Två män och två kvinnor som äter och skålar på Titus veranda

THREE COURSE DINNER

Welcome to a taste sensation for all senses. Since 1915, Restaurang Tylöhus has created golden moments during visits to Tylösand. Today, it’s an updated classic where innovations and traditions meet in harmony on your plate. The result is culinary impressions that stays in your memory and becomes timeless. Just like the photo art you can enjoy on the walls.

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MONDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Seared red prawns with garlic and chili emulsion, charred lemon and fried asparagus
Spicy roast beef with confit egg yolk, horseradish mustard, fried capers, dill pickles and root vegetable chips

MAIN COURSE

Fried salted cod loin with white wine sauce, trout roe, charred gem lettuce, roasted beets, truffle mashed potatoes and crispy breadcrumbs
Sichuan pepper-seared beef tenderloin with port wine sauce, crispy smoked pork belly, charred pickled onions, mushrooms, Brussels sprouts, roasted parsley root and mashed potatoes with browned butter
Creamy pappardelle pasta with burrata, roasted tomato ragout, fresh truffle and grated pecorino. Served with a salad of bean sprouts, cabbage, tangy silver onions, roasted tomatoes, salted pumpkin seeds and fried onion croquette

DESSERT

Cherry pie with candied pistachio ice cream, vanilla cream and oat crumble
Matcha panna cotta with yuzu sorbet, roasted white chocolate and freeze-dried blueberries

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MONDAY MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Butter-fried scallops with pickled radish and apple, tapioca chips, lemon caviar and crispy chili oil
Potato blini with seared veal tartare, truffle, sour truffle cream and confit egg yolk

MAIN COURSE

Seared Arctic char fillet with trout roe hollandaise, green asparagus, charred gem lettuce, citrus pearls and butter-fried potatoes
Fried chicken breast gremolata with wild garlic emulsion, port wine sauce, broccoli asparagus, salt-baked conchita tomato and potato gratin
Pasta ragu in tomato sauce with soy mince, fresh herbs, parmesan, mushrooms and truffle cream

DESSERT

Strawberry and basil sorbet with brownie croutons, pistachio crunch and white chocolate pesto
Raspberry mousse with salted licorice ganache, raspberry coulis and licorice macaron

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En manlig kock i ett restaurangkök iklädd kockmössa

TUESDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Charred salmon fillet with smoked dill hollandaise, trout roe, citrus salsa and edamame beans
Foie gras praline dipped in dark chocolate, dried fruit marmalade flavored with Marsala, butter-fried rye bread and roasted hazelnuts

MAIN COURSE

Seared Arctic char with browned soy butter sauce, yuzu-pickled cucumber, chili-fried cabbage, spring onions, carrots, grilled lime, smashed sesame potatoes and crispy wonton chips
Fried chicken breast fillet from Knäred with orange sauce, roasted Jerusalem artichoke, fried turnips, celeriac, black cabbage, fried onions and potato and leek terrine
Redefine plant-based steak with red wine sauce, yuzu-pickled cucumber, chili-fried cabbage, spring onions, carrots, grilled lime, smashed sesame potatoes and crispy wonton chips

DESSERT

Caramelized milk chocolate mousse with almond brittle and port wine-poached plum compote
Walnut ice cream with caramel sauce, carrot cake, tangy citrus cream cheese and walnut crumble

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tuesday MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Butter-baked white asparagus and fried green asparagus served with vendace roe, egg yolk cream, root vegetable chips, pickled red onion and serrano crumble
Caramelized pork belly with jalapeño mayonnaise, red cabbage crudité with sesame, peanuts and scallions

MAIN COURSE

Seared cod loin with white wine sauce, crispy seafood croquette, parsnip purée, confit egg yolk, pickled cucumber, lemon-baked fennel and dill-tossed potatoes
Fried flank steak with sage emulsion, chorizo, charred kohlrabi, butter-fried sugar snap peas and radishes, and potato cake with roasted garlic and pecorino
Truffle risotto with red wine, parmesan, grilled portobello, black cabbage, baked pointed cabbage, and croquette with cream cheese and herbs

DESSERT

Lime pavlova with coconut sorbet, toasted coconut and mango compote
Chocolate fondant with vanilla ice cream, raspberry compote and candied hazelnuts

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Kompisar har middag i Restaurang Tylöhus.

WEDNESDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Tylösand Skagen with bleak roe, butter-fried brioche, sweet and tangy red onion, fennel crudité and dill oil
Honey-roasted beets with charred chèvre, beetroot purée, fresh figs, sugar-salted walnuts and balsamic-dressed mache salad

MAIN COURSE

Fried ling cod with dill velouté, butter-fried scallop, asparagus, romanesco, spinach and potato mash with Gruyère
Herb-seared flank steak with truffle béarnaise, crispy oxtail rillette ball, broccolini, baby carrots, roasted shallot jus and fried potato cake
Truffle ravioli with buttered mushroom broth, Parmesan, garlic and chili-fried mushrooms, fried beetroot and oyster mushrooms. Served with a salad of bean sprouts, cabbage, tangy silver onions, roasted tomatoes, salted pumpkin seeds and herb-marinated halloumi

DESSERT

Tartlet filled with dark chocolate, hazelnuts and caramel cream, sea buckthorn curd, sugared hazelnuts and Italian meringue
Milk chocolate ice cream flavored with Ron Zacapa 23-year-old rum, coconut cake, chocolate soil and mango and passion fruit compote

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WEDNESDAY MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Seared red prawns with charred coal hollandaise, Granny Smith relish, sour apple purée, chorizo crumble and fried brioche
Jambon de Savoie on fried sourdough bruschetta with burnt chèvre, figs, honey and roasted walnuts

MAIN COURSE

Seared pollock loin with browned butter, horseradish creamed potatoes, crispy monkfish skin, baked parsley root, and crudité of fennel, radish and asparagus
Fried beef fillet with choron sauce, crispy ball of Västerbotten cheese and bacon, wild garlic sautéed carrots, wax beans and spring onions served with confit potatoes with garlic and chili
Butter-poached ravioli with pesto, tomato, basil, spinach, parmesan and salt-roasted pine nuts

DESSERT

Elderflower curd tartlet with burnt meringue, strawberry coulis and fresh strawberries
White chocolate panna cotta with lychee sorbet, rhubarb compote and toasted white chocolate

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Två manliga kockar som pratar med varandra över en spis i ett r

THURSDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Seared red prawns with garlic and chili emulsion, charred lemon and fried asparagus
Spicy roast beef with confit egg yolk, horseradish mustard, fried capers, dill pickles and root vegetable chips

MAIN COURSE

Fried salted cod loin with white wine sauce, trout roe, charred gem lettuce, roasted beets, truffle mashed potatoes and crispy breadcrumbs
Sichuan pepper-seared beef tenderloin with port wine sauce, crispy smoked pork belly, charred pickled onions, mushrooms, Brussels sprouts, roasted parsley root and mashed potatoes with browned butter
Creamy pappardelle pasta with burrata, roasted tomato ragout, fresh truffle and grated pecorino. Served with a salad of bean sprouts, cabbage, tangy silver onions, roasted tomatoes, salted pumpkin seeds and fried onion croquette

DESSERT

Cherry pie with candied pistachio ice cream, vanilla cream and oat crumble
Matcha panna cotta with yuzu sorbet, roasted white chocolate and freeze-dried blueberries

Show less

THURSDAY MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Butter-fried scallops with pickled radish and apple, tapioca chips, lemon caviar and crispy chili oil
Potato blini with seared veal tartare, truffle, sour truffle cream and confit egg yolk

MAIN COURSE

Seared Arctic char fillet with trout roe hollandaise, green asparagus, charred gem lettuce, citrus pearls and butter-fried potatoes
Fried chicken breast gremolata with wild garlic emulsion, port wine sauce, broccoli asparagus, salt-baked conchita tomato and potato gratin
Pasta ragu in tomato sauce with soy mince, fresh herbs, parmesan, mushrooms and truffle cream

DESSERT

Strawberry and basil sorbet with brownie croutons, pistachio crunch and white chocolate pesto
Raspberry mousse with salted licorice ganache, raspberry coulis and licorice macaron

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Närbild på en kniv och hackade örter på en skärbräda i trä

FRIDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Charred salmon fillet with smoked dill hollandaise, trout roe, citrus salsa and edamame beans
Foie gras praline dipped in dark chocolate, dried fruit marmalade flavored with Marsala, butter-fried rye bread and roasted hazelnuts

MAIN COURSE

Seared Arctic char with browned soy butter sauce, yuzu-pickled cucumber, chili-fried cabbage, spring onions, carrots, grilled lime, smashed sesame potatoes and crispy wonton chips
Fried chicken breast fillet from Knäred with orange sauce, roasted Jerusalem artichoke, fried turnips, celeriac, black cabbage, fried onions and potato and leek terrine
Redefine plant-based steak with red wine sauce, yuzu-pickled cucumber, chili-fried cabbage, spring onions, carrots, grilled lime, smashed sesame potatoes and crispy wonton chips

DESSERT

Caramelized milk chocolate mousse with almond brittle and port wine-poached plum compote
Walnut ice cream with caramel sauce, carrot cake, tangy citrus cream cheese and walnut crumble

Show less

FRIDAY MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Butter-baked white asparagus and fried green asparagus served with vendace roe, egg yolk cream, root vegetable chips, pickled red onion and serrano crumble
Caramelized pork belly with jalapeño mayonnaise, red cabbage crudité with sesame, peanuts and scallions

