The Spring Menu
From April 2nd
THE FARM
White Asparagus – Lumpfish Roe (or alternative: Seaweed Caviar) – Fermented Lemon – Dill – Vinegar Rye
Wine Pairing Options
Classic: 2023 Siefersheim Riesling Porfyr, Wagner-Stempel, Rheinhessen, Germany
De Luxe: 2022 Riesling Heerkretz GG, Wagner-Stempel, Rheinhessen, Germany
“The asparagus is gently prepared in buttermilk to elevate its elegant sweetness. The lumpfish roe introduces a soft brininess and ties the dish to the sea, while the fermented lemon adds a lively acidic depth. A crisp of vinegar rye provides structure and a light herbal, almost seed-like sharpness. Dill oil rounds off the whole and weaves together the first nuances of spring into a dish that is clean, vibrant and full of anticipation.”
THE FIELD
Stick Bread – Churned Butter – Whipped Honey – Winter Truffle
Wine Pairing Options
Classic: NV Louis Roederer Carte Blanche, Champagne, France
De Luxe: NV Louis Roederer Carte Blanche, Champagne, France
“Our sourdough, Klas, nurtured for over a hundred years, forms the foundation of our stick bread. It is grilled until the surface takes on a warm golden pattern, then brushed with fermented garlic cream that lends both depth and umami. Alongside it, churned butter, gently whipped for maximum softness, together with honey lifted by the aromas of winter truffle. A dish to be eaten with your hands, warm, generous and full of the soul of craftsmanship.”
THE BARN
Lamb Roast – Grilled Celeriac – Wild Garlic – Rapeseed Shoots – Rapeseed
Wine Pairing Options
Classic: 2021 Dogliani Briccolero, Chionetti, Piedmont, Italy
De Luxe: 2020 Barolo Marcenasco, Renato Ratti, Piedmont, Italy
“The lamb roast is gently prepared to preserve its natural succulence and clean, spring-fresh flavour. The grilled celeriac gives the dish its earthy depth and a subtle caramelised sweetness. The wild garlic brings a green, newly awakened sting that belongs to this very season. On the plate, the dish is complemented by tender rapeseed shoots and toasted rapeseed, adding crunch, warmth and a distinct Scanian identity. A dish of balance, energy and a clear sense of belonging to the landscape’s early spring.”
HEAVEN
Rhubarb in Presentation – White Chocolate – Sweet Vernal Grass
Wine Pairing Options
Classic: 2024 Moscato D’Asti, Ceretto, Piedmont, Italy
De Luxe: 2020 Beerenauslese, Angerhof Tschida, Burgenland, Austria
“We conclude with rhubarb, one of the most eagerly awaited signs of spring. By working with it in multiple expressions, we capture its full spectrum, from tart and bright to soft and rounded. The white chocolate creates a creamy, warm counterpoint that carries the acidity, while sweet vernal grass adds a delicate vanilla-like aroma and a sense of the greenery that awaits. A finale that is light, clean and filled with the promise of spring.”
The Spring Menu 795 SEK
The Winepackage 595 SEK
The Winepackage De Luxe 995 SEK
THE DAIRY – SPRING
Three hand-picked cheeses from Nordic artisan dairies are served with seasonal marmalade and our own home-baked seed crackers. We recommend the cheeses after the main course, but they can just as well be enjoyed in one of the cosy wicker chairs in the lounge by the crackling fire after dinner!
“Pigan”
At Soldattorpets Mejeri in Hyby, cheeses are crafted in a natural and artisanal way, from milk sourced at a nearby farm with well-kept cows raised on the rich Scanian soil. The cows roam freely outdoors all year round. Pigan is a creamy and round white mould cheese with a rich, buttery flavour and gentle mushroom notes. The cheese is made from pasteurised cow’s milk.
“Gammel Knas”
Gammel Knas is produced at Vium Mejeri and takes its name from the characteristic combination of crunchy protein crystals and a long ageing period of at least 24 months. It is a hard cheese with a sweet tone of fruit and buttermilk, balanced by tangy and slightly bitter notes alongside rich umami. The aroma is floral with subtle farmyard notes.
“Blå Kornblomst”
Blå Kornblomst is a soft, creamy and mild blue mould cheese. It is made in 400-litre open cheese vats where the milk is stirred by hand, an essential part of the process to give the cheese its proper flavour and texture. The cheese is produced at Gedsteds Mejeri in northern Jutland from organic, pasteurised cow’s milk and aged for at least four weeks.
The Dairy 155 SEK
We reserve the right to make changes to the menu depending on the availability of our local produce – we always want to offer the very best the season has to give. All meat and poultry is sourced from Swedish farms. We always accommodate allergies; please let us know when you make your reservation – by phone on +46 46 24 89 05 or by email to info@thelodge.se – and our kitchen will adapt your menu in the best possible way.
Please note that we are unable to adjust the menu based on non-medical preferences, personal requests or specific diets.
