Restaurang Hjorten & Gösen

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