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 Tuesdays to 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 twenty-fifth of November

Menu

Various appetizers

Abalone, oyster, celery and almond

Pike-perch with pointy cabbage and black fennel

Quail from Rosa skattlådan with grilled beets and fermented black currants

Frozen apples, beer and green tomato

Chocolate ganache with grilled pears, wheat and hay

Almond tartlet with plums and cream

780kr

 

Vegetarian menu

Various appetizers

Fermented brussel sprouts soup, yeast, truffels from gotland

Grilled pumpkin raviolis, onion bouillon, nasturtium

Sunroot boiled with fermented wild mushroom, spinach, chestnut

Frozen apples, beer and green tomato

Chocolate ganache with grilled pears, wheat and hay

Almond tartlet with plums and cream

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, 1 000 kr, with beverages 1 700r

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