Lemon engraved pike-perch from Lake Sommen

We have engraved the delicious pike-perch in lemon for a fresh taste.
To enhance the taste and color, we have topped it with
a few extra lemon slices.
Perfect complements include a smooth homemade cheese cream and
a dollop of vegetarian seaweed roe.
Fresh, healthy and tasty!
Wine suggestion: Dreissigacker Chardonnay, Germany

Engraved roe deer with butter-fried chanterelles

We have lightly marinated the venison fillet from the forests of Östergötland.
The roe deer fillet from the forests of Östergötland has been lightly engraved.
The forest and game flavors are enhanced by butter-fried chanterelles
– 'the gold of the forest'. The dish is served with a dressing of honey and dijon mustard
and topped with fresh pomegranate seeds.
Wine suggestion: Finca Negro Reserva, Carmenére / Cabernet Sauvignon, Chile

Juniper-spiced pheasant breast

On a bed of baby spinach, the lightly fried pheasant breast is placed.
We create a wonderfully fresh flavor contrast with sliced pears,
celery and cherry tomatoes.
A sweet and sour sauce is drizzled over the dish.
– a perfect flavor combination!
Wine suggestion: Pinot Noir, France

Perch from Lake Sommen

From our own fisherman Anders, we received this fine perch.
It is lightly fried and served with herb garden-spiced potato duchesse
made from potatoes from Östergötland’s local harvest.
A creamy cream sauce and butter-fried chanterelles complete the dish.
Vegetarian seaweed roe and asparagus broccoli make the dish
a delight for both the eye and the palate!
Wine suggestion: Dreissigacker Chardonnay, Germany

Ostrich tournedo from Vikbolandet

The tender and mild flavor from the breast fillet is
served with a creamy apple and celeriac puree, Calvados-scented apple slices
and potato cake with Boxholm cheese.
The apple flavor is highlighted a little extra with
an apple-scented red wine sauce.
This is served with crispy kale chips, topped with pomegranate seeds.
Wine suggestion: Valpolicella Classico, Corvina, Italy

Deer fillet from the forests of Östergötland

The tender deer fillet is served with a mousse of potatoes and celeriac
with a soft and creamy taste from Boxholms cheese.
This is served with a blackcurrant sauce and fried chanterelles.
Crispy kale chips and blackcurrant marmalade
from local Brunneby farm completes the dish.
Wine suggestion: Finca Negro Reserve Especial , Carmenére / Cabernet Sauvignon, Chile

Home-baked bread and butter are served with all hot dishes

Rhubarb cheesecake

A creamy homemade rhubarb cheesecake with rhubarb from our own garden
– it doesn’t get more local than this!
For an extra burst of flavor, we’ve added a delicious strawberry marmalade
with a hint of chili from the local farm Harg-odlarna.
The dessert is decorated with strawberries – a taste of summer!
This will be a lovely finish to a fine dinner!

Original Swedish cheesecake from Brostorp farm

A truly Swedish specialty is this cheesecake
from the local Brostorp ecological farm.
This is a dish, far away from the international form of cheesecake.
You will find different types in different regions of Sweden.
Here we serve it with whipped cream, strawberries, kiwi
and garnished with homemade chocolate decoration.
A delight for both the eye and the palate!

Ice cream of fir buds with chocolate mousse

A dessert from the forest’s finest delights!
Few have tasted the mild and fresh taste of fir buds
from the wonderful pantry of the forest.
This unique and delicious ice cream is made by
Sänkdalen's ecological farm.
This is served with a soft chocolate mousse,
for a perfect flavor combination.
An exotic dessert you have never tasted before!

Zurück