Our packages include a 2-course menu from the Package Menu
(starter or dessert and main course).
If you wish to add 1 more course (= 3 courses)
is it good for an addition of SEK 175

It is also possible to upgrade to ours GourmetMenu

Leek tart with seaweed caviar

A mild and creamy puff pastry tart filled with crème fraîche and leek,
topped with vegetarian seaweed caviar.
Served with a fresh salad – light, elegant and summery.
Wine suggestion: Bestheim Riesling, France

Oven-baked yellow beetroot on house-baked bread

Swedish yellow beets, oven-baked and served
on toasted house-baked dark bread with fruit and seeds.
Accompanied by tarragon mayonnaise,
thin apple slices, roasted sunflower seeds
and a few drops of apple juice from Brunneby farm.
Wine suggestion: Masseria Borgo dei Trulli Mareto, Chardonnay, Italy

Pan-seared ostrich from Vikbolandet

Lightly seared ostrich served with a rich cheese cream from Boxholm.
Apple compote from Brunneby farm,
crispy leek and fresh mâche salad create a balanced dish.
Wine suggestion: Masseria Borgo dei Trulli Mareto, Chardonnay, Italy

Poached burbot from Lake Sommen

Lightly poached burbot – a whitefish
from the clear waters of Lake Sommen – served on oven-roasted leek.
Accompanied by toasted cubes of our house-baked bread,
chives, fresh salad and browned butter.
Wine suggestion: Bourgogne, Pinot Noir, France

Grilled lamb from Bjärhults farm

Lamb steak marinated with rosemary and pan-grilled to perfection.
Served with a creamy root vegetable gratin, herb-infused red wine sauce,
roasted yellow beets and green beans.
Wine suggestions: Celeste, Tempranillo, Spain

Poached pike-perch from Lake Sommen

Pike-perch from local fisherman Sommenfisk,
gently poached and served with potato gratin
made with Boxholm cheese and a thyme-scented cream sauce.
Butter-fried chanterelles, diced apple
and apple compote from Brunneby farm enhance the flavours.
Wine suggestion: Masseria Borgo dei Trulli Mareto, Chardonnay, Italy

Roasted celeriac

Oven-roasted and lightly pan-fried celeriac
served with caramelised onion, pickled cucumber,
butter-fried cherry tomatoes, broccoli and herb mayonnaise
– a rich and satisfying vegetarian dish.
Wine suggestion:: Humo Blanco Cabernet sauvignon, Chile

Sommarhagens classic Game Minced Beef

This homemade classic dish is very popular among our guests.
This year, we have made it from game mince,
seasoned with juniper, rosemary and thyme.
Served with oven-roasted potatoes, cream sauce
and carrot marmalade from Bleckenstad farm,
accompanied by brussels sprouts and baby carrots.
Wine suggestion: Masi Valpolicella, Corvina, Italy

Potato rösti – the regional dish of Östergötland

Crispy potato rösti made from locally grown potatoes,
served with horseradish and crème fraîche,
pickled cucumber, red onion and lightly sweetened lingonberries.
Wine suggestion: Bestheim Riesling, Germany

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

Lingonberry cheesecake

A creamy cheesecake with lingonberries and quark,
topped with crushed biscuits, fresh lingonberries and whipped cream
– flavours from the forest pantry.

Red currant crumble from Sommarhagen

A fresh crumble made with red currants from our own garden,
served with vanilla custard and fresh berries.

Forest ice cream trio

Three varieties of artisan ice cream
from the ecological Sänkdalen farm on Vikbolandet.
Ice cream of fir buds, Blueberry and “Forest Glade” (lingonberries,
blueberries and raspberries).
Served with chocolate sauce and a crisp oat tuile.

Strawberry cheesecake

Classic cheesecake with Swedish summer strawberries,
fresh berries and whipped cream

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