A la carte meny

Our philosophy regarding food goes hand in hand with the great produce we have all around us.
Vegetables, meat, fish – everything has been carefully selected while always making sure to maintain a good relationship with our local suppliers. Their love for their products and our passion for cooking is a collaboration we take pride in.
Food for us is something that brings happiness in the form of different flavors, aromas and textures.
We continually strive to find new ways to evoke excitement in our guests and interest in our dishes – which we developed with one purpose in mind – to bring joy and satisfaction to you, the guest.
Edvin, Jones, Chris and Juho



Vendece roe from Kalix, smoked mousse made from arctic char, deep fried skin from arctic char, sour cream, leeks, red onion.

TURNIP,  109:-

Poaced white turnip, apples, purple cabbage, herb crème, roasted hazelnuts.


Lamb shoulder, seasonal mushrooms, tomatoes, shallots, garlic, herbs, rye croutons.

Main courses

REINDEER,  365:-

Butter fried reindeer tenderloin, potato and truffle puree, sauce myrtilles, creamy cabbage.

LAMB, 344:-

Oven baked rack of lamb coverd in herbs, almond potato gnocchi, mushroom ducelles, beets and red wine sauce.

FISH, 268:-

Arctic char, mashed potatoes with dill, vinaigrette with lentils and shallots. White wine velouté.

PASTA (VEG), 179:-

Fresh pasta ith seasonal mushrooms, shallots, garlic, Svedjan cheese, shite wine and tomatoes.

Classics of Stadshotellet

THE PLANK, 345:-

Beef tenderloin, duchess potatoes, tomato, bacon, asparagus, assorted vegetables, béarnaise sauce.


Sautéed reindeer, local potatoes, smoked pork belly, onions, mushrooms and a creamy sauce.



PUMPKIN, 125:-

Sweet pumpkin crème, orange flavored pumpkin, liquorice gel and meringue.

SORBET, 148:-

Lemon sorbet with Absolut Vodka and salty liquorice.


Baked cloudberry cheesecake, gin and cloudberry coulis, Valrhona chocolate.