Menu 2024 at Restaurant at Hotell Savoy

Starters

• Löjrom "KALIX" 30g: Nordic caviar served with sour cream, blini, and fresh chives, a luxurious start to your dining experience.
• Röding "TATAKI": Delicately spiced smoked Arctic char paired with oyster, apple, horseradish, and cress for a refreshing burst.
• Älgtartar "SMOKY": Smoked elk tartare with pickled red onion, birch emulsion, crispy birch leaves, and smoked Västerbotten cheese, echoing Sweden’s rich wilderness.
• Norrlands "RAMEN": A northern twist on ramen with smoked grouse breast, shiitake mushrooms, udon noodles, umami-rich broth, and a delicately poached quail egg.
• Kantareller "RAVIOLI": Golden chanterelle mushroom ravioli enhanced by cabbage, broth, and wood sorrel, a vegetarian delight.

Mains

• Skreifile "meunier": Pan-fried Arctic cod fillet served with browned butter, capers, and roasted beets, a classic Nordic taste.
• Sotad röding från Vilhelmina: Sooted Arctic char from Vilhelmina paired with salmon roe and a silky silver onion emulsion.
• Lamm "Boti Kebab": Tender lamb served with smoky paprika vinaigrette, creamy chèvre, and fragrant rosemary.
• Hälleflundra "STEAK": Halibut steak served with luxurious lobster béarnaise, a true seafood indulgence.
• Ekologisk gårdskyckling från Bosarp "RÔTI": Organic farm-raised chicken from Bosarp roasted with truffle and parmesan, offering comfort and elegance.
• Flapsteak "ASADO": Grilled flap steak accompanied by chimichurri sauce and pepper sauce, perfect for meat enthusiasts.
• Kalvryggbiff "ESCALOPE": Veal sirloin escalope served with fresh salsa verde, a delicate balance of flavors.
• Renfile: Reindeer fillet enriched with black currants and smoked shiitake mushrooms, an authentic taste of the north.
• Bakat blomkål: Oven-baked cauliflower with chanterelles, capers, and hazelnuts, a masterful vegetarian option.
• Côte de boeuf "GRAND CRU": A majestic grand cru rib steak for those seeking a truly indulgent dining experience.

Desserts

• Creme brûlee: Classic French dessert with a perfectly caramelized crust and creamy interior.
• Banoffee pie: Rich banoffee pie layered with dulce de leche, banana, and whipped cream.
• Choklad "BAULOUIS": Indulgent chocolate dessert accompanied by cherries and vanilla ice cream.
• Bergamottparfait: A delicate bergamot parfait served with warm cloudberries and almond crisps.
• Citronsorbet: Refreshing lemon sorbet with olive oil and blood orange accents, perfect for cleansing the palate.

Sides and Small Plates

• Höstsallad with dijon mayonnaise.
• Hjärtsallad "CAESAR" featuring brioche croutons and parmesan.
• Fresh tomater & getost dressed with basil and olive oil.
• Grilled green asparagus with chive emulsion.
• Broccolini with a jalapeño kick.
• Butter-fried chanterelles.
• Roasted Jerusalem artichoke with parsley and garlic.
• Oven-baked almond potatoes.
• Crispy pommes frites sprinkled with persillade.
• Gratin de pommes, a rich potato gratin.

Drinks and Specials