A´ la carte menu

Our à la carte menu is served Monday to Saturday for hotel guests during the period August 19th - December 21st from 6 PM to 8 PM. The restaurant is open until 9:30 PM.
For non-hotel guests, we are open on Fridays and Saturdays.
Please note that the restaurant is completely closed on Sundays during this period.

Starters
* Raw venison tartare with pickled mushrooms, fermented beets,
wasabi nut powder, and mustard cream

* Toast with butter-fried chanterelles and horseradish cream

* Pumpkin- and autumn vegetable soup with fermented chili, topped with kale chips and forest mushroom foam

Main Courses
* Oven-baked venison with potato purée, port wine and blackberry sauce, and butter-fried chanterelles

* Apple-marinated wild boar with roasted pumpkin purée and caramelized red wine velouté*

* Ocean Perch with potato purée, browned butter sauce, pickled mushrooms and kale chips

* Homemade vegetarian ravioli with seasonal filling

* Baked celeriac with browned butter sauce and kale purée

Something Sweet
* Spettekaka** with vanilla ice cream and berries

* Homemade rosehip soup with brûléed cream and almond flakes

* Chocolate brownie topped with coffee fudge

One course - 365 SEK
Two courses - 475 SEK
Three courses - 585 SEK

* Velouté means velvety, think of velour.
Our velouté is a velvety red wine sauce.

** Spettekaka or spettkaka (in Scanian: spiddekauga or spiddekaga) is a traditional Scanian pastry and is considered a regional specialty. The main ingredients are eggs, sugar, and potato starch. "Skånsk spettkaka" is a geographically protected food name within the EU; it must therefore be made in Skåne to carry the name. The spettekaka is baked using a rotating spit, which gives it its characteristic shape and texture. The Scanian spettekaka is one of several "spettkakor" with similar ingredients, appearance, and production method. Spettekaka is often served at festive occasions such as weddings and holidays.