Fish
Lightly cured halibut with plum glaze, pickled kohlrabi, horseradish, and deep-fried rice paper
This delicious dish is served as an appetizer on our autumn menu 2026. But here’s a tip: we’ve also served it in a smaller version (as canapés) at a cocktail party. Either way, this dish works great both as a slightly larger appetizer or as a snack! The r...
Read moreSalt-baked new potatoes, matjes herring, grilled cucumber and crispbread from Kavring
Summer is here and that means it's time to serve herring and potatoes. But of course we want to give it a little twist, so in this recipe we make a foam with the herring that we serve over salt-baked new potatoes, grilled crispy crown dill pickles and a homema...
Read moreLangoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion
Here's a tasty dish featuring the delights of the sea. We're serving this dish as a starter on our Christmas 2025 menu, but it's certainly a dish that can work at any time. The contrast between the sweet delicate shellfish, the deep bisque, the crunchy vegetab...
Read moreBaked turbot with scallop mousseline, elderflower, zucchini and kimchi beurre blanc
We start the fall menu 2025 with a strong card, a dish that our colleague David Eriksson qualified for Chef of the Year with this year. It's a beautiful and delicious dish that works just as well as a main course as an appetizer. The turbot can of course be re...
Read moreSpiced cured rainbow trout with apple stuffed kohlrabi, potato balls, buttermilk foam and smoked egg yolk
The appetizer on this year's Christmas menu is a little nod to Christmas with its spicy cured rainbow trout, but that's where the similarities end. Our fish is paired with little apple-filled kohlrabi dumplings, delicate potato balls that we cook in white vine...
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