A classic, well-loved menu with flavors from the sea and the land—comforting, generous, and made to be enjoyed at a leisurely pace.
Starter: Malt bread with salmon tartare, vendace roe, and wasabi cream
Main course: Whitefish fillet with creamed dill cucumber and potatoes in browned butter
Dessert: Double-breaded and fried vanilla ice cream with creamy caramel sauce and fresh strawberry sauce
A menu with a bit more heat and Nordic character, where the fresh flavors of the sea meet the sweetness of cloudberries.
Starter: Spicy shrimp with chili & garlic served with bread
Main course: Pan-fried salmon with creamy cloudberry sauce & pressed potatoes
Dessert: Chocolate cake with chocolate sauce and whipped cream
A more festive menu with a variety of elegant flavors and classic touches – perfect when you want to treat yourselves to something extra.
Starter: Tomato soup with feta cheese
Main course: Beef tenderloin with cognac sauce / chicken fillet with peanut sauce / salmon fillet with lemon parsley sauce / lamb fillet with herb sauce
roasted potatoes
Dessert: Vanilla panna cotta with strawberry sauce
A timeless three-course meal with rich flavors and a truly delicious dessert.
Starter: Skagen toast
Main course: Plank-served beef tenderloin with creamy stewed mushrooms, topped with béarnaise sauce
Dessert: Meringue sundae
A flavorful all-around dining experience with something for everyone – carefully selected and composed by the kitchen.
Starter: Tomato soup with feta cheese
Main course: Pork medallions with licorice sauce, potato gratin with tomato and cheese
Dessert: Tomato ice cream with cucumber sauce
Linds special buffet can be booked by phone or via email. Please note that bookings made by email are only confirmed once you receive a booking confirmation. Also remember to inform us in advance of any allergies or dietary requirements. If there are cancellations within the group, you must contact us no later than 6 hours before the scheduled visit; otherwise, you will be charged for the number of guests originally booked.
