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.

RAW BEEF, 151:-

Hand-ground beef fillet with caper cream, herb emulsion, egg yolk, pickled mushrooms and apple chutney. Served with almond potato chips flavored with truffles.

Main courses

REINDEER,  365:-

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

LAMB, 374:-

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

FISH, 288:-

Pan-seared arctic char with a baked Gärda cheese and potato cake, pea shoots tossed in herb oil and a white wine veouté.

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.




Ice cream on Swedish pears and Walrhona chocolate filled meringue. Orange sauce.

SORBET, 148:-

Lemon sorbet with Absolut Vodka and salty liquorice.


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