Menus

Choose from one of our 4 or 6 course menus or a dish of your choice
from the evening menu that you find further down the page.

Short FRÖJ

4 COURSES; TIME ABOUT 2 H
58 €

Lightly oven-baked and hay-smoked skrei cod, unripe strawberries, charred onion, oyster mayonnaise, fermented asparagus juice & jalapeño oil

Poached and crispy celeriac, cress capers, parsley crème, sugar kelp & mussel sauce with smoked blue mussels

Tender and glazed organic beef cheek, parsnip crème, beach rose, puffed buckwheat, grilled shiitake, cabbage & bonemarrow jus

Cloudberry sorbet, glazed spruce shoot mousse, apple jelly, meadowsweet crème & warm caramel sauce with salt-roasted almonds

Beverage menu 42 €

Alcohol-free beverage menu 29 €

Long FRÖJ

6 COURSES; TIME ABOUT 3 H
75 €

Hay-smoked skrei cod, unripe strawberries, charred onion, oyster mayonnaise, fermented asparagus juice & jalapeño oil

Local vendace roe, potato foam, pickled cucumber, celery, horseradish, elderberry capers, onion oil & crispy brioche

Grilled and pressed sunchoke, roasted hazelnuts, ramson capers, jalapeño & aged cheese foam

Charred pike-perch, poached salsify, fermented cabbage, crispy chicken skin & butter sauce with ginger

Moose roast “five spice”, poached beetroot, grilled savoy cabbage, hibiscus, foamy forest mushroom sauce & chokeberry jus

Yuzu ice cream, yoghurt foam, fermented strawberry, salty liquorice curd & caramelized puff pastry

Beverage menu 51 €

Alcohol-free beverage menu 35 €

Additions

Potato blini, burbot roe, shallot and burbot liver, vinegar jelly & browned butter

6,50 € 

Viinitarhuri cheese crème, tomato marmelade, preserved beach rose, rye crisp bread

7,50 €

-> March 2, 2024

Evening menu

-> March 2, 2024

Starters

Lightly oven-baked and hay-smoked skrei cod, unripe strawberries, charred onion, oyster mayonnaise, fermented asparagus juice & jalapeño oil

15,50 €

Poached and crispy celeriac, cress capers, parsley crème with sugar kelp & buttery mussel sauce with smoked blue mussels

15 €

Grilled and pressed sunchoke, roasted hazelnuts, ramson capers, preserved jalapeño & aged cheese foam

14 €

Local vendace roe, potato foam, pickled cucumber, celery, horseradish, elderberry capers, onion oil & crispy brioche

16 €

Main courses

Moose roast “five spice” in variation, poached beetroot, grilled savoy cabbage, grilled shiitake, hibiscus, foamy forest mushroom sauce & chokeberry jus

32 €

Charred pike-perch fillet, crushed sunchoke, fermented cabbage, steamed savoy cabbage, crispy chicken skin & butter sauce with ginger

32 €

Roasted pumpkin gnocchi, preserved funnel chanterelles, browned ginger butter, jalapeño, roasted pumpkin seeds & foamy forest mushroom sauce

29 €

Desserts

Cloudberry sorbet, glazed spruce shoot mousse, apple jelly, meadowsweet crème & warm caramel sauce with salt-roasted almonds

13 €

Yuzu ice cream, yoghurt foam, fermented strawberry granité, salty liquorice curd & caramelized puff pastry

12 €

Viinitarhuri cheese crème, tomato marmelade, preserved beach rose, rye crisp bread

7,50 €

Friday lunch March 8

Starter

Roasted carrot soup, sugar-salted and hay-smoked brown trout, roasted pumpkin seeds, jalapeño oil & pickles

Main courses

Butter-fried beef tenderloin served on a butter-fried bread, stewed mushrooms, pickled jalapeño, oven-baked tomato, pickled onion & deep-fried potatoes with herbs

or

Oven-baked skrei cod, hand peeled shrimps, crushed sunchoke, savoy cabbage, pickled kohlrabi & foamy white wine sauce

or

Oven-baked celeriac from Finne farm, creamy buckwheat, butter-fried oyster mushroom, pickled jalapeño & foamy mushroom sauce

Dessert

Yuzu ice cream, rhubarb compote, almond cake, yoghurt foam & roasted hazelnuts

Main course: 28 € – estimated time 40 min
Main course + dessert: 32 € – estimated time 1 h 15 min

The lunch prices include the starter, two types of bread, butter,
water or sparkling water, and filter coffee from Englund roastery with a cookie.

Everything is served to the table.

Special menus

Dinner with Martin Nordell February 28, 2024 18.00

Snacks to start with
Jean Scheiber AOC Crémant de Bordeaux Rosé

Lightly oven-baked and hay-smoked skrei cod, unripe strawberries, charred onion, oyster mayonnaise, fermented asparagus juice & jalapeño oil
Tiki Single Vineyard Sauvignon Blanc
Sebastian Erbeldinger Grauburgunder

Tender and glazed organic beef cheek, parsnip crème, beach rose, puffed buckwheat, grilled shiitake, cabbage & bonemarrow jus
Domaine Vaucrose Côtes du Rhône
Veronese Beatrice Valpolicella Ripasso DOC

Cloudberry sorbet, glazed spruce shoot mousse, apple jelly, meadowsweet crème & warm caramel sauce with salt-roasted almonds
Maison Sinnae Excellance Laudun White
Jean Scheiber AOC Crémant de Bordeaux

Price 120 €
7 wines, a 3 course menu with snacks, and coffee/tea

A dinner with wine expert Martin Nordell. A dinner with wine expert Martin Nordell. Martin is a sommelier, Officier in Ordre de Coteaux Champanois, he has WSET Diploma in Wines and Spirits, and 10 years of experience of lecturing about wines. We taste 2 wines per course, and during the dinner Martin will tell us more about the world of wines.