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
Oyster & mignonette 35 Bread & butter Lescure 65 Olives & lemon 75 Boquerones & garlic butter 70 Buffalo mozzarella with prosciutto or peach 95
Starters
Grilled pepper salad, figs & farinata 175 Warm marinated goat's cheese & mesclun salad 180 Crudo with tomato, chili & oregano 205 Veal tartar with colatura & parmesan 205
Mains
Polenta, summer vignarola & ricotta 260 Hake, new potatoes, asparagus & salsa verde 320 Duck breast, zucchini fritti, rocket salad & aïoli 340 Onglet, girolles, beans & horseradish 360
Sides
Green salad 70 Pommes pailles 70
Desserts
Cheese plate 145 A scoop of ice cream or sorbet 70 Galette with vanilla ice cream 95 King Oscar’s cake 120 S:t Emilion au chocolat 120 Cookie plate 60
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