Á la Carte
Måndag - torsdag
17:00-19:30
Lördag 12:00-19:30
Starter
Sikromstoast with red onion and sour cream
145 SEK
Poached white asparagus with lemon emulsion, breadcrumbs, roasted macadamia nuts and cress
125 SEK
Main course
Butter-fried mountain trout with beets, capers and browned butter, fried nettles and mashed potatoes and Almnäs Tegel
235 SEK
Fried sirloin steak with celeriac root, crispy pork loin and fired green asparagus as well as garlic confit potatoes and sherry vinegar sauce
295 SEK
Pulled beefburger with the hotel's burger bread baked on flour from Warbro Kvarn, served with vinegar pork, coleslaw, pickled red onions and dirtyfries with truffle mayonnaise
175 SEK
Dessert
Rhubarb compote with almond cake, meringue and vanilla ice cream
115 SEK
Selection of Swedish cheeses with accessories
135 SEK
The chef's selected 3-course menu
Poached white asparagus with lemon emulsion, breadcrumbs, roasted macadamia nuts and cress
Fried sirloin steak with celeriac root, crispy pork loin and fired green asparagus as well as garlic confit potatoes and sherry vinegar sauce
Rhubarb compote with almond cake, meringue and vanilla ice cream
495 SEK
- My idea about food crafts has always been to cook from scratch.
A great pride is that we cook and serve only beef from the owner Rolf Lydahl's own KRAV-certified farm, Sofielunds Gård and all the game we serve is hunted in Sörmländska skogar. I like to see a whole in my profession and from that I cut everything myself and always make sure to take care of the whole cattle.
We use as much as possible from my and the hotel's own garden and not to forget what we can pick from the nature of the forest. Mushrooms, lingonberries, blueberries, spruce shoots, etc. are incredibly fun to work out fantastic flavors with.
I hope your dinner will taste and warmly welcome us.
Jacob Andersson, Chef