A little more groove. At Gotthards Krog, we have taken it upon our selfs the challenge of combining the restaurant experience with the spontaneous social culture. A rebellious a la carte – without a definite beginning or absolute ending. Just great food, drinks, and atmosphere.
Snacks & Starters
Smoked pork belly from Vindeln95 kr
Apple glace and gochugaru.
Brussel sprouts95 kr
Cream cheese and honey.
“Sjömansplanka”275 kr
Local charcuterie and cheeses, fermented vegetables, roasted almonds, chips, dip and sourdough baguette.
Blackened pumpkin from Västerhiske175 kr
Stracciatella, roasted pumpkin seeds, pickled chili and browned butter.
Zander ceviche185 kr
Vinaigrette of frozen tomato, grilled cucumber and radish.
Vongole clams165 kr
Chicken stock, sherry and roasted garlic butter.
White fish roe from Obbola215 kr
Crispy Swedish “råraka”, onion, smoked smetana and dill mayonnaise.
Beef tartare from Strömdahla195 kr
Fermented cucumber, black pepper mayonnaise, sesame crisp and cress.
Main courses
Savoy cabbage roll295 kr
Cheese from Svedjan, Gotland lentils, stewed cabbage and buttered mushroom stock.
Blackened point cabbage270 kr
Tomatoe and harissa ragu, Swedish legumes, cilantro salsa, lemon yoghurt and roasted almonds. Suppliment: Tempura battered perch from Obbola, 90 kr
Vongole clams310 kr
Chicken stock, sherry and roasted garlic butter. Pommes frites and Gotthard’s chili mayonnaise.
Zander365 kr
Potato purée, salsify, preserved elderflower, trout roe and white wine sauce,
Beef tartare from Strömdahla310 kr
Fermented cucumber, black pepper mayonnaise, sesame crisp and cress. Pommes frites and Gotthard’s chili mayonnaise.
Venison395 kr
Jerusalem artichoke, bordelaise sauce and thyme.
Ribeye435 kr
Tempura vegetables, black garlic glace, miso and yuzu mayonnaise.
Desserts
Crème brûlée115 kr
Angelica garden.
Apple & pear145 kr
Vanilla ice cream, pine oil, pepper infused apples, semi dried pears and oat bisquit.
Blueberry & citrus135 kr
Blueberry sorbet with punsch, almond cake, citrus foam and warm caramel sauce.
