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
E-mail: hovmastare@kostabodaarthotel.se (Monday to Friday until 4 pm).
Kosta Boda Art Hotel is cashless.
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 during the Christmas holiday
December 24 – 26 07.30-10.30
December 27 – 30 07.00-10.30
December 31 07.30-10.30
January 1 8.00 – 15.00 (at 7.00 there is coffee & cake in the lounge)
January 2 – 5 07.00-10.00
January 6 07.00-10.00
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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)
Lunch
Lunch is served
Monday to Friday 11.30 am – 2.30 pm
Saturday & Sunday 12 am – 3 pm
For this weeks menu, see our Swedish webpage
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Price
Monday – Friday – 225 SEK (children 113 SEK)
Saturdays & Sundays – 275 SEK
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Reservations
Telephone: +46 478 348 40
Email: hovmastare@kostabodaarthotel.se
Dinner À la carte
Starters
White asparagus
Served with sausage meat crumble, whitefisch roe, hollandaise sauce and fried nettles – 195 SEK
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Smoked fillet of deer
Served with a cream of Jerusalem artichoke, pickled morel, en emolusion of black garlic and lemon, suor apple and roasted hazelnuts – 215 SEK
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Salmon cured in Kosta Gina
Served with trout roe, crisp of rye bread, mustard cream and a crudité of radish and beetroot – 185 SEK
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Main Courses
Fillet steak
served with a parsnip purée, hasselbacks potatoes with wildgarlic, spring vegetables along with a greenpepper jus – 395 SEK
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Poached cod
Served with a potato purée flavored with horseradish, variation of cauliflower, smoked whitefisch roe and a mussel foam – 375 SEK
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Quinoa
Served a sweet potato crème, foam of Jerusalem artichoke, roasted hazelnuts along with a black garlic and lemon emulsion – 315 SEK
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Dessert
Vanilla panna cotta
in the form of Kosta’s world-renowned artist Bertil Vallien’s famous glass head “Brains” served with a blackcurrant sauce – 139 SEK
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Chocolate fondant
Served with sea buckthorn ice cream and berries – 145 SEK
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Cheeses
Crispbread and marmalade– 165 SEK
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Creme Bruleé – 135 SEK
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Truffles
Dark chocolate truffle falvoured with Southern Comfort and raspberry as well as a roasted white chocolate truffel – 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
White asparagus
Served with sausage meat crumble, whitefish roe, hollandaise sauce and fried nettles
Main course
Fillet steak
Served with a parsnip purée, hasselbacks potatoes with wildgarlic, spring vegetables along with a greenpepper jus
Dessert
Vanilla panna cotta
in the form of Kosta’s world-renowned artist Bertil Vallien’s famous glass head “Brains” served with a blackcurrant sauce
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.
