Linnéa Art Restaurant

The restaurant is designed by Ulrica Hydman-Vallien and offers experiences for all the senses. We serve a generous breakfast and lunch buffet, and in the evening there is an à la carte menu that takes inspiration from the forest, lakes and meadows.

Table bookings

hovmastare@kostabodaarthotel.se

0478-348 40

Kosta Boda Art Hotel is a cashless facility.

Opening hours

Breakfast
Monday – Friday at 7.00 – 10.00
Saturday & Sunday at 7.30 – 10.30

Lunch
Monday – Friday at 11.30 – 14.30
Saturday & Sunday 12.00 – 15.00

ATTENTION! – Thursday, December 19, lunch closes at 2 p.m

Dinner
Monday – Thursday at 18.00 – 22.00
Friday & Saturday at 17.30 – 22.00
Sunday at 18.00 – 22.00

NOTE – during Christmas Eve and New Year’s Eve, Linnéa Art Restaurant and Glasbaren are subscribed to hotel guests and table reservations are available from 5:00 PM.

Breakfast

The best way to start your day

We offer a wide variety of coldcuts: salami, ham, paté, a selection of cheese, greens and fruit. Pickled herring, freshly baked bread, boiled eggs, bacon and scrambled eggs is also available. For your yoghurt and sour milk there is an assortment cereal, nuts, raisins and dried fruit to choose from. Refreshing juice, fresh coffee or tea from our samovar.

Let the day begin!

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Breakfast is served:

Monday – Friday 7.00-10.00 am
Saturday – Sunday 7.30-10.30 am

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Price

165 SEK/person (breakfast included for hotel guests)

85 SEK Children (4-12 years old)

Breakfast - À la carte menu

Champagne breakfast with a´la carte. See the menu.

Lunch

Price & Time

Price
Monday – Friday – 225 kr
Saturday & Sunday – 275 kr

Lunch
Monday – Friday at 11.30 – 14.30
Saturday & Sunday at 12.00 – 15.00

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Reservations

Telephone: +46 478 348 40
Email: hovmastare@kostabodaarthotel.se

Dinner À la carte

Starters

Blackened salmon fillet – 225:-
Served with horseradish emulsion, soy sauce tapioca and crisp bread with sea salt from Kosta Bakery

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Baked polenta – 225:-
with västerbottenost, served with chanterells, spinach, macademia nuts and crown dill emulsion

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Blackcurrant Glazed wild boar rib – 195:-
Served with pointed cabbage salad and red wine sauce

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Swedish white fish roe from Bottenviken – 295 SEK
Served with brioche bread, chives, creme fraiche, red onion and lemon

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Main Courses

Veal roast beef marinated in thyme – 415:-
served with a sauce of green pepper and cognac, spinach, red wine cooked root vegetables and crispy potato terrine

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Seared fillet of char – 395:-
served with browned butter hollandaise, beets, fish crackle and salmon roe

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Deep-fried risotto balls – 340:-
with parmesan and lemon, served with baked pointed cabbage, truffle emulsion and pine nuts

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Swedish entrecote 445:-
with french fries and roasted vegetables and sauce tray with red wine sauce, béarnaise and smoked chili aioli

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Dessert

White chocolate mousse – 145 SEK
in the shape of Bertil Vallien’s famous artwork ”Brains” flavored with Kosta Old Tom gin served with brownie, lemonsauce , orange curd and fresh berries

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Pear tarte tatin – 150 SEK
served with a calvados flavoured icecream and a passionfruit coulis

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Our selection of cheese from Kosta Delikatess
served with crisp bread from Kosta Bakery and marmelade – 165 SEK

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Creme Bruleé – 135 SEK

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Made in house chocolate pralines – 45 SEK

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Kids menu

Fish
With dill tossed potatoes, browned butter and vegetables – 140 SEK

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Pasta Bolognese
A well known classic. – 125 SEK

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Pancakes
Pancakes with jam and whipped cream. – 95 SEK

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Kids hamburger
Served with french fries and ketchup – 155 SEK

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Ice cream
Ice cream for children. – 45 SEK

Vegan food is always available in our kitchen, Please ask the chef

Dinner menu for hotel guests

If you booked one of our hotel deals then this is the dinner that is included. Drinks and Wine is ordered separately.
We offer a vegetarian dinner as an alternative.

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Three course supper

– for guests with dinner included in their stay.

Starter

Blackened salmon fillet
served with horseradish emulsion, soy sauce tapioca and crisp bread with sea salt from Kosta Bakery

Main course

Veal roast beef marinated in thyme
served with a sauce of green pepper and cognac, spinach, red wine cooked root vegetables and crispy potato terrine

Dessert

White chocolate mousse
in the shape of Bertil Vallien’s ”Brains” flavored with Kosta Old Tom gin served with brownie, lemonsauce, orange curd & fresh berries