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
Dragon chicken with rice pilaf and tomato sauce
Lentil curry with pumpkin, coconut, and lime
Tuesday
Seafood Wallenberg with mashed potatoes, clarified butter, peas, and lingonberries
Vegetarian lasagna with ratatouille
Wednesday
Classic beef stew with potatoes and beets
Vegan curry stew with coconut and cabbage
Thursday
Beef patties with roasted feta cheese, roasted pumpkin, and sautéed mushrooms
Chickpea patties with sautéed mushrooms and chili cream
Friday
Catch of the day with pickled red onions and hollandaise sauce
Fried halloumi with pan-fried potatoes and hollandaise sauce
Saturday
Bacon-wrapped meatloaf with potatoes and vegetable gratin
Spinach lasagna with tomato and bell pepper salsa
Monday
Chicken stew with curry sauce and vegetable rice
Lentil stew with mushrooms, carrots, and bell peppers
Tuesday
Veal meatballs with roasted broccoli and red wine sauce
Quinoa patties with tomato salsa and hummus
Wednesday
Lasagna with tomato and basil sauce
Noodle stir-fry with mushrooms, vegetables, and Oumph served with chili cream
Thursday
Baked chicken thighs with roasted garlic gravy, sweet potatoes, and kale
Millet patties with bean salad and fried mushrooms
Friday
Cabbage pudding with cream sauce and lingonberries
Tomato and mozzarella pie
Saturday
Salmon with hollandaise sauce, beets, and chervil
Linguine with parmesan cheese, spinach, and pine nuts