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.

Show less

En manlig kock i ett restaurangkök iklädd kockmössa

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 September 16 2024-January 26 2025.

STARTER

Cured and smoked Arctic char with dill mayonnaise, bleak roe, pickled onions and brown butter rye pie
Carpaccio of beef sirloin with rocket aioli, dressed gem lettuce, salt-roasted pine nuts, fried capers and shaved parmesan

MAIN COURSE

Seared pollock with red wine butter sauce, fried funnel chanterelles and onions, pickled beets, Jerusalem artichoke chips and potato purée with brown butter
Roast venison topside with marsala wine sauce, creamy root vegetable gratin, brussel sprouts, smoked shallots, red onion and cranberry marmalade
Deep-fried feta cheese with butter-fried gnocchi in roasted tomato sauce, smoked shallots, cream cheese with truffle, shaved parmesan and gratinated plum tomatoes with garlic

DESSERT

Pears poached in port wine with cinnamon, chocolate ganache, roasted cacao beans, raisin reduction and tonka bean ice cream
Pecan brownie with cherry compote, cherry sorbet and cookie crunch

Show less

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 September 16 2024-January 26 2025.

STARTER

Tuna marinated in soy, gochujang mayonnaise, fried wonton, crushed wasabi peas, yuzu cucumber pickles with chili, gari and sesame
Fried sweet potato croquets with spicy pumpkin cream, caramelized pumpkin seeds, sweet pickled silverskin onions, black cale and Gruyère cheese

MAIN COURSE

Seared cod with fried scallop, trout roe, fried truffle potatoes and stewed cabbage with sour cream and lemon
Fried chicken breast from Knäred with lemon jus, pickled turnips and potato stomp with parsley, spinach and mature Swedish prästost cheese
Saffron risotto with citrus-roasted fennel, fried red onion croquette, baby carrots, roasted macadamia nuts, parsley and crispy onions

DESSERT

Apple pie with vanilla ice cream, salted caramel sauce, fresh raspberries and almond crumble
Lemon yoghurt mousse with passion fruit curd, white chocolate oatmeal crunch and fresh strawberries

Show less

Två leende kockar i ett restaurangkök iklädda kockmössor

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

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 September 16 2024-January 26 2025.

STARTER

Tylösand’s Toast Skagen with bleak roe, butter-fried sourdough bread, sweet and sour kale and cress
Blackened beef tenderloin with kimchi, cured egg yolk, caramelized shallot mayonnaise and pickled black radish

MAIN COURSE

Seared spiced salmon with Sandefjord sauce, lumpfish roe, fried potato cake with dill, fennel crudités with sugar snap peas, radishes, shaved carrots and butter-fried broccolini
Pepper flank steak with Café de Paris emulsion, crispy cheddar croquette, Conchita cherry tomatoes roasted in olive oil, wax beans and haricots verts with garlic
Forest mushroom goulash with parmesan polenta, crispy kale and roasted crushed brazil nuts

DESSERT

Chocolate pannacotta with coconut crumbles, mango compote and candied hazelnuts
Brown butter caramel cake with cinnamon crunch, apple cider sorbet and Italian merengue

Show less

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 September 16 2024-January 26 2025.

STARTER

Cured and smoked Arctic char with dill mayonnaise, bleak roe, pickled onions and brown butter rye pie
Carpaccio of beef sirloin with rocket aioli, dressed gem lettuce, salt-roasted pine nuts, fried capers and shaved parmesan

MAIN COURSE

Seared pollock with red wine butter sauce, fried funnel chanterelles and onions, pickled beets, Jerusalem artichoke chips and potato purée with brown butter
Roast venison topside with marsala wine sauce, creamy root vegetable gratin, brussel sprouts, smoked shallots, red onion and cranberry marmalade
Deep-fried feta cheese with butter-fried gnocchi in roasted tomato sauce, smoked shallots, cream cheese with truffle, shaved parmesan and gratinated plum tomatoes with garlic

DESSERT

Pears poached in port wine with cinnamon, chocolate ganache, roasted cacao beans, raisin reduction and tonka bean ice cream
Pecan brownie with cherry compote, cherry sorbet and cookie crunch

Show less

Kock som skär bröd i ett restaurangkök på Hotel Tylösand

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 September 16 2024-January 26 2025.

STARTER

Tuna marinated in soy, gochujang mayonnaise, fried wonton, crushed wasabi peas, yuzu cucumber pickles with chili, gari and sesame
Fried sweet potato croquets with spicy pumpkin cream, caramelized pumpkin seeds, sweet pickled silverskin onions, black cale and Gruyère cheese

MAIN COURSE

Seared cod with fried scallop, trout roe, fried truffle potatoes and stewed cabbage with sour cream and lemon
Fried chicken breast from Knäred with lemon jus, pickled turnips and potato stomp with parsley, spinach and mature Swedish prästost cheese
Saffron risotto with citrus-roasted fennel, fried red onion croquette, baby carrots, roasted macadamia nuts, parsley and crispy onions

DESSERT

Apple pie with vanilla ice cream, salted caramel sauce, fresh raspberries and almond crumble
Lemon yoghurt mousse with passion fruit curd, white chocolate oatmeal crunch and fresh strawberries

Show less

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 September 16 2024-January 26 2025.

STARTER

Tylösand’s Toast Skagen with bleak roe, butter-fried sourdough bread, sweet and sour kale and cress
Blackened beef tenderloin with kimchi, cured egg yolk, caramelized shallot mayonnaise and pickled black radish

MAIN COURSE

Seared spiced salmon with Sandefjord sauce, lumpfish roe, fried potato cake with dill, fennel crudités with sugar snap peas, radishes, shaved carrots and butter-fried broccolini
Pepper flank steak with Café de Paris emulsion, crispy cheddar croquette, Conchita cherry tomatoes roasted in olive oil, wax beans and haricots verts with garlic
Forest mushroom goulash with parmesan polenta, crispy kale and roasted crushed brazil nuts

DESSERT

Chocolate pannacotta with coconut crumbles, mango compote and candied hazelnuts
Brown butter caramel cake with cinnamon crunch, apple cider sorbet and Italian merengue

Show less

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

En manlig kock som skär mat i ett restaurang kök på Hotel Tylös

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 September 16 2024-January 26 2025.

STARTER

Blackened cured venison topside with duxelles, celeriac purée, baked celeriac and fried salted capers
Bruschetta with butter-fried chanterelles, burrata, tomato and chili marmalade, nduja emulsion and shaved parmesan

MAIN COURSE

Classic bouillabaisse with cod, salmon, blue mussels, saffron aioli, prawns and seared scallop
Roast veal in port wine sauce with pork belly, mushrooms, roasted parsley root and truffle potato purée with slow roasted onions
Forest mushroom cannelloni with butter-fried Swedish root vegetables, kale, pickled silverskin onions, manchego cheese cream and salt-roasted Conchita cherry tomatoes

DESSERT

Classic crème brûlée with fresh berries
Chef’s selection of unique cheeses with marmalade

Show less

NEW MONDAY MENU 27/1

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

NEW TUESDAY MENU 27/1

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

NEW WEDNESDAY MENU 27/1

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

Kompisar har middag i Restaurang Tylöhus.

NEW THURSDAY MENU 27/1

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

NEW FRIDAY MENU 27/1

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

NEW SATURDAY MENU 27/1

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

NEW SUNDAY MENU 27/1

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

Show less