Breakfast
Lunch at the Castle
À la carte
Hertig Karls bad
Come to the castle and enjoy our well-composed winter menu, created from the finest seasonal ingredients.
We draw inspiration from the current harvest and what our local farmers have to offer, making the menu both creative and dynamic.
Friday – Saturday from 6 p.m.
À la carte
Starters
Jerusalem artichoke
Creamy Jerusalem artichoke soup served with confit duck croquettes and thyme cream.
195 SEK
Yellow fever
Carpaccio on yellow beetroot. Served with spiced scallops and bouillabaisse dressing.
265 SEK
Hot dishes
Deer
Low-temperature petite tender of venison with pumpkin cream, wine, roasted garlic sauce, and potato terrine.
425 SEK
Cod
Skin-fried cod loin served with a mussel velouté, spinach, and fennel-tossed potatoes.
325 SEK
Celeriac
Baked celeriac, served with black salsify and hazelnut purée, and a lightly pickled cabbage salad. Topped with pangrattato on tempeh.
325 SEK
Dessert
Lavender mousse
Milk chocolate and lavender mousse, served with hazelnut brittle and orange syrup
185 SEK
Chocolate cake
French chocolate cake served with cherry compote flavored with rum and lightly whipped cream
185 SEK
TASTEFUL
espresso
With mini biscuits from Gripsholm Bakery
69 SEK
Cappuccino
With chocolates made by Sara at Sara's Pantry
120 SEK