The Less Ordinary

Autumn Dinner Menu

From 19th August

Four servings that breathe sea, field, forest and sky – where the produce reflects the Nordic autumn and tells of the places it comes from. The menu is built around fire, craftsmanship and the shifts of the season, with the deer as the forest’s natural centrepiece. The saltiness of the sea, the richness of the earth and the clear autumn light run like a common thread through the experience.

We work with produce from growers we know and landscapes we love. Much of what is served we have picked, fermented, dried or refined ourselves during the year. Each serving is carefully composed to be both elegant and generous – with respect for the produce and a sense of curiosity.

The dinner opens with a surprise snack from the kitchen. A starter from the sea follows, before our sourdough bread, baked over open embers, is served as an intermediate course. The menu continues with venison from the forest and closes with a dessert inspired by the last golden days of autumn.

THE SEA

Seared langoustine – Fennel – Langoustine emulsion – Espelette

Wine Pairing Options
Classic: 2024 Albariño Etiqueta Verde, Granbazán, Galicia, Spain
De Luxe: 2025 Solaris Pure, Thora Vingård, Skåne, Sweden

“The langoustine is seared briefly over high heat to bring out its natural sweetness and firm texture. It is served with fennel in three expressions – thinly sliced and lightly pickled for fresh acidity, gently baked to draw out its natural sweetness, and as an aromatic fennel oil that lends depth and elegance.
A silky emulsion, made from roasted shells, butter and a reduced stock, ties the flavours of the dish together and reinforces the langoustine’s pure character. The dish is topped with a thin, crispy tuile baked on langoustine shells, adding salinity and structure.
Espelette pepper brings a discreet warmth that balances the sweetness of the langoustine and the soft anise notes of the fennel. A starter that captures the freshness of the sea just as autumn takes hold of the landscape.”

THE FIELD

Sourdough bread over embers – Autumn mushrooms – Fresh cheese – Gotland Burgundy truffle

Wine Pairing Options
Classic: NV Crémant du Jura, Overnoy-Crinquand, Jura, France
De Luxe: NV Blanc de Blancs d’Aÿ Grand Cru, Gaston Chiquet, Champagne, France

“Our sourdough bread is grilled over open embers and generously brushed with browned butter flavoured with roasted juniper berries. It is served with autumn’s mushrooms in three expressions – lightly cured chanterelles, butter-fried funnel chanterelles and roasted black trumpet mushrooms.
The characters of the different mushrooms interplay with the earthy aroma of generously shaved Gotland Burgundy truffle. The acidity of the fresh cheese, the smokiness of the bread and the deep umami of the mushrooms create a serving that is both rustic and sophisticated.
The serving is meant to be shared at the table and forms a natural transition between the sea and the forest. Alongside, a warm towel scented with lavender is served as a small gesture of care.”

THE FOREST

Saddle of venison – Charcoal-grilled beetroot – Cherries – Baked Jerusalem artichoke – Juniper

Wine Pairing Options
Classic: 2022 Brancaia No 2, Brancaia, Tuscany, Italy
De Luxe: 2022 Clos Martinet, Mas Martinet, Priorat, Spain

“The saddle of venison is dry-hung to develop depth and complexity before being grilled briefly over birch charcoal. The meat’s pure game flavour meets a purée of charcoal-grilled beetroot, its smoky sweetness balanced by tart cherries preserved during the summer.
The dish is served with baked Jerusalem artichoke, slowly cooked to bring out its natural nuttiness and creamy texture. The juniper returns in a gastrique, its acidity and spice gently folded into the rich game stock just before serving.
The sauce is built on venison bones, roasted root vegetables and aromatic herbs, reduced through the day into a deep, concentrated stock. The result is a dish that captures the character of the forest – powerful, elegant and distinctly Nordic.”

HEAVEN

Pear – Sweet woodruff – Hazelnut – Pear bavaroise – Chocolate

Wine Pairing Options
Classic: 2024 Château Tirecul “Les Pins”, Château Tirecul, Monbazillac, France
De Luxe: 2020 Château Haut-Claverie, Sauternes, France

“A dessert inspired by the last golden days of autumn. Pears are gently poached to preserve their freshness and natural sweetness, meeting a range of soft and roasted notes.
They are served with a smooth sweet woodruff ice cream, whose floral aroma is often called Swedish vanilla. A silky pear bavaroise adds elegance and lightness, while roasted hazelnuts contribute depth and texture.
Dark chocolate lends a subtle bitterness that balances the fruitiness of the pear and the floral notes of the sweet woodruff. A thin caramelised crisp completes the dessert, capturing the colours of the autumn sky.”

“A story of the Nordic autumn – where the salt of the sea, the generosity of the fields, the depth of the forest and the last light of the sky meet in four servings.”

The Less Ordinary Autumn Dinner Menu 795 SEK

The Winepackage 595 SEK
The Winepackage De Luxe 995 SEK

Why not add…

The Dairy

”Den Hvide Dame”

A white-mould cheese from Troldhede Dairy with a lovely buttery richness and a fine balance between fat and acidity. Made with cream that triples the natural fat content of the milk – the result is a full-bodied cheese with a thin, crisp rind and an elegant creaminess.

”GAMMEL KNAS”

Gammel Knas is made at Vium Dairy and owes its name to the characteristic combination of crunchy protein crystals and a long maturation of at least 24 months. It is a hard cheese with a sweet note of fruit and buttermilk, balanced by tangy, slightly bitter accents and a rich umami. The aroma is floral with subtle farmyard notes.

”BLÅ KORNBLOMST”

Blå Kornblomst is a soft, creamy and mild blue cheese. It is made in open 400-litre vats where the milk is stirred by hand – an essential part of the process that gives the cheese its proper flavour and texture. The cheese is produced at Gedsted Dairy in northern Jutland from organic, pasteurised cow’s milk and matured for at least four weeks.

The Dairy 155 SEK

Selected cheeses – home-baked seed crispbread – marmalade of the season

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.

Want to stay longer than dinner? The Treetop Escape is our spa weekend up among the treetops – a day and night with 38-degree water under the open sky and an evening that continues in Heaven. Click here to read more about The Treetop Escape.