Lunch

For lunch, we propose our lunch menu, which always follows the season and includes our best dishes

You can also order from our a la carte menu and explore our exciting range of dishes.

The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.

THEO'S LUNCH MENU

Stir-fried beef tartare with endive, breadcrumbs and dried blackcurrant

Bread made from Öland wheat from Kornby Mølle with garlic and thyme

Haddock, pommes puré, Brussels sprouts in beurre monté, crab bisque with kao soi paste and crispy hazelnuts from Piedmont

Chocolate cake with passion fruit sorbet, dark rum syrup and cocoa tuile

Menu // 325
Juice menu 3 glasses // 130
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425

Filtered water ad libitum with or without soda per person // 25

THEO'S GREEN LUNCH MENU

Stracciatella with baked pumpkin, salsa macha and parsley pesto

Bread made from Öland wheat from Kornby Mølle with garlic and thyme

Agnolotti filled with pumpkin in butter sauce and crispy sage

Chocolate cake with passion fruit sorbet, dark rum syrup and cocoa tuile

Menu // 325
Juice menu 3 glasses // 130
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425

Filtered water ad libitum with or without soda per person // 25

À LA CARTE

SNACKS

Crustade with smoked sour cream, salted lemon and trout roe // 40

Croquette with pork from Troldgården and dijonaise// 35

Bloody mary oysters// 40

All 3 snacks per person // 100

SMALL DISHES

Bread made with wheat from Kornby Mølle with garlic and thyme // 45

Stir-fried beef tartare with endive, breadcrumbs and dried blackcurrant // 110

Cod crudo with blood orange, unripe peaches and habanero oil // 85

Stracciatella with baked pumpkin, salsa macha and parsley pesto// 80

Puntarella salad with yellow beets, hummus, puffed chickpeas, Vadouvan curry and green shiso leaves // 80

Arancini with saffron and fermented garlic mayo//80

Cavatelli in mushroom stock with fried morels and parmesan // 115

MAIN COURTS

Haddock, pommes puré, Brussels sprouts in beurre monté, crab bisque with kao soi paste and crispy hazelnuts from Piedmont // 185

Agnolotti filled with pumpkin in butter sauce and crispy sage // 185

Beef tenderloin, pommes purée with greaves, local oyster mushrooms and sauce Bordelaise with salty currants // 310

DESSERTS

Chocolate cake with passion fruit sorbet, dark rum syrup and cocoa tuille // 100

3 cheeses with crispbread and quince compote // 110

All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance