Shellfish

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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Seared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco

We start our summer menu 2025 with an elegant and delicate opening. The combination of seared scallops on a bed of cured tomato and the delicate ajo blanco is a real highlight. The icing on the cake is the fine curry tuile that adds a little spice and crunch. ...

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Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel

This autumns starter is a delightful scallop mousseline served on a langoustine tartare. We serve it with a delicious beurre blanc and a tasty saffron infused fennel. A delicate and beautiful dish for all to enjoy. Tomato jelly 8 Tomatoes 1 tbsp Caraway...

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Havskräftbisque – helt enkelt

Upptäck höstens magi i varje tugga med vårt novembertips. Vi tar vara på varje del av kräftan – från de delikata skalen som förvandlas till den krämiga bisquen till den fina stjärten som smörsteks snabbt innan den slinker ned i soppan. Räcker t...

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Langoustine with leek, apple, fennel and langoustine bisque

Some of autumn's finest flavors in one dish: langoustine with leek, apple, fennel and velvety langoustine bisque. A well-balanced and flavorful dish that gives you an experience you won't forget. If you struggle to find fennel pollen, you can leave it out or f...

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