Shellfish
Langoustine 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 morePan 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...
Read moreSeared 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. ...
Read moreScallop 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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