci filled with liver, heart & poached pear 620 Grilled whole turbot from Kattegat with sauce bouillabaisse & pressed amadine serves at least two people 1390/kg

Dessert:

Cheese platter from Philipe Olivier served with salad 200 Mille-feuille with honey from the Rosaskattlådan, apple & crème fraîche sorbet 195 Glace au four with pineapple, almond cake & rum for two people 350 Forced rhubarb granita with tonka bean chantilly 125 Chocolate biskvi with bergamot 45