The Less Ordinary Summer Dinner Menu
From 2nd June
THE SEA
Yellowfin tuna or morel – Fermented jalapeño – Lime – Cucumber
Wine Pairing Options
Classic: 2025 Riesling Generations, Weingut Pauly, Mosel, Germany
De Luxe: 2024 Oberhäuser Leistenberg Riesling Kabinett, Weingut Dönnhoff, Nahe, Germany
“We open with the sea in its most vibrant summer expression. The tuna is served lightly tempered to preserve its natural richness and silken texture. Alongside the fish, a fermented jalapeño brings a gentle depth of warmth and acidity, rather than heat. Lime lifts the dish with its fresh citrus and creates balance against the mackerel’s richness. The cucumber adds crispness and a cool herbaceousness that anchors the dish in the season. A clear, energetic dish, distinctly marked by the first sea breeze of summer.”
THE FIELD
Stick bread – Fresh cheese – Rainbow trout roe – Dill
Wine Pairing Options
Classic: NV Crémant du Jura, Domaine Overnoy-Crinquand, Jura, France
De Luxe: NV Blanc de Blancs d’Ay Grand Cru, Gaston Chiquet, Champagne, France
“Over the open fire, craftsmanship meets summer. Our stick bread, baked on our sourdough Klas, is grilled until it gains a warm golden surface and a light smokiness. The bread is served with fresh cheese whipped to a soft, creamy consistency, its acidity providing a lightness that suits the season. The rainbow trout roe adds an elegant depth of salt and small crisp textures, while the aroma of dill ties the dish together and evokes Swedish summer evenings. A dish to share, to eat with your hands and experience directly – simple, alive and obvious.”
THE FARM
Norrland dairy cow – Gastrique – Broccoli – Spring onion – Seasonal vegetables from Bondekocken
Wine Pairing Options
Classic: 2020 Valpolicella Ripasso Superiore “Campi Magri”, Corte Sant’Alda, Veneto, Italy
De Luxe: 2018 Amarone della Valpolicella “Valmezzane”, Corte Sant’Alda, Veneto, Italy
“The summer’s main course moves between the fire and what has just been harvested. The beef is prepared with precision to retain its juiciness and depth of flavour, meeting a gastrique that balances sweetness and acidity in a concentrated expression. The broccoli brings both green freshness and lightly roasted notes, while the onion lends a mild, caramelised sweetness with elegance. The dish is completed with seasonal vegetables from Bondekocken – carefully chosen according to what the earth offers right now – creating variation, colour and life. A dish that is generous yet precise, where summer is allowed to speak through every component.”
HEAVEN
Strawberries in presentation (grilled, marinated, aged) – Warm sponge cake – Lemon thyme ice cream
Wine Pairing Options
Classic: 2024 Moscato d’Asti, Ceretto, Piedmont, Italy
De Luxe: 2024 Moscato d’Asti, Ceretto, Piedmont, Italy
“We close with the strawberry in its most expressive state. By working with the berries in several variations – grilled for depth, marinated for freshness and lightly aged for concentration – we explore its full summer spectrum. The buttered sponge cake brings a soft, comfortingly round sweetness that meets the berries, while the lemon thyme ice cream adds a cool, herbaceous acidity that lifts the whole. A dessert that is both playful and balanced – a finale that captures the essence of the Swedish summer.”
The Less Ordinary Summer Dinner Menu 795 SEK
The Winepackage 595 SEK
The Winepackage De Luxe 995 SEK
We reserve the right to make changes to the menu depending on the availability of our local produce – we always wish to offer the best the season has to give. All meat and poultry come from Swedish farms. We always take allergies into account – please inform us in connection with your booking, by telephone at +46 46 24 89 05 or by email to info@thelodge.se, and our kitchen will ensure your menu is adapted accordingly.
Please note that we are unable to adjust the menu based on non-medical preferences, personal wishes or specific diets.
