Björn Frantzén’s tasting menu – 695

(Served only to the entire table)

Gougères

“Beer cheese” & jalapeño.

Steak tartar

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

Pan seared scallop “signature”

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

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

 

Vegetarian tasting menu

Gougères

“Beer cheese” & jalapeño.

Tempura fried sweetcorn

Tangy truffle & browned butter emulsion, dried chives, green onions & oyster mushroom.

Sautéed celeriac

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

”Råraka”

Caramelized onions, white wine sauce, algae caviar & crsipy dill.

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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