Lunch at Heaven 23

Book a table
Book a table

Summer lunch

Served Monday-Sunday until 15:00

SEK 235

Grilled broccoli
Parmesan crème – Romain lettuce – Buck wheat
0,89 kg CO₂e*
or
Cured salmon
Mustard sauce – Haricots verts – New potatoes
0,66 kg CO₂e*
or
Grilled chicken
Tarragon jus – Broccoli – Potato purée
1,12 kg CO₂e*

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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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