Snart säsongspremiär på Axmar brygga och årets vårmeny

Today we present a guest article by Axmar Brygga

Spring is approaching with steps so light as to be barely noticeable, but for connoisseurs and food enthusiasts the transformation is clearer than ever. We at Axmar Brygga open our doors for the season on Maundy Thursday 28 March and traditionally attract guests from near and far with new taste experiences and classic favourites.

The new additions to this year's spring menu include delicacies such as roe on a bed of whipped smetana, together with red onion, lemon and root vegetable chips, as well as a real silt plate and Bryggan's specially composed plucked plate with a trio of charcuterie, cheeses, marmalade, biscuits and marinated olives.

Main courses include Moule Marinière, a fragrant symphony of mussels cooked in white wine, accompanied by aioli, levain bread and parsley.

"For our vegetarian guests we proudly present our grilled tempeh, a traditional Indonesian dish made from boiled soya beans, served with red wine sauce, root vegetables, roasted seeds and crispy fried potato pieces", says restaurant manager Johan Nellfors.

The dessert range now includes the sensational Key Lime Pie, a flavour explosion of lime cream, digestive crumbs and cream. A perfect ending to a gastronomic experience.

The classics are still on the menu

"Our loyal regulars shouldn't worry either as our most appreciated classics are here to stay", says Johan. Enjoy Axmarröra, our own unique seafood stir-fry, complete with spiced crayfish tails, fresh salad and an invigorating lemon dressing, all served with grilled garlic bread. Or seduce your taste buds with our Skipper's Dinner main course. A sumptuous plate of salmon, sole, cod, roasted peppers, mushrooms, seafood sauce and lobster glaze, accompanied by pressed potatoes.

Finally, guests can continue to treat themselves to a final indulgence in the form of the house ice cream with warm cloudberries. Perhaps Norrland's most popular dessert. A heavenly combination of vanilla ice cream, homemade flarn and whipped cream that rounds off the meal in the best possible way.

In addition to the new spring menu, a special three-course menu is offered as well as special themed menus on certain weekends including Easter.

See this year's spring menu here