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
TARTAR
Raw beef with beer emulsion & roasted almonds
VEGETARIAN TARTARE
Tartar on salt baked beetroot & roasted almonds
HOT DISH
RAINBOW
Rainbow trout from Börtnan with beetroot velouté, root vegetables, potatoes & lemon pearls
WHEAT
Venison with chanterelle sauce, creamy potato cake and crispy kale & jelly
MOROT
Miso baked carrot with roasted cauliflower hummus and crispy chickpeas & potato cake
DESSERT
LINGON
Storhogna's lingonberry pannacotta with flarn
Tuesday & Friday
PREFERRED
REDING
Char croquettes with dill cream & root vegetable crisps
YELLOW
Falafel on yellow pea with dill cream & root vegetable chips
HOT DISH
COD
Lightly trimmed cod loin with dill mashed broccoli puree and lobster butter
LAMM
Lamb tenderloin with creamy cooked savoy cabbage and roasted root vegetables & spicy cooked celeriac puree
TOFU
Marinated tofu with broccoli puree, sesame mayonnaise & roasted root vegetables
DESSERT
CHIBOUST
With rum marinated berries & seed crisp
Wednesday & Saturday
PREFERRED
AERTA
Crème Ninon with roasted Parma ham & smetana
PEA VEGETARIAN
Crème Ninon with smetana
HOT DISH
HELGEFLUNDRA
Seafood mousse stuffed halibut with beurre blanc, buttered potatoes & dill pickled cucumber
RYGGBIFF
Sirloin steak 54° with cognac cream sauce & herb baked potatoes and fried Brussels sprouts
PORTABELLO
Bean stuffed portabello with pea pesto & locally baked potatoes
DESSERT
GLASS
Vanilla ice cream with salmiak caramel sauce & cookie crumb
Sunday
PREFERRED
SHAVES
Skagen scrambled eggs on sourdough bread topped with rum & lemon
VEGAN SCRAMBLED EGGS
On sourdough bread, topped with seaweed & lemon
HOT DISH
REDING
Char with pickled fennel, white wine sauce with trout roe and boiled potatoes
HIGH GRADE
Slow cooked prime rib à la bourguignon with potato & Västerbotten cheese purée
OUMPH
Oumph à la bourguignon with a potato & Västerbotten cheese puree
DESSERT
CHOKLAD
Baked chocolate cream with roasted sour cream & grilled sponge cake
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