Dinner menu

17.30. – 22.00.


2 course menu: Strater and main or main and dessert. 340,-
2 courses with 2 glasses of wine. 500,-
3 course menu: Starter, main and dessert. 415,-
3 courses with 3 glasses of wine. 655,-
4 course menu: Starter, starter, main and dessert. (with chesse + 100,-) 485,-
4 courses with 4 glasses of wine. 780,-


Starters (120,-)

Tatar of halibut with pickled celery, apples and dill oil.


Baked goat cheese squash with eggplant and hazelnut pesto.


Salted veal tongue with beetroot and horseradish snow.




Main dished (250,-)


Vegetarian – greens – roasted – steamed - baked. (Not vegan)


Sirlion of beef with glazed shallots and parsley roots.


Steamed cod with Jerusalem artichoke compote, leek and herb pasta.


Cockerel ballontine with soft polenta, shii take and Brussels sprouts.



Desserts (110,-) (cheese 125,-)


Cheese platter with garnish.


Creme brûlée with marinated citrus fruit and grape sorbet.


Beignets with pear and cognac ice cream.



Book at table here


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