— smaller dishes —

Steak tartare with tarragon mayo, pickled yellow beets & Wrångebäck’s cheese 170:- 

Cold smooth soup on green tomatos, pickled vegetables, apple & jalapeño 145:-

Serrano, melon & aleppo pepper 115:-

Oljebaren’s pickles with sour cream, pickled mustard seeds & honey 95:-

Deep fried artichoke with parmesan, lemon & black pepper aioli 115:-

Green salad with vinaigrette & parmesan 65:-

— mains —

Breaded pork schnitzel with salan on spring cale, olive & anchovy. Served with french fries & gravy 295:-

Steak tartare with tarragon mayo, pickled yellow beets & Wrångebäck’s cheese. Served with french fries 280:-

Grilled tuna with panzanella salad, olives, basil & capers cream 295:- Vegetarian option: smoked tofu 265:-

Triple cheese burger with aged cheddar, chili and jalapeno cheddar (Väddö dairy farm), parmesan cheese, red onion, dijon, Oljebaren’s ketchup & pickles. Served with french fries & aioli 280:-

Risotto with spring vegetables, ramson & hazelnut 275:-

— DESserts —

Small crème brûlée 95:-

Chocolate truffle 55:-

Package: chocolate truffle, coffee & 3 cl avec (cognac, calvados, rum or whisky) 155:-

—bar snacks  —

 Pelotin olives 60:-

Marcona almonds 60:-

Anchovies 50 g with lemon & crispy foccacia 125:- 

Banderillas (spanish hot pickles) 60:-

Mini beer sausages 75:-

French fries & aioli 85:-