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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
prices 5 courses
prices 8 courses
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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