The interior is kitchy in a fun way. One room is decorated more like a hunting lodge with a lot of antlers, and the other room has many paintings of butchered pieces of meat, sausages, etc.
I like one of the quotes they have on the menu: “If we’re not supposed to eat animals, how come they’re made of meat?” (Tom Snyder)
I enjoy their food and have been there three times. The first time was in March 2010, when they had Red Deer (Kronhjortskalv). I ordered an appetizer and dessert. Unfortunately I did not write down what I was eating, so this time it will just be pictures.
The second visit was in May 2010 with a friend. Then they had duck and spring chicken, but we of course went for the duck. Here are the photos of my food:
Mmmm...fois gras de canard! This was very yummy with the hazelnuts.
Confit of Duck
The third visit was in November 2010. This time I remembered to both take pictures and write down what I’d eaten and drunk! The theme was goose (from Hagby Farm outside Enköping, Sweden).
Why goose? In Southern Sweden, part of the St. Martin’s Day tradition has lived on, i.e. the part about eating. The classic dinner is Black Soup, Goose with Red Cabbage, and a form of Apple Cake. I have never actually eaten goose. Fois gras, of course, but not the meat...not even after having lived here forever. It was time!
Unfortunately, my phone refused to focus, so I gave up. The good news is that I just bought a real camera...now I just have to buy a memory card.
Goose Liver Pâte with Spice-cooked Pear and Hazelnuts
(Gåsleverpâté med kryddkokta päron)
NV Champagne Carte Blanche Demi Sec, Louis Roederer
I can never resist fois gras. It was yummy, but I think their fois gras dish in my second visit (duck theme) was better.
Goose Breast with Smoked Confit Sausage (made from the thigh) and Salsify
(Gåsbröst med rökt korv av gåslåret och confiterade svartrötter)
2005 Corton Renardes Grand Cru, Antonin Guyon, Bourgogne
This was so yummy!!! Even better than the fois gras! I am now an even bigger fan of goose, although I still think I prefer duck. Also, I don’t usually go for Bourgogne wines, but this one had an absolutely amazing fruity smell.
Terrine of Apples with Caramelized Butter Ice Cream and Cognac Zabaglione
(Pressad äppleterrin med brynt smörglass och cognac-Zabaglione)
2009 Tokaji Birtokbor Edes, Zoltan Demeter, Tokaji.
I was not very impressed with this dish. It sounded good, but was a bit too sour from lemon(?) and the crumbled wort bread. The wine, however, tasted and smelled amazing. I ended up just leaving the wine while I ate and enjoyed it after the dessert.
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