With flavours from our surroundings
Our menus focus on the green, using ingredients from the pantry of the forest, the mountains and the north. We refine these ingredients with a combination of classic methods and modern cooking skills. You choose a starter and a main course for dinner according to the day's choice.
Each evening, the maître d'hôtel also pairs the food with drinks for the evening, to give you the best tasting experience. Our staff is ready to recommend other options or something from our wine cellar if you prefer. Come and experience a culinary journey with us!
Pre-booked 3-course menus vary from night to night and are often included in our half-board hotel packages.
If you have not booked dinner, our delicious Bistromeny is served, see the menu here.
Monday & Thursday
PREFERRED
GETOST
Deep-fried goat cheese balls with beetroot cream
HOT DISH
HELGEFLUNDRA
Poached halibut with chive sauce & butter fried mushrooms
LAMM
Lamb tenderloin with baked root vegetables & carrot cream and rosemary sauce
SPETSKÅL
Herb-baked cabbage with root vegetables and truffle aioli
DESSERT
MANGO
Vanilla ice cream with warm mango and coconut flakes
Tuesday & Friday
PREFERRED
SVAMP
Storhogna's mushroom soup with pangratto & smetana
TARTAR
Braised beef tartare with pickled ginger & rocket mayonnaise
HOT DISH
REDING
Lemon baked char fillet topped with pickled apple compote, served with browned butter sauce
WHEAT
Venison with blackberry & turnip puree and roasted broccoli & smooth red wine sauce
PUMPA
Pumpkin with blackberry & turnip puree and roasted broccoli
DESSERT
BLUEBERRY
Blueberry pie with vanilla crème fraiche
Wednesday & Saturday
PREFERRED
CRYSTAL
Crayfish cake on sourdough bread, topped with rum & lemon
VEGAN SCRAMBLED EGGS
On sourdough bread, topped with seaweed & lemon
HOT DISH
COD
Lightly rimmed cod with lobster sauce & hazelnut sprinkles
OXKIND
Red wine braised ox cheek with body cake, braised silver onions & pickled mushrooms
FLOWER BOILS
Smoked cauliflower with pearl couscous & tomato sauce
DESSERT
BLACKBERRY
Whipped blackberry panna cotta with cardamom crisp
Sunday
PREFERRED
LAX
Smoked salmon scramble in flatbread on an autumn salad
HOT DISH
BIFF
Sirloin steak 54° with stewed savoy cabbage, lingonberry baked potatoes & truffle aioli
DESSERT
CHOKLAD
Chocolate fondant with sorbet of the evening
For vegetarian options contact [email protected]
BOOK A TABLE
If you are a hotel guest, don't forget to book your dinner time in advance - either when you book your hotel or when you check in.
PRICE
Starter 179 kr
Main course 395 kr
Dessert 115 kr
Three-course meal 695 kr
Not a hotel guest but want to enjoy our three-course dinner?
Book a table here