All days of the week we serve food – Monday to Saturday a three-course dinner.
(June through August: every day of the week.)
On Sundays, our hearty goulash stew with homemade bread.
Guests not staying at the hotel are of course welcome to dine with us and enjoy the magical view from our dining rooms. Please book in advance!
Hotel guests: 3-course dinner – 615 SEK |
Not staying at the hotel: 3-course dinner – 645 SEK
Starters: 150 SEK | Mains: 340 SEK | Desserts: 125 SEK
Reservations: mail@greenhotel.se | 0247 50 000
Week 20
Monday
Carrot and celery soup with shrimp and dill
Herb-baked Arctic char with white wine sauce flavored with Pernod and dill-boiled local potatoes
Chocolate cake with vanilla cream and raspberry sauce
Tuesday
Greens’ gravlax on rye bread with mustard-dill sauce and lemon
Sirloin steak with herb jus and roasted baby potatoes
Mango sorbet with berry sauce and cookie crumbs
Wednesday
Cauliflower soup with crispy bacon and flat-leaf parsley
Steamed cod loin with yellow pepper sauce and dill-boiled local potatoes
Cardamom panna cotta topped with rhubarb compote
Thursday
Small potato rösti with vendace roe, soured cream, and red onion
Lamb loin with “bestemor” sauce, kohlrabi, eggplant caviar, and potato wedges
Dark chocolate mousse with berry compote
Friday
Carrot and celery soup with shrimp, dill, and crispy flatbread sticks
Herb-baked Arctic char with white wine sauce infused with Pernod and dill-boiled potatoes
Chocolate cake with vanilla cream and raspberry sauce
Saturday
Greens’ gravlax on rye bread with mustard-dill sauce and lemon
Sirloin steak with herb jus and local wedge-cut potatoes
Cardamom panna cotta topped with rhubarb compote
Sunday
Small potato rösti with vendace roe, soured cream, and lemon
Pink-roasted duck breast with orange jus and roasted baby potatoes
Mango sorbet with berry sauce and cookie crumbs
Vegetarian: Ask the kitchen for today’s vegetarian menu
Children’s menu: Ask the kitchen for today’s children’s menu