PREFERRED

Night-baked pork side from Hjo - 195 kr
Served with rich smoked apple cream, cucumber and apple and fennel salad

Crayfish soup from Vätternkräfta-195 kr
Served with sour shrimp tartar & Chawanmushi (Japanese omelet)

Öjebytoast - 195 kr
A classic with crayfish scramble, lemon and sourdough bread - topped with vendace roe

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HOT DISH

Swedish Fillet of Beef - 375 SEK
Served with rich pumpkin cream, butter-fried chanterelles from Tjällmoskogen, deep-fried Enoki mushrooms, kale and sauce Bordelaise

Klostrets klassiker- Fjällröding - 385 krThis year's anniversary dish - we celebrate 40 years of family hospitality and the char has been with us on all menus since 1985 in different variants
Served with fried potatoes, broad beans, classic brandade with smoked whitefish and tarragon veloté

Hjälmaregös - 365 kr

Served with stewed cabbage from Sunnegården, browned butter and boiled small potatoes

AlooTikki - 285 kr
Vegetarian fried potato patties served with hot lingonberry chutney, roasted pumpkin & yogurt emulsion

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DESSERT

Passion fruit posset- 155 kr

Served with raspberry cream, roasted chocolate and brownie

Vanilla pannacotta -155kr

Served with apple compote flavored with cinnamon, cloves, hazelnut crumble and almond cake

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Feel free to ask us about the origin of our raw materials. We're here to answer anything you're curious about!

WEEKEND

Experience our set menus with Tradition and Reinterpretation

In our kitchen, history and the present meet in a warm embrace. Inspired by the monastery's heritage and the Swedish pantry, we have created two three-course menus where each dish carries a story - about slow cooking from scratch, rich flavors and community around the table. 

Menu 1- Monday, Wednesday, Friday

Starter
Night-baked pork side
Served with a smoky apple cream, crispy cucumber and a fresh apple and fennel salad. A flavorful introduction where the tender meat meets acidity, sweetness and smokiness in a balanced harmony - like an autumn walk through the orchard.

Main course
Klostrets klassiker - Fjällröding
With deep-fried potatoes, string beans, roasted smoked whitefish and a velvety tarragon veloute. A dish that combines elegant cuisine with the rustic. Here, the pure flavors of the mountains are joined by the saltiness of the sea and the aroma of herbs - a tribute to Nordic cuisine.

Dessert
Passion fruit punch
Served with raspberry cream, roasted chocolate and brownie. A fresh and smooth finish where a lively acidity meets the sweetness of the berries and rich chocolate - a perfect sweet and sour finish before the evening is rounded off.

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Menu 2- Tuesday, Thursday. Saturday & Sunday

Starter
Crayfish soupwith Vättern crayfish
Served with shrimp tartare and Chawanmushi (Japanese omelette). A flavorful and creamy soup where the deep sweetness of the crayfish is joined by a fresh shrimp tartare. The Japanese omelette adds a soft texture and rounds off the dish with a light umamiton - a balanced start with both depth and freshness.

Main course
Swedish beef fillet
With pumpkin cream, butter-fried chanterelles from Tjällmoskogen, deep-fried enoki mushrooms, kale and sauce Bordelaise. Tender meat in the center, lifted by the flavors of autumn. The sweet pumpkin cream meets the forest chanterelles and crispy enoki mushrooms. The kale adds a light bitterness and the sauce - a classic Bordelaise - ties the dish together with its rich, wine-based character.

Dessert
Vanilla pannacotta
Served with apple compote flavored with cinnamon and cloves, hazelnut crumble and almond cookie. A smooth pannacotta with a distinct vanilla note, served with warm apple compote that carries the flavor of classic spices. The hazelnut crumble adds a crunchy element and the almond cake adds both sweetness and structure - an autumnal and tasty finish.