Restaurant
SUSTAINABLE, ORGANIC, LOCALLY PRODUCED.
A varied selection from the seasonal pantry. We process what the Earth, Forest, Sea and Lake bring to our kitchen.
Some come directly from nature, some have been produced by hand by farmers, growers, dairies and others.
Raw materials are carefully and seasonally selected with the greatest respect for animal husbandry and our planet. Most of the suppliers work on a small scale and are located in our local area.
A varied selection from the seasonal pantry. We process what the Earth, Forest, Sea and Lake bring to our kitchen.
Raw materials are carefully and seasonally selected with the greatest respect for animal husbandry and our planet.
Menus
Seasonal menu
Thurs – Sat: April 9 – May 1
Scallops with kohlrabi, browned butter & Swedish Liursaoja.
*
Rack of lamb from Ljungskile with Jerusalem artichoke puree, beets
& freshly harvested wild garlic.
*
Almond cake with glass rhubarb
from Lilla Labäck
& lightly whipped cream.
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Mother’s Day menu
Sunday, May 31
Swedish asparagus, hollandaise & freshly chopped chives from the garden.
*
Cabbage fillet, celeriac puree, golden brown butter & diluted primers
*
Almond cake with fresh strawberries, rhubarb curd & light whipped cream
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Midsummer menu
Sat June 20
Herring, browned butter, freshly harvested chives, & summer potatoes
*
Steak from Gröna Gårdar, cauliflower puree, primroses, red tomatoes, & sauce bordelaise
*
A piece of cheese from Wrångebäck
*
Sticky chocolate cake, Swedish strawberries & lightly whipped cream
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à la carte | May 5 – June 18, 2026
à la carte
May 5 – June 18, 2026
Sometimes everything, not always everything, sometimes something more
SNACKS
Country chips with onion rum cream | 156:-
Chicken liver mousse (REKO)
with pickled onions, cucumber & grilled bread | 98:-
Spiced olives in a glass jar | 56:-
Anchovies with grilled bread & lemon | 186:-
PREFERRED
Asparagus with hollandaise
and chives | 198:-
Nettle soup with
Swedish quail eggs | 156:-
Carpaccio on fillet from Gröna Gårdar
with pickled spruce shoots,
wild garlic mayonnaise & mustard seeds | 198:-
HOT DISH
Sirloin steak from Gröna Gårdar with primers, herb butter, roasted potatoes & red wine gravy | 386:-
Cod loin from the North Sea with browned butter, crudité & celeriac puree | 398:-
Seasonal vegetarian | 268:-
Fish and seafood soup | 256:-
CHEESE & CHARCOAL
Brick from Almnäs mill (1 piece of cheese) | 68:-
Cheese and charcuterie from local
farms with accessories | 198:-
BREAD
Served with butter from Holmryds farm dairy
Freshly baked country bread (one basket) | 42:-
Seed crisp (gluten-free) | 42:-
SWEET & DESSERT
Almond cake with rhubarb curd
& light whipped cream | 138:-
Dark Chocolate Mousse
with fir nut oil | 138:-
Meringue whisk with vanilla ice cream
and homemade chocolate sauce | 98:-
CHILDREN
(under 12 years)
Pancakes with jam
& whipped cream | 68:-
Fish with vegetables & potatoes | 158:-
Meatballs with vegetables
& boiled potatoes | 158:-
*Glass boat | 42:-
Sustainability life
At Villa Sjötorp, we choose to live and work with the smallest possible footprint on our natural resources. We work with seasonal ingredients, environmentally friendly alternatives and place high demands on our partners.
Through sustainability thinking and initiatives like Hållbarhetsklivet, we are taking responsibility – for the environment, people and the future.