The Autumn Menu
September 1 – November 23, 2025
Welcome to a four-course menu inspired by sea, field, forest, and sky – where the ingredients carry the taste of the land we stand on and the season we are in. Created by our kitchen team led by Creative Chef Jesper Sandqvist, the menu is built around care, fire, and slow time – from langoustine and scallop kissed by open flames, to slow-baked wild boar and Jerusalem artichokes whose stubborn texture is the very key to the experience. We work with seasonal produce and source as much as possible from local producers. Much of what we serve has been picked, preserved, and refined by ourselves throughout the year. Every dish is presented with deep respect for the ingredients and a sense of playful curiosity from our wonderful team in Heaven.
Step into the season with us – as our Head Chef Jesper shares the story behind The Autumn Menu. Welcome to Cooking Less Ordinary!
THE SEA
Nage – langoustine – scallop – crown dill from Troldhede Dairy – tomatillo from Gödelöv
“Nage is a French term meaning ‘swimming’ – a method where fish or shellfish are gently simmered in a flavorful broth. The broth, also called nage, is infused with wine, vegetables, and herbs.
In our version, langoustine and scallop meet in a warm, aromatic dish. The shellfish are given a quick, smoky finish over open fire, enhancing their natural sweetness and maritime notes. On the side, we serve a crisp, delicate langoustine wafer.
Tomatillo from Gödelöv adds refreshing acidity, while the crown dill offers a green, Nordic perfume. A creamy, lightly tangy cheese from Troldhede Dairy ties it all together – the salt of the sea with the freshness of the garden. At the table, the hot nage is poured into the bowl, and the scent of sea, dill, and autumn surrounds you.”
THE FIELD
Stick bread – browned butter – lightly cured chanterelles – black summer truffle
“The stick bread is our tribute to Väderkullen and the old Romelestugan, where bread was once baked over open fire during hikes along the Romele Ridge. We bake it over glowing embers on alder sticks and brush it with browned butter infused with roasted juniper. Served with lightly cured chanterelles and generous shavings of black summer truffle, it is both earthy and aromatic – a warm homage to the late summer and autumn harvests. Break the bread with your hands, dip it in the butter, and enjoy a taste of memory.”
THE FOREST
Swedish wild boar sirloin – fire-roasted celeriac – green juniper – Jerusalem artichoke from Bondekocken
“The Swedish wild boar sirloin is slow-baked overnight and finished with a quick, smoky sear over birch coals. It meets sweet celeriac roasted whole over the fire, tangy green juniper, and a silky purée of Jerusalem artichokes from Bondekocken’s organic garden here in Genarp. The sauce is cooked from wild boar bones, root vegetables, and herbs, reduced into a deep fond, whisked with butter, and lifted with juniper oil for a fresh contrast.”
HEAVEN
Sweet woodruff – Gravensteiner apple – tiger nut – quince
“A dessert that reflects autumn’s brighter side. A silky ice cream made with sweet woodruff – sometimes called ‘Swedish vanilla’ – is served with caramelized tiger nuts, tart quince – the ‘citrus of the North’ – and an airy mousse of Gravensteiner apples. The flavors shift between fruity freshness, floral notes, and roasted nuttiness – a heavenly finale that is both light and warming.”
The Autumn Menu 695 SEK
add to your experience…
THE WINE PACKAGE
Includes a selected glass of wine with each course
Wine Package 595 SEK
THE DAIRY
Our selected cheeses – seed crispbread – seasonal marmalade
The Dairy 155 SEK
We of course cater to allergies, but please inform us at least one week in advance by calling +46 (0)46-24 89 05.
PS. The menu is subject to change.
If you are staying with us for several nights, this is the menu included on your first evening. If you would like to see the menus for other evenings in advance, just let us know!
The Winter Menu
24 November – 28 February 2026
Welcome to our Winter Menu at The Lodge – a culinary journey capturing the essence of crisp snow, crackling fires, and still, starry nights. Our kitchen team, led by F&B Manager & Creative Head Chef Jesper Sandqvist, has created a menu that celebrates the flavours of the season and invites warmth and togetherness. Using local ingredients and traditional craftsmanship, we transform winter into an experience beyond the ordinary. Let us take you on a journey where the magic of the season meets our philosophy: Cooking Less Ordinary.
THE FIELD
Crispy malt bread – Jerusalem artichoke from Bondekocken – Drunken Dog – Kalix bleak roe
In The Field, you’ll taste the flavours of the Skåne soil. Our crispy malt bread is served with a silky Jerusalem artichoke cream – both smooth and crisp in texture. A light foam of the characterful Drunken Dog cheese from Arla Unika lifts the dish, while elegant Kalix bleak roe adds salt and festivity. A meeting between earth and sea.
THE GLADE
Campfire bread – whipped loke – cured & freeze-dried cloudberries
In The Glade, we serve a nostalgic winter experience. Our campfire bread is gently grilled and brushed with fermented garlic cream, giving it a deep, aromatic tone. Combined with airy loke and cured, freeze-dried cloudberries, the result is a sweet-and-tart contrast that highlights nature’s richness.
THE FARM
Corn-fed duck from Viking Fågel, Munka Ljungby – cherry – star anise – kale
From Viking Fågel in Munka Ljungby comes the fine corn-fed duck, reflecting the flavours of Skåne’s farms and fields. It meets winter cherries with their refreshing acidity, and the warm spice of star anise. Kale adds both texture and depth – a dish that breathes tradition, locality, and seasonality.
THE SKY
Doughnut rolled in cinnamon sugar – Redlove apple – cardamom ice cream – naked oats
In The Sky, we finish with a dessert for both heart and soul. A freshly fried doughnut, rolled in cinnamon sugar, meets the brightness of the Redlove apple. Together with creamy cardamom ice cream and toasted naked oats, it becomes a dessert that unites sweetness, spice, and texture – winter’s sweet finale.
The Winter Menu 695 SEK
Add to your experience…
THE WINE PACKAGE
Includes a carefully selected glass of wine with each course.
Wine Package 595 SEK
THE DAIRY
Three artisanal cheeses from Arla Unika served with seasonal marmalade and our own house-baked seed crispbread. We recommend enjoying the cheeses after the main course – or in the cozy lounge chairs by the crackling fireplace after dinner.
“The White Lady”
A white mould cheese from Troldhede Dairy with lovely buttery richness and a fine balance of fat and acidity. Made from cream that has tripled the milk’s natural fat content – resulting in a rich cheese with a thin, crisp rind and an elegant creaminess.
“Krondild”
A unique white mould cheese where the flavour of dill is integrated from the inside out. The curd is blended with dill seeds and salt, creating a soft texture and a distinctive flavour with hints of caraway – a modern, playful interpretation of a classic Nordic herb.
“Drunken Dog”
A complex, powerful cheese – originally Sirius – aged and infused with Stauning Rye Whisky. The combination of blue, white, and red mould gives depth, while the whisky adds notes of tropical fruit and a crisp surface. A bold and characterful finale for the cheese lover.
The Dairy 155 SEK
We cater to allergies – please inform us at least one week in advance by calling +46 (0)46 24 89 05.
PS. Menu items may change.
If you’re staying overnight for several nights, this is the menu served on your first evening.
Would you like to see the menus for the other nights in advance? Just let us know!
