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
Eric Johansson, Restaurant Manager
eric.johansson@kostabodaarthotel.se
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
Dinner
Monday – Thursday at 18.00 – 22.00
Friday & Saturday at 17.30 – 22.00
Sunday at 18.00 – 22.00
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
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 wild garlic emulsion, soy sauce tapioca and crisp bread with sea salt from Kosta Bakery
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Variation of white asparagus – 235:-
Served with foam from nettle leafs, vendace roe from the Gulf of Bothnia and crispy isterband and horseradish
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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 and pine nuts and wild onion emulsion
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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
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 – 145 SEK
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Deep-fried camembert cheese – 150:-
served with cloudberry sauce and vanilla ice cream
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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 wild garlic 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
Vegetarian three course supper
Starter
Variation of white asparagus
served with foam from nettle leafs, vendace roe from the Gulf of Bothnia and crispy isterband and horseradish
Main course
Deep-fried risotto balls
with parmesan and lemon, served with baked pointed cabbage and pine nuts and wild onion emulsion
Dessert
Deep-fried camembert cheese
served with cloudberry sauce and vanilla ice cream
Kids menu – choose your favourite
Fish
with dill tossed potatoes, browned butter and vegetables
Pasta Bolognese
A well known classic
Pancakes
Served with jam and whipped cream
Burger
Served with french fries & ketchup
Ice cream
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Vegan food is always available in our kitchen, please ask the chef.
Contact us to make a reservation.
