Rooted in Flavor.
Served with Heart.
Rustic Scandinavian cuisine that pairs perfectly with our beer. Here you'll find our various menus, ranging from snacks to lunch and dinner. Lunch is served on weekdays and can be enjoyed here or taken to go.
Lunch Menu
Week 44 | Dish of the Day – 135
Monday
Chili con carne with pita chips and creme fraiche
Tuesday
Chicken fillet with roasted potatoes, blackcurrants, lemon sauce, and parsley root
Wednesday
Pork sirloin with fried potatoes, cream sauce, apple compote, and haricots verts
Thursday
Schnitzel with creamy spätzle, red cabbage, mustard sauce, and red mizuna
Friday
Overnight-roasted beef sirloin with potato gratin, pepper sauce, capers, and charred lemon
Vegetarian of the Week – 135
Green lentil curry with jasmine rice, bean sprouts, fried chickpeas, and yogurt
Baked potato with cold-smoked salmon mix, apple, dill, and fennel
Fish of the Week – 155
Stormgatans Herring Sandwich – 145
Beerstronomy
Charcuterie and Cheese Platter – 250
Crisps – 30
Snack Sausage – 50
Pork Rinds – 40
Olives – 45
Fried Potatoes with Ranch Dressing – 75
Glazed Beets – 75
With goat cheese, walnuts, honey, yoghurt and beet sprouts
Fried Pickles – 75
With Blue cheese dressing made from Kornblomst, buffalo sauce and chives
Stormgatans Herring Sandwich – 145
Pickled herring, soft-boiled egg, dill mayonnaise, red onion, chives and crispy potatoes
Grilled Cheese Sandwich – 165
With red pesto, fried onions, mortadella and bell pepper cream
Kroppkakor – 195
Traditional Swedish potato dumplings with smoked and fried oyster mushrooms, stirred lingonberries, browned butter and garden cress
Cured Salamon – 225
With dill-creamed potatoes, mustard-dill sauce, lemons and dill
Choucroute – 235
With potatoes, kranjska sausage, hot-smoked pork belly, sauerkraut and beer gravy made with our gluten-free Seaside Porter
French Toast – 95
Swedish style (Fattiga Riddare) with apple compote and caramel sauce
Cheese Platter with Crispbread and Marmalade – 200
Chocolate Truffle – 45
Please feel free to ask the staff about the origin of the meat
