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Your carbon dinner will either be a 3, 5 or a 8 course experience. You choose one dish from each serving.

Before all the experiences you will get some playful small tastes in form of snacks, which are based on ingredients we love.

We will assist in shaping your personal journey into our cooking philosophy. With each dish we offer a wine, hybrid or non-alcoholic pairing.

 

enjoy!

CARBON DINNER

prices 3 courses

5 COURSE CARBON DINNER  -  850

WINEPACKAGE - 595

HYBRID - 425

NON-ALCOHOLIC - 255  

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prices 5 courses

5 COURSE CARBON DINNER  -  1250

WINEPACKAGE - 995

HYBRID - 680

NON-ALCOHOLIC - 425  

Book>>

prices 8 courses

8 COURSE CARBON DINNER  -  1850

WINEPACKAGE -1495

HYBRID - 1020

NON-ALCOHOLIC - 680  

Book>>

RESERVE

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With the spring just arriving it brings the 25th menu here at Carbon. 
Techniques coming from all over the world highlighting Swedish ingredients, everything from nettles, Swedish ham to olive oil poached mackerel.
Watch the spring unravel here at Carbon.

25th MENU AT CARBON

Second Serving

ZUCCHINI

ZUCCHINI FLOWER STUFFED WITH CASHEW NUTS | TEMPURA | CURRY FOAM

zucchiniblommor fyllda med cashewnötter | tempura | curryskum

LANGOSTINE

SWEDISH LANGOSTINE CARPACCIO | SUMAC | RAMSON CAPERS | LEMON OLIVE OIL | EMULSION

carpaccio på svenska havskräftor | sumac | ramslökskapris | citron olivolja | majo

STEAK TARTARE

KNIFE CUT ANGUS BEEF | BONE MARROW | SILVER ONIONS | PICKLED MUSTARD SEEDS | WATERCRESS

råbiff | benmärg | silverlök | picklade senapsfrön | vattenkrasse

First Serving

SWEDISH TOMATOES

RAW TOMATOES | TOMATO SORBET, FOAM, CONSOMÉ | ONIONS AND BALSAMIC VINEGAR

svenska tomater | råa tomater | tomatsorbet, skum, consumé | lök och balsamvinäger

SCALLOP CEVICHE

RAW NORWEGIAN SCALLOPS | PONZU INFUSED CUCUMBER | AVOCADO | TIGER’S MILK | CORIANDER SHOOTS

ceviche på norska kammusslor | ponzuinfuserad gurka | avokado | tiger’s milk | korianderskott

JAMÓN IBERICO

BELLOTA PATA NEGRA HAM | BURRATA | MARCONA ALMONDS | NECTARINE

Bellota Pata Negra skinka | burrata | marconamandlar | nektarin

Third Serving

AUBERGINE TERRINE

BAKED AUBERGINE WITH WHITE MISO | YELLOW PEPPER RELISH | SMOKED PAPRIKA COULIS | FRISÉE SALAD

bakad aubergine med vit miso | gul paprikarelish | rökt paprika coulis | friséesallad

HAMACHI

YELLOWFIN TUNA CONFIT LOIN AND TARTARE | RICE NOODLES | FERMENTED MUSHROOM BROTH | WASABI | SHISO

konfiterad tonfisk, rygg och tartar | risnudlar | fermenterad svampbuljong | wasabi | shiso

CHICKEN

SWEDISH CHICKEN | CORN | BROCCOLI LEAVES | HAVGUS CHEESE

svensk kyckling | majs | broccoliblad | havgus

Fourth Serving

ASPARAGUS

GRILLED GREEN ASPARAGUS | GRAINS FROM LUNDEN’S GÅRD | ARUGULA SHOOTS

grillad grön sparris | spannmål från Lunden’s gård | rucculaskott

SEABASS

PANFRIED SEABASS FILET | ESCALIVADA | SAFRON BUTTER

stekt havsaborrefilé | escalivada | saffransmör

PICANHA

CHARCOAL GRILLED RUMP CAP | TALLOW CONFIT NEW POTATOES | BLACK GARLIC CHIMICHURRI

kolgrillad rumpstek | talgkonfiterad färskpotatis | svart vitlökchimichurri

Fifth Serving

SWEDISH STRAWBERRIES

MILLE FUILLE WITH TAHITI VANILLA CREAM | SWEDISH STRAWBERRIES MARINATED IN LEMON VERBENA

svenska jordgubbar | mille fuille med vanilj från tahiti | verbena marinerade jordgubbar

BABA AU CACHAÇA

SPONGE CAKE | AMBURANA-AGED CACHAÇA SYRUP | PEACH | SOFT SERVE ICE CREAM

sockerkaka | amburana lagrad cachaça | persika | mjukglass

CHEESECAKE

PISTACHIO BASQUE CHEESECAKE | WILD STRAWBERRIES ”SMULTRON”

pistage basquecheesecake | smultron

We couldn't be prouder of the amazing menus we have created in the past, and we owe it all to the incredible talent and hard work of our kitchen team. From the first bite to the last, our dishes are a testament to their creativity, expertise, and dedication. We salute our team for their unwavering commitment to excellence, and here are some of our favorites dishes.

FAVORITES FROM MENU 1 - 19

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