Lunch of the week, 2-6 August
Served Monday-Friday until 14:00
SEK 175
Baked artichoke
Wheat berries – Kale – Parmesan
0,89 kg CO₂e*
or
Catch of the day
Shellfish sauce – Fennel – Chives
0,66 kg CO₂e*
or
Braised lamb shank
Lamb velouté – Chickpeas – Broccoli
4,61 kg CO₂e*
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Weekend lunch
Ask the staff what’s being served.
Served saturday and sunday until 15.00.
SEK 235
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Lunch, à la carte
Served until 17:00
Snacks
Crisps deluxe – Vendace roe – Sour cream SEK 135
0,24 kg CO₂e*
Chicken liver pâté – Cornichons – Bread SEK 75
0,22 kg CO₂e*
Croquettes – Dip – Frisée lettuce SEK 75
0,22 kg CO₂e*
Deep fried octopus – Black garlic SEK 75
0,32 kg CO₂e*
Popcorn – Parmesan – Truffle SEK 65
0,13 kg CO₂e*
Smoked almonds SEK 55
0,13 kg CO₂e*
Heaven 23’s set menu
Rösti – Summer truffle – Pork cheek – White onion
0,44 kg CO₂e*
Pan fried cod loin – Mussel sauce – Kohlrabi – Clams
1,47 kg CO₂e*
Roasted strawberry ice cream – Elderflower – Cream
0,37 kg CO₂e*
Menu SEK 595
Wine pairing SEK 450
Would you prefer our grilled lamb? + SEK 70
Starters
Baked leek – White gazpacho – Almonds – Salicornia
0,16 kg CO₂e*
SEK 165
Vendace roe – Krabbelur – Sour cream – Red onion
0,19 kg CO₂e*
SEK 205
Cured meats & cheese – Cornichons – Olives – Marmalade
0,72 kg CO₂e*
SEK 195/275
Deep fried rösti – Summer truffle – Pork cheek – White onion
0,36 kg CO₂e*
SEK 185
Steak tartare – Tomato – Anchovy – Bread crisp
2,43 kg CO₂e*
SEK 195
Main course
Grilled zucchini – Roasted tomato stock – Ramsons – Kohlrabi
0,56 kg CO₂e*
SEK 285
King Size – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce
2,63 kg CO₂e*
add vendace roe + SEK 89
SEK 265
Pan fried cod loin – Mussel sauce – Kohlrabi – Clams
1,47 kg CO₂e*
SEK 365
Grilled lamb porchetta – Lamb jus – Zucchini – Ramsons
6,18 kg CO₂e*
SEK 385
Add deep-fried potatoes with parmesan or our side salad with parmesan & olive oil
SEK 45
Desserts
Roasted strawberry ice cream – Elderflower – Cream
0,49 kg CO₂e*
SEK 135
Crème Brûlée
0,58 kg CO₂e*
SEK 115
Pralines
0,04 kg CO₂e*
SEK 40/each
SEK 95/three pcs
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*Climate impact
We calculate the carbon footprint of our menus based on climate impact to enable sustainable choices and to do our bit to reduce the climate impact of food.
In order to achieve the UN’s climate goals for 2030, each person should have a carbon footprint of, on average, 0.5 CO2e per meal or 11 CO2e per week.
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