With a menu inspired by the best of the forest and nature around us, our chefs cook with locally sourced ingredients, care and flair.
Served March 1, 2, 3, 8, 10
From local producers - Jerusalem artichoke chips Deep-fried flatbread - Rhubarb marmalade
Kalix vendace roe - Country chips - Smetana - Chives
Hot reindeer leg - Chili - Paprika - Mushroom - Vindeln smoked pork belly
On moose and reindeer
Pickles - Honey - Smetana - With or without 4 cl vodka
Deep-fried flatbread - Rhubarb marmalade
Brownie - Sprinkled raspberries - Browned butter ice cream
Lemon curd - Sugar cake - Burnt blueberry meringue
Oat crumble - Browned butter ice cream - Raspberry cream
(Wolf paw)
Cloudberry & Vodka
Espresso with vanilla ice cream
