Food to remember
Our restaurant serves breakfast for the hotel’s guests, lunch buffet and dinner menus for conferences, spa packages and other pre-booked events. If available, you can enjoy the same fantastic food as the hotel’s guests – phone and ask!
Summer time
From jun 26th to aug 8th the kitchen will be closed for lunch and dinner. Breakfast is served every morning and the bar with barmenu is open until 22:00 mon-sat, sundays untill 18:00. Vadstena have several nice summer restaurants in the old town.
Breakfast Buffet for all Tastes
A large buffet is served for breakfast, including everything from juice which you can press yourself, coffee, tea, yoghurt, soured milk with muesli, dried fruit, freshly prepared fruit, nuts, newly baked bread, cheese and other toppings, egg, omelettes, bacon, etc.
Energy-Giving Lunch
The buffet is created to provide an energy-rich afternoon. Begin with a delicate soup and newly baked bread. Continue with the big salad buffet consisting of vegetables, pasta, beans and numerous other good things. You can put together a lunch in combination with the hot dish that gives you energy, and at the same time keeps you alert throughout the afternoon.
Dinner Menu Surprises
Primarily for our conferences and spa packages, a four-course menu is usually included.
Our chefs, Markus, Jonas and Emil, put together one culinary menu after another. The fact that the chefs have free hands to choose the best ingredients makes for extra interest.
We believe that a menu that is well put together, in which starter, main course and dessert are well suited both in taste and extent, is the best food experience. With wines which are specially selected in the form of a wine package, the entire dinner is something to remember long after it’s eaten.
The compilation of the menu on your arrival will be a pleasant surprise, but it should contain something of that described below. Otherwise, there is a big chance that it is an entirely new selection of dishes.
Starters (examples from last year’s menus)
Cold and warm smoked salmon mousse flavoured with mint served med horseradish rösti and whitebait roe cream, Suggested wine: Pinot Grigio delle Venezie, Italy
Kalix whitebait roe on blinis with cream on scallops and black salsify with red onions, dill and lemon. Suggested wine: Chablis, Chardonnay, Bourgogne, France
Cabbage soup served with carpaccio on fillet of beef stuffed with truffled almond potatoes and oyster mushroom topped with Jerusalem artichoke chips and panchetta. Suggested wine: Bramito del Cervo Chardonnay, Italy
Roast lamb with Swedish turnip puré, browned butter with capers and red onions and crisply fried thyme brioche. Suggested wine: Doolhof Cape Roan, Shiraz/Cabernet/Merlot
Main course (examples from last year’s menus)
Fillet of beef tournedos baked with Shiitake, with baked shallots, red wine sauce and roast Amadine potatoes. Suggested wine: Cape Boar, Cabernet Sauvignon, Merlot, Syrah, South Africa
Fillet of veal and boiled prime rib served with puré on celeriac, apple and portabella, pork side and spring onions. Suggested wine: Villa Africa Wine House Zinfandel/Pinotage
Grilled char with warm fennel flavoured with carawa, chili and lime served with scallops fried in butter, mussel sauce and sautéed potatoes with dill. Suggested wine: Hunter Riesling, New Zealand
Desserts (examples from last year’s menus)
Saint Agur with roasted walnuts and fig compote. Suggested wine: Tawny port
Chocolate fondant with blood orange sherbet and pineapple carpaccio. Suggested wine: JP Moscatel, Portugal
Vanilla ice cream with lukewarm raspberry compote flavoured with Chinese anis and hard ginger candy. Suggested wine: Chateau Fayau, Bordeaux, France
Raspberry mousse covered in chocolate with Chinese anis sherbet and vanilla rusks. Suggested wine: Grahams six grapes Port
