Frommer's Review
This restaurant serves the best food of any hotel dining room in Malmö. There's an upscale, vaguely baroque-looking bar that's separated from the brown and off-white dining room with a leaded glass divider, and an attention to cuisine that brings a conservative, not particularly flashy clientele back again and again. The composition of the fixed-price menus changes every week. The chef is dedicated to his job, personally shopping for market-fresh ingredients. Menu items include shots of shellfish bouillon served with Parmesan chips and coriander salsa; scallops with grilled tuna and bacon; blackened filet of beef with pecorino cheese, lemon wedges, arugula, and a sauce made with a reduction of court bouillon and red wine; and chargrilled halibut with glazed turnips, truffle butter, and dill oil. Pastas here are upscale and esoteric, including a version with spinach, crayfish, fried filet of sole, and dill sauce.
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