For bigger parties we offer two menus. 4 courses for 545 or 7 courses for 695.

If you don’t want any of these menus, the kitchen also offers a menu of two starters & two main dishes which will be selected by the head chef.

Björn Frantzén’s recommendation – 545 sek

Gougères

“Beer cheese” & jalapeño.

Pan seared scallop “signature”

Scrambled eggs, crispy potatoes, smoked brown butter, soy & freshly grated truffle.

Roasted French corn-fed chicken

Deep fried Hasselback potato, cabbage salad with “yuzunette”, toasted cashew nuts, miso beurre blanc, shiitake mushrooms, garlic grass & roasted garlic oil.

Crème brûlée with cloudberries

Valencia almonds.

 

Björn Frantzén’s tasting menu – 695 sek

Gougères

“Beer cheese” & jalapeño.

Pan seared scallop “signature”

Scrambled eggs, crispy potatoes, smoked brown butter, soy & freshly grated truffle.

Steak tartar

Aged Parmesan, pickled white onion, crispy garlic, toasted almonds, Caesar aioli & gem lettuce.

Steamed cod “Jansson’s Temptation”

Hash brown, caramelized onion, caviar & white wine sauce with preserved anchovy.

Roasted French corn-fed chicken

Deep fried Hasselback potato, cabbage salad with “yuzunette”, toasted cashew nuts, miso beurre blanc, shiitake mushrooms, garlic grass & roasted garlic oil.

Eton mess ”marängsviss”

Compote & sorbet of last year’s blueberries, lemon thyme mousse, Swiss meringue & caramelized toasted rye.

Macarons

 

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