MAIN COURSE

Seared cod loin with white wine sauce, crispy seafood croquette, parsnip purée, confit egg yolk, pickled cucumber, lemon-baked fennel and dill-tossed potatoes
Fried flank steak with sage emulsion, chorizo, charred kohlrabi, butter-fried sugar snap peas and radishes, and potato cake with roasted garlic and pecorino
Truffle risotto with red wine, parmesan, grilled portobello, black cabbage, baked pointed cabbage, and croquette with cream cheese and herbs

DESSERT

Lime pavlova with coconut sorbet, toasted coconut and mango compote
Chocolate fondant with vanilla ice cream, raspberry compote and candied hazelnuts

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Ett äldre par som håller hand över ett restaurangbord

SATURDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Tylösand Skagen with bleak roe, butter-fried brioche, sweet and tangy red onion, fennel crudité and dill oil
Honey-roasted beets with charred chèvre, beetroot purée, fresh figs, sugar-salted walnuts and balsamic-dressed mache salad

MAIN COURSE

Fried ling cod with dill velouté, butter-fried scallop, asparagus, romanesco, spinach and potato mash with Gruyère
Herb-seared flank steak with truffle béarnaise, crispy oxtail rillette ball, broccolini, baby carrots, roasted shallot jus and fried potato cake
Truffle ravioli with buttered mushroom broth, Parmesan, garlic and chili-fried mushrooms, fried beetroot and oyster mushrooms. Served with a salad of bean sprouts, cabbage, tangy silver onions, roasted tomatoes, salted pumpkin seeds and herb-marinated halloumi

DESSERT

Tartlet filled with dark chocolate, hazelnuts and caramel cream, sea buckthorn curd, sugared hazelnuts and Italian meringue
Milk chocolate ice cream flavored with Ron Zacapa 23-year-old rum, coconut cake, chocolate soil and mango and passion fruit compote

Show less

Saturday MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Seared red prawns with charred coal hollandaise, Granny Smith relish, sour apple purée, chorizo crumble and fried brioche
Jambon de Savoie on fried sourdough bruschetta with burnt chèvre, figs, honey and roasted walnuts

MAIN COURSE

Seared pollock loin with browned butter, horseradish creamed potatoes, crispy monkfish skin, baked parsley root, and crudité of fennel, radish and asparagus
Fried beef fillet with choron sauce, crispy ball of Västerbotten cheese and bacon, wild garlic sautéed carrots, wax beans and spring onions served with confit potatoes with garlic and chili
Butter-poached ravioli with pesto, tomato, basil, spinach, parmesan and salt-roasted pine nuts

DESSERT

Elderflower curd tartlet with burnt meringue, strawberry coulis and fresh strawberries
White chocolate panna cotta with lychee sorbet, rhubarb compote and toasted white chocolate

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SUNDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from January 27 - April 27 2025.

STARTER

Charred tuna and avocado tartare with pineapple salsa, chili drops and crispy gyoza chips
Pata negra on fried focaccia with pickled tomatoes, truffle cream, shaved Gammal Knas cheese and olive oil

MAIN COURSE

Seared veal noisette with “Cordon Bleu” croquette, roasted garlic jus, fried asparagus, semi-baked tomatoes, gremolata butter and château potatoes
Fried salmon loin with wine-steamed blue mussels “moules frites”, aioli, butter-fried French peas, French fries and stone-baked sourdough bread
Roasted pumpkin “Tom Kha Gai” with water chestnuts, cauliflower, red lentils, sesame and basmati rice. Served with a salad of bean sprouts, cabbage, tangy silver onions, roasted tomatoes, salted pumpkin seeds and net spring rolls

DESSERT

Classic crème brûlée with fresh berries
Chocolate pâté with raspberry sorbet, raspberry meringue and roasted hazelnuts

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Sunday MENU from APRIL 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

STARTER

Tylösand Skagen mix with vendace roe, stone-baked sourdough bread, sweet and sour red onion, fennel crudité and dill oil
Double-marinated beef fillet with shallot mayonnaise, charred onion and Västerbotten cheese crisp

MAIN COURSE

Warm-smoked rainbow trout with seafood hollandaise, trout roe, butter-fried white asparagus, spinach and potato mash with lemon and dill
Pepper-fried veal loin with garlic butter, red wine sauce, charred glazed vegetables, dirty fries and parmesan aioli
Spicy falafel with raita, charred glazed vegetables, and bulgur with mint, feta cheese, spinach and pomegranate

DESSERT

Baumkuchen with apple compote, cognac raisins, and candied almonds
Blue cheese-baked pears with rosemary honey, salt-roasted walnuts and ice cream with crushed vanilla cake

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