Dinner

The local ingredients, the seasonal ingredients and the creativity of the chefs - everything can be found in the castle dinners.

Baked rutabaga
Rye bread – Lemon emulsion – Trout roe – Brown butter

Flamed langoustine
‍Smoked celeriac cream – Jerusalem artichoke – Dill foam

Thinly sliced & marbled sirloin
Dried olives – Truffle mayo – Herbs – Aged local cheese

Vegetarian Open Lasagna
Tomato – Spring vegetables – Aged local cheese from Sivans Ost, Vara

Cured & Baked Cod
Jerusalem artichoke – Shellfish velouté – Dill – Sugar snap peas

Swedish Whole-Roasted Dairy Cow
‍Madeira jus – Carrot – Potato cake with Västerbotten cheese – Onion

Swedish Roasted Lamb
Black garlic – Tomato – Parsnip – Oxalis

Lemon Tart
Torched meringue – Toasted oats – Milk ice cream

Chocolate Dome
Sponge cake – White chocolate mousse – Salted caramel – Raspberry

Chocolate Pâté
Yogurt & champagne sorbet – Violet jelly – Atsina leaves