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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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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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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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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

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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

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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

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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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