Main courses


Coq au vin: Chicken braised in red wine with thyme, mushrooms & garlic. Served with puré of potatoes 218,-


My “Burning Love” for Cod:

Baked cod, mashed potatoes, compote of onions, lobster sauce,

bacon & beetroots & horseradish 258,-


 Pepper steak, potato cake, garlic-baked & tomato pepper sauce 285,-


Entrecôte (U.S. Rib-eye), French fries & bearnaise

295 ,-


Roasted venison tenderloin with lingonberries, potato cake & sherry-mushroom gravy 295,-


Grilled veal liver provencale with garlic butter & rosemary gravy 198,-


Bacon-cheese burger with French fries.  Can also be served as vegetarian.  179,-



When paying with credit card, the card company’s charge will be added.