Matsalen

Wednesday–Saturday 17.00–23.00

Housed in the former chapel, Matsalen offers an elegant experience built on first-class ingredients. Guests can choose from the à la carte menu or enjoy a seasonal set menu composed by the kitchen.

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 carpaccio from Järinge gård with Périgord truffle, walnut oil & vacche rosse 320 Spaghetti chitarra with swedish squid, spring peas and black mint 290 White asparagus from Loire with morels & bearnaise of vin jaune 340 Scallops à l’oseille Troisgros 440

Main courses:

Celeriac pithivier with Périgord truffle, 24 months aged Comté & endive 490 Grilled monkfish, parsnips, cime di rapa & vadouvan served with amandine 540 French blood pigeon with choux farci filled with liver, heart & poached pear 620 Grilled Turbot from Skagerak with sauce bouillabaisse & pressed amandine serves two pepole 1390/kg

Dessert:

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

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