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