The dining room

The dining room is the heart of the museum, a visual and engaging experience of contemporary cuisine. To offer the best possible dining experience, we focus on two menus, one of which is vegetarian. The dining hall serves dinner Wednesdays through Saturdays as well as lunch on Saturdays and Sundays. We also accept bookings for larger parties (more than 8 people) outside of these opening hours.

Saturday the seventeenth of February

Menu

Various appetizers

Pike perch, celery and fennel from last summer

Langoustines with scorzenera and bergamot

Pheasant from Rosa skattlådan, lentils from Gotland with cale

Colostrum from Puttersjaus farm, frozen apple and seabuckthorn

Buttermilk sherbet with clementine curd, rice meringue and hops cream

Almond tarte with chocolate-pearganache

780kr

 

Vegetarian menu

Various appetizers

Kohlrabbi, saved tomatoes, celery and almond

Potato gnocchi with preserved mushrooms

Grilled beets with winter spinach, elderberry and Trèvise

Colostrum from Puttersjaus farm, frozen apple and sea buckthorn

Buttermilk sherbet with clementine curd, rice meringue and hops cream

Almond tarte with chocolate-pearganache

700kr

Cheese before sweets +120kr

Carte blanche
For those of you who like to eat many courses, surprises and can agree about it, we serve a bigger menu of 8 servings, off course we modify for personal allergies and intolerances
1000kr, with beverages 1700kr

Our kitchen and the seasons expresses itself best and easiest through a whole menu. If you by any circumstance rather have fewer courses, we can offer you some of the courses from the menus a la carte

1 course 350 kr 2 courses 515 kr
We only use organic or biodynamic vegetables, the meat is always from Swedish farms, some of the birds speak French. Fish and shellfish are treated with the utmost respect