LUNCH MENU AT RESTAURANg TYLÖHUS

Welcome to Hotel Tylösand’s largest and most time-honoured restaurant, open all year. Here our innovative food-creator Henrik Andersson offers an international menu with its own twist, and carefully chosen ingredients from land and sea.

With the Kattegat sea and the Tylösand beach as a constant majestic panorama, we dare to promise you the best possible atmosphere for an inspiring food experience on the Swedish west coast.

Our lunch is served every day at 12-1.30 PM. Except during our summer period.

BOOK A TABLE

Booka a table by pressing the button or call + 46 35-333 05

book table

MENU

We serve our lunch buffet in Restaurang Tylöhus every day according to the menu below. The menu is valid from September 16 2024-January 19 2025.

MONDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Vegetarian dumplings with wasabi and yuzu dip
• Kimchi-baked pointed cabbage with roasted sesame seeds
• Soy-poached haddock with red curry velouté and coriander-dressed silver onion and yellow beet crudité
• Pan fried pork loin with tangy plum sauce, teriyaki-glazed green beans and cashew nuts
• Roasted cherry potatoes with chili, lime and garlic
• Pastry chef’s lunch cake or dessert of the day

TUESDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Chanterelle pie with Västerbotten cheese and caramelized onions
• Butter-fried cauliflower with pickled golden raisins and salt-roasted pumpkin seeds
• Creamy fish and seafood stew in Sandefjord sauce with shrimp and mushrooms
• Veal meatballs with cream sauce, lingonberries and pressed cucumber
• Mashed potatoes with browned butter
• Pastry chef’s lunch cake or dessert of the day

WEDNESDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy sweet potato balls with avocado aioli
• Vegetarian paella with saffron, tomato, garlic and mushrooms
• Butter-fried chicken drumstick fillet with ratatouille and gremolata mayonnaise
• Baked ling with roasted pepper cream and fried zucchini with chili
• Roasted root vegetables in rocket pesto and olive tapenade
• Pastry chef’s lunch cake or dessert of the day

THURSDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Vegetarian dumplings with wasabi and yuzu dip
• Kimchi-baked pointed cabbage with roasted sesame seeds
• Soy-poached haddock with red curry velouté and coriander-dressed silver onion and yellow beet crudité
• Pan fried pork loin with tangy plum sauce, teriyaki-glazed green beans and cashew nuts
• Roasted cherry potatoes with chili, lime and garlic
• Pastry chef’s lunch cake or dessert of the day

FRIDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Chanterelle pie with Västerbotten cheese and caramelized onions
• Butter-fried cauliflower with pickled golden raisins and salt-roasted pumpkin seeds
• Creamy fish and seafood stew in Sandefjord sauce with shrimp and mushrooms
• Veal meatballs with cream sauce, lingonberries and pressed cucumber
• Mashed potatoes with browned butter
• Pastry chef’s lunch cake or dessert of the day

SATURDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Herring and salmon buffet: Mustard herring, onion herring, gourmet herring, potatoes, cured salmon and mustard sauce
• Pan-fried broccoli with béarnaise sauce
• Roasted red beets with salty sunflower seeds and grated cheddar cheese
• Creamy fish and seafood stew in Sandefjord sauce with shrimp and mushrooms
• Roasted rooster breast with port wine sauce, butter-fried wild mushrooms and pearl onions
• Beef slider with truffle mayonnaise, pickled silver onions and pickled cucumbers
• Potato and Jerusalem artichoke gratin
• Pastry chef’s lunch cake or dessert of the day

SUNDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy sweet potato balls with avocado aioli
• Vegetarian paella with saffron, tomato, garlic and mushrooms
• Butter-fried chicken drumstick fillet with ratatouille and gremolata mayonnaise
• Baked ling with roasted pepper cream and fried zucchini with chili
• Roasted root vegetables in rocket pesto and olive tapenade
• Pastry chef’s lunch cake or dessert of the day