Matsalen

Closed for winter holiday between 21th December–13th January | January 14th we welcome Mattias Kroon for a Cookbook club dinner inspired by Alain Chapel

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 David Hervé with champagne mignonette 290 30g Sturia oscietra caviar 550 38g Anchovies from Santoña 160

Starters:

Winter salad of fallow deer from Järinge Gård, aronia & fresh chestnuts 320 Line-caught tuna from Mallorca with blood orange & vendace roe from Junkö 390 Housemade Tagliolini with butter and sage 220 + white truffle from Hungary 130 Scallops à l'oseille Troisgros 440

Main courses:

with pomme pithivier / pressed Glazed salsify, Sformato, winter spinach & Périgord truffle 490 Line caught monkfish with brussels sprouts & vadouvan 590 Quail from Fagerhult with chou farci filled with heart, liver and Porcini 620 Turbot from Kattegat grilled on the bone and served with sauce bouillabaisse 1350/kg

Dessert:

Cheese platter from Philipe Olivier served with salad 200 Espresso granita with lightly whipped cream 95 Grilled pineapple with crêpe, vanilla ice cream & pineapple caramel 175 Meringata with trio of citrus & pistachios from Sicily 190 Chocolate biskvi 45

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