Our restaurant offers fantastic panoramic views and seats up to 500 guests.
- Monday - Saturday: 18:00 - 23:00
- The kitchen is closed from 21:30
Meny spring 2018
Starters - monday, wednesday, friday
Sesame-fried Frøyasalsalmon with orange-pickled carrot, chili-mashed sauce and soy-stewed mushroom and Nordmark's koriander terrace.
Starters - Tuesday & thursday
Norrönas stored "Matjessill" harring with browned butter, lettuce, light-free potatoes and sour cream.
Starters - saturday
artichoke soup with smoked deer, horseradish, fried green cabbage and
Main course - monday, wednesday,friday
Pichana is served with fried sponge, roasted almonds, hazelnuts, potatoes and rosemary.
Main course - Tuesday & Thursday
Deer 58 degrees served with baked yellow beans, creamy savoy cabbage, truffle potatoespuré and earthquake chips.
Main cource - Saturday
Ox fillet with pepper sauce, dill & kip baked carrot, rootselleripuré and
Smoked stewed crust with brussel sprouts, carrot, Sandefjord sauce, chives, breastroom, green bowl, potato rocket with baked cheese, lemon and thyme.
Swedish hanged steak with balsamicobakad smålök, café de paris butter, red wine shrimp, nordic fries and french fries.
Billingehus classic meatballs with cream sauce, lingon & press ginger and boiled potatoes.
"Classic toast Skagen with lemon on brioch bread topped with a grocery room.
Classic Cream Brulee is served with fresh berries and browned butter.
Chocolate cream with taste of cherry and vanilla, creamy cherry, rye bread