Á la carte – Weekdays from 16.00 & weekends from 12.00



Oysters (Fines de Claire)

Served with classic condiments 3 pi 175:- 6 pi 300:-



gratinated with garlic, chili, lemon and fresh herb served with cheese pie, grilled sour dough bread, blackened lemon and herb aioli


Wine recommendation: Chagnoleu Crémant de Bourgogne (France) 865:- / 175:-


Kalix Bleak Roe

served on butter-fried toast with smetana, red onion, chive, lemon and dill


Sturgeon Roe Osetra 28g

served with the above condiments


Wine recommendation: Chablis Premier Cru, Vaulignot (France) 950:- / 195:- gl



Handpeeled shrimp topped with bleak roe served on Danish rye bread with pickled red onion, crispy herb salad and dill vinaigrette


Wine recommendation: Chablis Vocoret & Fils (France) 795:- / 175:- gl


Main courses



White wine poached halibut served with artichoke and parsley root puree with apple, garlic and parsley, beurre blanc with trout roe and fresh herbs, baked celery, grilled carrot,
dill and cress salad with croutons and spicy chorizo


Wine recommendation: Chablis Premier Cru Les Vaillons, Vocoret & Fils 950:- / 195:- gl


Cod loin

Butter-fried cod loin served with crispy spring roll filled with soy fried vegetables, lobster, crayfish and crab, winter primeurs, browned seafood butter with dill and lemon
and asparagus potatoes with fresh herbs


Wine recommendation: Springfield wild yeast chardonnay (South Africa) 795:- / 175:- gl



Grilled Entrecôte (250g) served with crispy French fries tossed with aged cheddar cheese and parsley, herb butter with parmesan cheese, fresh herbs and chili, salad with mixed winter tomatoes, baked onion, avocado and mini pepper filled with cream cheese


Wine recommendation: Izadi Reserva, Rioja (Spain) 795:-/175:- gl


Rack of Veal

Panko-fried rack of veal served with potato terrine with parsley root and gruyère cheese, grilled mini carrot, buttered Brussels sprouts and chicken gravy with sage and lemon


Wine recommendation: Tenuta Perano, Chianti Classico (Italy) 795:- / 175 gl


Steak Rydberg

Served with diced fillet of beef, dijon mustard cream, sautéed onion, raw-fried diced potatoes and egg yolk


Wine recommendation: Sant Avasio Barbera D’Asti Superiore (Italy) 675:- / 165:- gl



Pommes Anna with spinach and garlic served with gremoulata baked portabello mushrooms, lemon- and honey baked cabbage, ragout with beluga lentils, borlotti beans and cherry tomatoes with herb salad and balsamico viarge


Wine recommendation: Kurtatsch, Pinot Grigio, Alto Adige (Italy) 595:- / 150:- gl


Fish au gratin

served with today´s fish catch, handpeeled shrimp, wine boiled mussels, gratinated duchesse potatoes, creamy white wine sauce, lemon and dill


Wine recommendation: Cono Sur, Viogner (Chile) 595:- / 150:- gl


Fish and Shellfish Soup

Served with today’s fish catch, handpeeled shrimp and cheese cream


Wine recommendation: Wohlmuth, Sauvignon Blanc (Austria) 675:-/165:- gl


Caesar Salad

Romaine lettuce tossed with our homemade Caesar dressing, Parmesan cheese and croutons

With herb fried farm chicken and bacon 295:-

With hand peeled shrimp 315:-

Wine recommendation: Pas du Moine, Chateau Gassier, Provence 675:- / 165:-


Hand Peeled Shrimp

Served on rye bread with dill mayonnaise, grated horseradish, egg and salad


Wine recommendation: Chablis Vocoret & Fils (France) 795:- / 175:- gl




Blueberry Cheesecake

served with vanilla and lemon ice cream with crême friche, blueberry coulis, mini meringues wth lime and fresh bluberries and blackberries


Wine recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl


Valhrona chocolate bavaroise

flavored with dark rhum and chocolate biscuit served with passion fruit sorbet, nut flarn, white chcolate and fresh passion fruit


Wine recommendation: Carmes De Rieussec, Sauternes (France) 120:-/5 cl


Crême Brulé

flavored with Tahiti vanilla served with vanilla boiled cherries, Silvia cake and cherry ice cream


Wine recommendation: Nederburg Noble Late Harvest (South Africa) 105:-/5 cl


Back to the menu Reservation

Opening hours:

Open from 11:30

Open from 12:00

Långedrag Värdshus

Talattagatan 24, 426 76 Västra Frölunda

Phone: 031-29 20 60