If you’re interested in booking the dining room, please fill the form below.
If you’re interested in booking the dining room, please fill the form below.
Welcome to Matsalen and our seasonal menu, Odlat & Skördat. An extension of our greenhouse dinners, the menu is built around vegetables we grow in Västerhiske. The vegetables take centre stage, complemented by carefully selected meat and other ingredients. Choose between five or seven courses.
Served Fridays and Saturdays in Matsalen, 11–26 September.
Five courses: SEK 750
Wine pairing: SEK 550
Non-alcoholic pairing: SEK 300
Charred onion, cream cheese, chives and vendace roe.
Grilled corn, Wrångbäck cheese, jalapeño and shiso.
Croustade with beef tartare from Flurkmark, grilled cabbage emulsion, kohlrabi and toasted seeds.
Charred carrot from this year’s harvest and fermented carrot from last year’s harvest, carrot-top pesto flavoured with chilli and pumpkin seeds, egg yolk cream with Swedish pea soy sauce and marigold flowers.
Charred beefsteak tomato and sugar-and-salt-cured cherry tomatoes of different varieties, straight from the greenhouse. Grilled tomato foam made with tomatoes from last year’s harvest, fresh lovage and lovage oil, thinly sliced raw farmed hiramasa from Denmark and furikake.
Reindeer from Västerbotten, baked and pickled beetroot with queso fresco made from Swedish mountain cow’s milk, marigold flowers, leaves and oil, and grilled beetroot jus flavoured with fermented wild raspberries.
Roasted Jerusalem artichoke ice cream, basil-infused crème anglaise, almond cake, fresh grapes from Västerhiske, grape juice gel and fresh basil.
Seven courses: SEK 950
Wine pairing: SEK 750
Non-alcoholic pairing: SEK 500
Charred onion, cream cheese, chives and vendace roe.
Grilled corn, Wrångbäck cheese, jalapeño and shiso.
Croustade with beef tartare from Flurkmark, grilled cabbage emulsion, kohlrabi and toasted seeds.
Charred carrot from this year’s harvest and fermented carrot from last year’s harvest, carrot-top pesto flavoured with chilli and pumpkin seeds, egg yolk cream with Swedish pea soy sauce and marigold flowers.
Charred beefsteak tomato and sugar-and-salt-cured cherry tomatoes of different varieties, straight from the greenhouse. Grilled tomato foam made with tomatoes from last year’s harvest, fresh lovage and lovage oil, thinly sliced raw farmed hiramasa from Denmark and furikake.
Almond potato brushed with browned butter, potato foam and crispy Rocket potato, Västerbotten cheese, pickled dill flowers and butter-fried chanterelles from the forests of Västerbotten.
Reindeer from Västerbotten, baked and pickled beetroot with queso fresco made from Swedish mountain cow’s milk, marigold flowers, leaves and oil, and grilled beetroot jus flavoured with fermented wild raspberries.
Cucumber and oregano sorbet with cucumber gel flavoured with vinegar, meringue and fresh oregano leaves.
Roasted Jerusalem artichoke ice cream, basil-infused crème anglaise, almond cake, fresh grapes from Västerhiske, grape juice gel and fresh basil.
You can choose between the five- and seven-course menu when you arrive.
Carefully selected ingredients are at the heart of this menu. For this reason, we are unable to offer a vegetarian version of the menu, and we are also unable to accommodate dairy-protein-free or egg-free menus.