Lunch buffet
The buffet is served Monday-Friday at 12-14.30. The buffet includes: two main courses - one of which is vegetarian, soup of the day, a varied salad table, bread, coffee/tea and dessert. Price SEK 179. Children 0-11 years SEK 79.
Today's lunch on Saturdays
On Saturdays, today's lunch is served at 12-14.30. Choose between one of the two main dishes of the day. Salad, bread, coffee and dessert are included. Price SEK 179. Children 0-11 years SEK 79.
À la carte menu on Sundays
On Sundays, we offer our à la carte menu from 12. Sunday brunch is offered on selected Sundays.
Reserve a table
The lunch is open for drop-in, as long as there are places available. You can also pre-book a table in the restaurant to secure a place for you and your party. Book a table on tel: +46 (0)340-62 98 00 or via the form below. For table reservations on the same or next day, please call the restaurant directly on tel: +46 (0)340-629803.
Monday
Hunter’s steak served with wild mushroom sauce
Onion pie with mushrooms
Tuesday
Cod served with clarified butter, roasted pointed cabbage, lemon, and horseradish
Bean risotto with fried mushrooms and herbs
Wednesday
Veal in dill sauce served with boiled potatoes and oven-baked beets
Chili-roasted pumpkin served with roasted corn, jasmine rice, and tofu
Thursday
Porter-braised veal brisket served with roasted root vegetables and red wine sauce
Soy bolognese served with egg noodles, leek, and Parmesan
Friday
Sirloin steak served with potato gratin and mushroom sauce
Peppers stuffed with lentil pilaf, tomato pesto, and mozzarella
Saturday
Herb-baked hake served with creamed spinach and boiled potatoes
Onion pie with chèvre and balsamic reduction
Monday
Roast pork shoulder served with sautéed cauliflower and chili crème
Lentil curry with pumpkin, coconut, and lime
Tuesday
Breaded coalfish fillet served with remoulade sauce.
Vegetarian lasagna with mozzarella and spinach
Wednesday
Oven-baked veal bourguignon served with roasted garlic purée
Vegetable gratin with fried mushrooms
Thursday
Cabbage pudding served with lingonberries, cream sauce, and boiled potatoes
Mushroom pie with aged cheese and squash relish
Friday
Fish and seafood stew served with potatoes and aioli
Bean-stuffed eggplant served with haricots verts salsa
Saturday
Baked chicken fillet served with parmesan purée and spicy tomato salsa
Roasted carrots and parsnips served with parmesan purée