Welcome to our restaurant. We ask that you call ahead, both for large and small groups. The menu can either be decided ahead of time or meet your specific wishes. Our kitchen follows the seasons, but most every raw material is produced locally, a combination that has created satisfied guests.
Suggested spring/summer menus:
Lake Väner zander, fried in butter and served with a spelt risotto and a dill seed sauce.
Salad with grilled asparagus from the small Labäck village, Kinnekulle tomato, smoked turkey from Adelsåsen and a shallot vinaigrette.
Veal entrecote, served with potato and goat’s cheese puree with a red wine sauce and red onion compote.
Sivan cheeses, served with our own marmalade and soured milk bread.
Blanch Manger, served with rhubarb soup and oatmeal snaps.