The dining hall

The dining hall 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 19th of August

Meny
Various appetizers
Langoustines and kohlrabi with spices
Monkfish poached with dillflowers, burned beans
Lamb with cabbage, parsley and garlic from Skilleby
White transparent apples, butter beans and woodruff
Blueberries and juniper with cream
Almond tartlet with raspberries and chocolate
780 kr

Vegetarian menu
Various appetizers
Green soup with broad beans and “Poule-targue”
Blackened beetroots with rose and fermented berries
Swiss chard and chanterelles, bread miso
White transparent apples, butter beans and woodruff
Blueberries and juniper with cream
Almond tartlet with raspberries and chocolate
700 kr

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