”Carpaccio” of dry aged sirloin, egg yolk, grated horse radish and white fish roe on toast 159:-
Goat’s cheese on toast with small salad of beets, beet root cream and honey vinaigrette 145:-
Tartare of salmon with trout roe, pickled kohlrabi, deep fried capers, herbs and lemon butter sauce 142:-


Proviant’s Steak Tartare with condiments and French fries 195:- / 265:-
Calf’s liver Anglais with bacon, capers, mustard cream and red wine sauce 235:-
Home-made black pudding with bacon, apple, red onion and lingon berries 160:-
Marinated salmon with creamed potatoes with dill, vinaigrette of apple & fennel, and mustard sauce 179:-


Fillet of pike pearch with dill flavoured new potatoes, small mushrooms, kidley beans and hollandaise sauce 280:-
Escalope of veal with primeurs, cream of celeriac, shiitake mushrooms, roasted hazel sauce and potato purée flavoured with tarragon 285:-
Risotto with asparagus and grated Swedish cheese 215:-
Quenelles of pike from Stockholm archipelago, loin of cod, fried pork belly, tomato, parsley mayonnaise, mussel sauce and boiled potatoes 310:-
Steak Minute with tomato salad, herb sauce and French fries 275:-

Desserts & Cheese

Chocolat fondant with cottage cheese sorbet, chocolate mousse and raspberries 110:-

Rhubarb gratin with lemon curd and meringe 120:-

Crème brûlée with today’s fresh flavour  115:-

A bit of Swedish cheese with marmelade and home made bread 85:


The menu is served Monday – Friday 11.00 – 22.00 and Saturday’s 18.00 – 22.00

Vegan options are available.
With reservation for any changes.
Evening menu is served Monday – Saturday 17.00 – 22.00.