Overview of the menu
At Smögens Hafvsbad, the culinary philosophy revolves around fresh, locally sourced ingredients that celebrate the rich maritime heritage of Smögen. The menu showcases a blend of traditional Swedish flavors with modern techniques, focusing on seafood while also offering hearty vegetarian options. Diners can expect a delightful experience with dishes crafted to highlight the natural flavors of the ingredients.
Signature dishes
- Seafood Platter: A delightful assortment of fresh seafood served with lemon wedges and herb butter.
- Grilled Salmon: Fresh salmon fillet accompanied by seasonal vegetables and herb-infused potatoes.
- Vegetarian Risotto: Creamy Arborio rice with seasonal vegetables and a touch of Parmesan cheese.
- Smögen's Special Burger: A juicy beef patty topped with smoked cheese and caramelized onions, served with fries.
Beverages and pairings
The beverage selection at Smögens Hafvsbad complements the menu beautifully. Guests can enjoy a variety of local craft beers, alongside house red and white wines, each chosen to enhance the dining experience. For those seeking non-alcoholic options, freshly squeezed orange juice and a selection of herbal teas are available.
Dietary options
Smögens Hafvsbad is committed to accommodating various dietary needs. The menu features vegetarian and vegan options, as well as gluten-free dishes. Guests are encouraged to inform the staff of any allergies or dietary restrictions to ensure a safe and enjoyable dining experience.
Chef recommendations
For a truly memorable dining experience, the chef recommends the Seafood Platter, which showcases the freshest catches of the day. Additionally, the Grilled Salmon is a seasonal favorite, perfectly paired with the herb-infused potatoes and seasonal vegetables.
Experience the menu
Join us at Smögens Hafvsbad to savor the exquisite flavors of our menu while enjoying stunning sea views. Whether you're looking for a romantic dinner or a family gathering, our restaurant promises an unforgettable dining experience.
