The menu for groups
(The same menu applies to all of the people in the group.)
If you don’t want any of these menus, the kitchen also offers a menu of two starters & two main dishes which will be selected by the head chef.
Björn Frantzén’s tasting menu – 695 sek
Gougéres filled with english cheddar
Chestnut honey, fennel seeds & black Sarawak pepper.
Tartar ”Veal in dill”
Dill mayonnaise, ättika pickled root crops, crispy onions.
Pan seared scallop “signature”
Truffle scrambled eggs, “pommes paille” & smoked brown butter.
Oven baked Arctic Char & sauce vin blanc with trout roe
White tip radishes, green asparagus & lightly smoked potatoes.
Beef tenderloin with carciofini & spicy summer squash
Picadilly tomatoes, vinegar jus & smoked almonds.
Eton mess
Strawberries, wild strawberries, white chocolate & elderflower.
Macaron
Blackcurrant, dark chocolate & sea salt
Björn Frantzén’s recommendation – 545 sek
Truffled popcorn
Grated Comté & dried black trumpet mushroom.
Tartar ”Veal in dill”
Dill mayonnaise, ättika pickled root crops, crispy onions.
Whole swedish spring chicken
Chicken mousseline, English peas, chive mayonnaise, white summer cabbage, hazelnuts & roasted fresh garlic.
