Lunch, 25-29 March
Served Monday-Friday until 14:00
175
Grilled celeriac
Mushroom broth – Hazelnuts – Wrångebäck cheese
0,85 kg CO₂e*
or
Catch of the day
Mussel velouté – Cauliflower – Black radish
0,83 kg CO₂e*
or
Veal chuck
Dill sauce – Carrot – Roasted potatoes
6,12 kg CO₂e*
Weekend lunch
Ask the staff what is being served.
Served Saturday and Sunday until 15.00.
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Lunch, à la carte
Served until 17:00
Snacks
Crisps deluxe – Vendace roe – Sour cream 135
Mixed root vegetable crisps – Truffle cream 85
Popcorn – Parmesan – Truffle 65
Crisps – Parmesan or sea salt 35
Smoked almonds 55
Heaven 23’s set menu
Jerusalem artichoke soup – Ox cheek – Portobello mushroom – Parsnip
Climate impact: 2,55 kg CO₂e*
Pan fried cod loin – Mussel sauce – Kohlrabi – Potato purée
Climate impact: 0,75 kg CO₂e*
Yuzu tarte – Goat milk sorbet – Buck wheat
Climate impact: 0,53 kg CO₂e*
Menu 595
Wine pairing 450
Would you prefer our pan fried sirloin? +105
Starters
Deep fried squid – Black garlic dipp – Turnip – Chilli
Climate impact: 0,41 kg CO₂e*
165
Jerusalem artichoke soup – Ox cheek – Portobello mushroom – Parsnip
Climate impact: 2,55 kg CO₂e*
195
Jerusalem artichoke soup – Jerusalem artichoke – Portobello mushroom – Parsnip
Climate impact: 0,41 kg CO₂e*
175
Steak tartare – Dijonnaise – Beetroots – Thyme
Climate impact: 2,39 kg CO₂e*
195
Main course
Roasted cauliflower – Beurre blanc – Grey peas – Truffle
Climate impact: 0,70 kg CO₂e*
285
King Size – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce
Climate impact: 2,63 kg CO₂e*
add vendace roe +89
265
Pan fried cod loin – Mussel sauce – Kohlrabi – Potato purée
Climate impact: 0,75 kg CO₂e*
365
Pan fried sirloin – Port wine sauce – Pommes Anna – Chicken liver
Climate impact: 8,74 kg CO₂e*
425
Add deep-fried potatoes with parmesan or our side salad with parmesan & olive oil
45
Desserts
Yuzu tarte – Goat milk sorbet – Buckwheat
Climate impact: 0,53 kg CO₂e*
135
Crème Brûlée
Climate impact: 0,58 kg CO₂e*
115
Pralines
35/each
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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.
*****