Lunch
For lunch we suggest 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
Danish dairy tartare with grilled peppers, green tomatoes and croutons
Bread made from Öland wheat from Kornby Mølle with garlic and thyme
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Duroq chop with artichoke, black garlic, winter cabbage and sherry sauce with chimichurri, unripe plums and wild garlic capers
Or
Agnelotti with lobster parsley and lemon in lobster bisque, tomato and tomato confit // +125
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Tiramisu ala Theo with blueberries in sherry, cocoa nibs and coffee sorbet
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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 // 30
THEO'S GREEN LUNCH MENU
Small peppers stuffed with couscous, goat cheese and mint with labneh and tomatillos
Bread made from Öland wheat from Kornby Mølle with garlic and thyme
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Zucchini stuffed with ratatouille with almond cream and sauce nage
–
Tiramisu ala Theo with blueberries in sherry, cocoa nibs and coffee sorbet
–
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 // 30
À LA CARTE
SNACKS
Shiso in tempura with salsa macha and smoked sour cream // 45
Crusted tuna, cream cheese, peach and salted lemon // 45
Croquette with brandade, aioli and katsoubushi // 45
All 3 snacks per person // 125
SMALL DISHES
Bread made with wheat from Kornby Mølle with garlic and thyme // 45
Danish dairy tartare with grilled peppers, green tomatoes and croutons // 110
Haddock crudo with white peaches, tomatoes, lime and olives// 85
Burratta with crispy chili oil // 80
Small peppers stuffed with couscous, goat cheese and mint with labneh and tomatillos // 80
Arrancini milanese with fermented garlic // 80
BIG DISHES
Duroq chop with artichoke, black garlic, winter cabbage and sherry sauce with chimichurri, unripe plums and wild garlic capers // 185
Zucchini stuffed with ratatouille with almond cream and sauce nage // 185
Agnolotti with lobster parsley and lemon in lobster bisque, tomato and tomato confit // 310
DESSERTS
Tiramisu ala Theo with blueberries in sherry, cocoa nibs and coffee sorbet // 100
Affogato – espresso with vanilla ice cream //85
3 cheeses with crispbread and quince compote // 110
All menus can be made pescetarian and vegetarian if informed in advance