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Sauces

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Grilled fillet of beef with baked Roscoff onions, smoked marrow emulsion, pickled beets and tarragon sauce

This summer we're serving grilled fillet of beef, paired with baked Roscoff onions, pickled beets stuffed with smoked marrow emulsion, and topped with a lovely tarragon sauce. We're serving this main course as part of a four-course meal, so we've excluded carb...

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Gnocchi with lovage, butter sauce with fermented cabbage, spicy cheese cream and licorice-infused cabbage

Welcome to a truly sophisticated pasta dish! Fluffy and crispy green gnocchi, paired with a delicious butter sauce that we spice up with fermented cabbage juice. Supported by a spicy cheese cream that complements the dish with its round flavours and topped wit...

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Baked 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...

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Pan fried pluma with vongole in XO sauce, yellow beets, spring onions, endive salad and elderberry Hollandaise

This main course highlights a detail that is not so common in Swedish kitchens, but very popular in Spain. We're talking about Pluma, a cut from the pigs back, above the chops. It is a very flavorful cut that we're pairing with a “xo sauce” and vongole and...

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Herb-roasted venison with stuffed morels, glazed beets, lingonberry pearls and green pepper sauce

We promise you that this main course is not to be missed! A really tasty pan fried venison with chewy glazed beets, stuffed morels, popping lingonberry pearls and a super tasty green pepper sauce - an old classic that deserves a comeback! The recipe serves 10 ...

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