Aquavit

Hay‑smoked gravlax

A delicately smoky cured salmon course, beautifully balanced and a recurring highlight in the tasting menus

Caviar and Potato

Premium caviar served with potato in a refined Scandinavian preparation — multiple reviewers call it one of the best dishes they've ever eaten

Sweetbread and sauerkraut

Rich sweetbreads paired with tangy sauerkraut, offering a luxurious contrast of flavors and textures

Swedish Meatballs

The classic Swedish comfort dish elevated with Aquavit's fine dining touch, available in the bar room

Foie gras and plum

Creamy foie gras accented by bright plum, a refined interplay of richness and fruitiness

North Sea Cod

Medallion of cod torched and served with mussel foam and roasted red endive, a Bengtsson signature

Striped bass and chanterelles

Tender striped bass paired with earthy chanterelles, a standout seafood main in the tasting menu

Asparagus with Sandefjord Sauce

Seasonal asparagus in a buttery Norwegian Sandefjord sauce, a spring highlight

New Zealand Duck

Roasted duck prepared with Nordic seasonality and precision

Duck and cauliflower

Succulent duck with cauliflower, combining savory meat with creamy vegetable purée

Swedish meatballs (à la carte/lunch)

Comforting meatballs in cream sauce with lingonberry—Nordic comfort elevated

Five-Course Tasting Menu

Seasonal five-course progression showcasing Nordic technique and ingredients

Scandinavian bouillabaisse (lunch)

A Nordic take on seafood stew, brimming with fresh seafood and bright parsley aioli

Gravlax (à la carte/lunch)

Classic cured salmon with mustard seeds and hovmästar sauce—clean, bright, and traditional

Shrimp Skagen (à la carte/lunch)

Shrimp salad on Danish rye with dill mayonnaise—light, creamy, and Nordic in character

Beet Salad (à la carte/lunch)

Smoked golden beets with krondill cheese and pumpkin seeds—earthy and balanced