Menu Olo 2026
Cold smoked salmon with citruces
Crispbread with shrimps from Greenland
Goose liver mousse with cured goose breast and raspberries
Dry aged yellowtail amberjack with green apple and pineapple weed
Egg custard seasoned with kombu, grilled celeriac and winter truffle
Pan seared scallop with sunflower seed miso and mussel broth
additional portion to the menu +41€
Lobster with butternut squash and yuzu kosho
Poached zander with dark dill sauce and sunchoke
Grilled fallow deer with deer and mushroom ragu, Grand Veneur sauce and Lappish almond potato
Apple porridge with salted caramel
Cloudberry with almond and vanilla
Assorted sweets
Please allow a good three hours to enjoy the menu.
The menu is served for reservations at 6 pm and thereafter.
Menu: 175 € per guest
Drinks: 169 € per guest*
Prestige Drinks: 266 € per guest
Non-alcoholic drinks: 87 € per guest
Our menu contains allergens. Additional information will be given by staff. Don’t hesitate to ask. The goose liver and poultry are Finnish origin and fallow deer from Sweden.
Menu Olo Selected 2026
Cold smoked salmon with citruces
Crispbread with shrimps from Greenland
Egg custard seasoned with kombu, grilled celeriac and winter truffle
Pan seared scallop with sunflower seed miso and mussel broth
additional portion to the menu +41€
Lobster with butternut squash and yuzu kosho
Poached zander with dark dill sauce and sunchoke
additional portion to the menu +39€
Grilled fallow deer with deer and mushroom ragu, Grand Veneur sauce and Lappish almond potato
Cloudberry with almond and vanilla
Assorted sweets
Menu: 109 € per guest
Drinks: 99 € per guest
Prestige Drinks: 149 € per guest
Non-Alcoholic drinks: 49 € per guest
* The drinks package for the menu includes Thoreau mineral water, champagne to start your dinner, wines to go with the menu and coffee with a digestif.
Wines are also available by the glass and by the bottle.
The non-alcoholic options are prepared in-house by our bartender.
As far as possible, we take all dietary restrictions and food allergies into consideration. Please inform us in advance to ensure that we are prepared in the best possible way.