The Winter Menu
November 24 – February 28, 2026
Welcome to our Winter Menu at The Lodge – a culinary journey shaped by crisp winter air, glowing fires, and quiet starry nights. Under the guidance of F & B Manager & Creative Head Chef Jesper Sandqvist, our kitchen team has created a menu that highlights the flavours of the season and invites you into warmth and togetherness. With local ingredients and classic craftsmanship, we turn winter into an experience beyond the ordinary. Here, the character of the season meets our philosophy: Cooking Less Ordinary.
THE ACRE
Crispy malt bread – Jerusalem artichoke from Bondekocken – Drunken Dog – Kalix bleak roe
Wine Pairing Options
Classic: 2024 Estate Riesling Trocken, Emrich-Schönleber, Nahe, Germany
De Luxe: 2022 Riesling Heerkretz GG, Rheinhessen, Germany
“In The Acre, the flavours of the Skåne soil take centre stage. Our crisp malt bread is served with a smooth Jerusalem artichoke, an airy foam made from the Drunken Dog cheese by Arla Unika, and elegant Kalix bleak roe for salt and balance. A meeting between land and sea.”
THE FIELD
Stick bread – whipped loke – rowanberry capers – rowanberry syrup
Wine Pairing Options
Classic: NV Crémant du Jura, Domaine Overnoy-Crinquand, Jura, France
De Luxe: NV Bollinger Special Cuvée Brut, Champagne Bollinger, Champagne, France
“In The Field, we offer a winter dish with a sense of familiarity. The stick bread is gently grilled and brushed with fermented garlic cream. Paired with airy loke, rowanberry capers, and a lightly sweet rowanberry syrup, the flavours are distinctly Nordic.”
THE FARM
Duck in variations – cherry – star anise – chestnut – cabbage from Bondekocken
Wine Pairing Options
Classic: 2023 Chinon “Le Puy”, Jean-Maurice Raffault, Loire, France
De Luxe: 2023 Etna Rosso Feudo Di Mezzo “Il Quadro Delle Rose”, Tenuta delle Terre Nere, Sicily, Italy
“Here, duck is presented in several expressions: glazed breast, crisp sausage, slow-cooked leg, and soft liver. Cherry adds acidity and freshness, while star anise brings warm spice. A cauliflower purée meets seasonal cabbage for a balanced winter plate.”
HEAVEN
Doughnut coated in cinnamon sugar – Redlove apple – cardamom ice cream – naked oats – spruce blossom
Wine Pairing Options
Classic: 2023 Auslese, Angerhof Tschida, Burgenland, Austria
De Luxe: 2020 Gelber Muskateller Eiswein, Angerhof Tschida, Burgenland, Austria
“In Heaven, we finish with a warm and gentle dessert. A freshly made doughnut rolled in cinnamon sugar meets the bright acidity of Redlove apple. Together with cardamom ice cream, toasted naked oats, and spruce blossom, the flavours form a balanced and comforting ending.”
The Winter Menu 795 SEK
The Winepackage 595 SEK
The Winepackage De Luxe 995 SEK
THE DAIRY – WINTER
Three cheeses from Arla Unika served with seasonal marmalade and our homemade seed crispbread. We recommend enjoying the cheeses after the main course, though they are just as enjoyable later in the evening by the fire in the lounge.
“Den Hvide Dame”
A white mold cheese from Troldhede Mejeri with soft butter richness and balanced acidity. Made from cream with three times the natural fat content – resulting in a creamy cheese with a delicate, crisp rind.
“Guldklimp”
A matured hard cheese from Östersund Mejeri, aged for at least 16 months. Its flavour carries notes of browned butter and caramel, and the porous texture melts softly with a gentle crunch from protein crystals.
“Drunken Dog”
A powerful cheese, originally Sirius, matured and infused with Stauning Rye whisky. The combination of blue, white, and washed rind cultures gives depth, while the whisky adds fruit notes and a lightly crisp surface.
The Dairy 155 SEK
We reserve the right to make changes to the menu depending on the availability of local ingredients – we always strive to offer the very best of the season. All meat and poultry come from Swedish farms. Please inform us of any allergies when booking – by phone at +46 46 24 89 05 or by email at info@thelodge.se – and our kitchen will adjust the menu in the best possible way.
Please note that we are unable to adjust the menu based on non-medical preferences, personal wishes, or specific diets.
