Bistro & Salongen
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 Boquerones, orange, olives & bruschetta 100 Mortadella, stracciatella & grissini 100
Starters
Baby gem lettuce, feta, melon, cucumber & ginger 160 Warm marinated goat's cheese & salad 180 Ravioli, nettles & parmesan 210 Beef tartare, pickles & Ossau-Iraty 220
Mains
Mixed mezeplate with harissa, labneh, walnuts & grilled flatbread 290 Grilled pork belly, scallions, almonds, hazelnuts, chickpeas & romesco 310 Pike-perch, rapini, Ratte potatoes, wild garlic & beurre blanc 360 Grilled lamb, peas, spinach, tokyo turnips & horseradish 380
Sides Salad & herbs 70 Pommes pailles 70
Desserts
Brebis with fennel & pistachios 140 A scoop of ice cream or sorbet 50 Chocolate & olive oil mousse 120 King Oscar’s cake 130
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