Nature on a plate lunch
Nature on a plate lunch consist fresh salad buffet, main course of a choice, house bread selection with assortment of spreads, and everything is topped with a sweet dessert and cup of organic coffee or tea. The ingredients we use are fresh, local and plentiful with flavour. Special dietary restrictions are taken into consideration, and a gluten free and vegan option is always available. Welcome!

 

 

  • Week 16
  •  
  • Soup of the week: Forest mushroom soup VE G
  •  
  • Tuesday & Wednesday
  • Sautéed game with lingonberry M G
  • Traditional herring patties and dill-creme fraiche L
  • Nettle-chickpea rissoles VE G
  • Oven baked beet root VE G
  •  
  • Dessert: Chef’s berry pie with spruce sprout-vanilla sauce L
  •  
  • Thursday & Friday
  • Overnight braised pork neck with a dark cranberry gravy M G
  • Salmon soup L G
  • Lovage-soy bake VE G
  • Season’s oven baked vegetables VE G
  •  
  • Dessert: Apple pie with spruce sprout-vanilla sauce L
  •  
  • Weekend buffet
  • Game cabbage casserole and lingonberry M G
  • Fried pike L G
  • Black bean patties and nettle pesto VE G
  • Herb roasted potatoes VE G
  •  
  • Dessert: Traditional pancakes with whipped cream and house jam L

 

  • Adults 19,90€ | Kids 4yrs. – 7yrs. 8,70€ | Kids 8yrs. – 12 yrs. 13,50€