Haga Bottega menu

Pickled cucumber, parsley, creamy onion sauce

Tomato salsa, chili mayo, smoked BBQ sauce

Charred tomato, basil, creamy parmesan sauce

Dried olives, basil aioli, tomato coulis

Shaved red onion, lemon, caper aioli

Mushrooms, truffle aioli, chives, seeds

Gremolata, olives

Pear, cider mustard, sunflower seeds

Dragon dressing, horseradish, cress

Feta cheese, oregano

Roasted chili oil, coriander, pomegranate

Salty flavors from the sea served in 'sharing style' at the table

With matjes herring, browned butter, chopped egg, sliced new potatoes and summer onion

With pickled cucumber, radish, pickled mustard seeds and horseradish mayonnaise

With lumpfish roe, trout roe and a dab of Arenkha caviar

With sourdough bread and parsley aioli

With lumpfish roe from the Bothnian Bay

With crispy bovote, Scania tomatoes and jalapeño dip

Tossed in butter and herbs

Danish rye bread, sourdough baguette and seed crispbread, served with Västerbotten cheese and whipped butter

Your choice of hot dish, served on a plate at the table

With oxtail sauce, salad of sun-ripened tomatoes, served with choron sauce and roasted summer greens. Choose between

With chive hollandaise, potato purée and green asparagus. Or

Sautéed in butter and lemon, with Västerbotten cheese, dill pesto, hazelnuts and wild garlic aioli. Alternatively

Small dessert buffet located at a moderate distance for a short stretch of the legs

With raspberries and Italian meringue

With cherry jam and seed crackers

With caramelized apples and toasted rye bread

with matjes herring, browned butter, chopped egg, sliced new potatoes and summer onions

with pickled cucumber, radish, pickled mustard seeds and horseradish mayonnaise

with vendace roe, trout roe and a spoonful of Arenkha caviar

with sourdough bread and parsley aioli

with vendace roe from the Gulf of Bothnia

with crispy buckwheat, Skåne tomatoes and jalapeño dip

with fresh herbss