Buttermilk waffle with Almnäs Tegel, chicken liver mousse, grilled onions and preserved lemon.

This waffle is something special! We serve it with a smooth chicken liver mousse, grilled Roscoff onions, preserved lemon and an awesome shallot vinaigrette. As a final touch, we shave a generous amount of delicious Almnäs Tegel cheese over the whole thing. H...

Rhubarb glazed scallop with grilled cucumber, soy tapioca and vegetable broth

Served as an appetizer on the 2023 spring menu, this dish offers delightful combinations of delicate scallop, crispy grilled cucumber, exciting soy tapioca pearls and a tasty vegetable broth. For a little punch, we add a mayonnaise flavored with black garlic. ...

Rosemary infused monkfish on barigoule of white beans, mushroom velouté and endive

Here is a recipe for delicious monkfish, served with tasty beans and a velvety mushroom velouté. The dish is complemented by endive, an underrated vegetable in our opinion! If you don't have a vacuum machine, simply place the endive in a plastic bag and seal,...

Butter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion

Serves 10 as a starter Lobster 2 Live lobsters Water Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce. Lobster sauce Lobster shell […]

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam serves 10 p Mussels and mussel broth 30 Mussels Water 100 ml Milk 20 g Butter Fermented gooseberry juice Rinse the mussels in cold water for approximately 30 min. Boil the mussels in plenty of water until they […]

Vegetables

Buttermilk waffle with Almnäs Tegel, chicken liver mousse, grilled onions and preserved lemon.

Rhubarb glazed scallop with grilled cucumber, soy tapioca and vegetable broth

Rosemary infused monkfish on barigoule of white beans, mushroom velouté and endive

Butter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam