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.t.

Björn Frantzén’s recommendation – 545 sek

Gougères with English cheddar

Chestnut honey, fennel seeds & black Sarawak pepper.

House smoked salmon with pink peppercorn

Lemon smetana, trout roe & crispy cucumber.

Beef cheek ”48h”

Port wine braised beef cheek, parsnip purée, chestnuts, red onions, flower sprouts & caramelized onion velouté.

Crème brûlée with cloudberries

Valencia almonds

 

Björn Frantzén’s tasting menu – 695 sek

Gougères with English cheddar

Chestnut honey, fennel seeds & black Sarawak pepper.

Pan seared scallop “signature”

Truffle scrambled eggs, “pommes paille” & smoked brown butter.

Steak tartar with smoky tomato mayonnaise & pickled mustard seeds

Crispy shallots, parsley, silver onion, fried mushrooms & salted cucumber.

Oven baked halibut with sherry & burre noisette emulsion

Lardons, parsley root, broccoli & toasted hazelnuts.

Beef cheek ”48h”

Port wine braised beef cheek, parsnip purée, chestnuts, red onions, flower sprouts & caramelized onion velouté.

“Eton Mess”

Blueberry, lemon thyme & rye.

Macaron

 

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