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

The menu is valid from April 28 – June 27 and August 4 – September 14 2025.

MONDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy bites with horseradish and cucumber dip
• Poached haddock with white wine sauce, hand-peeled shrimp, dill and pickled vegetables
• Veal meatballs with cream sauce, lingonberries and pressed cucumber
• Mashed potatoes with browned butter
• 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
• Pie with sun-dried tomatoes, olives and feta cheese
• Spicy fish and seafood stew “bouillabaisse”
• Herb-baked rapeseed pork loin with roasted garlic jus and haricots verts
• Wild garlic tortellini with ricotta, spinach and baked tomatoes
• Patatas bravas with aioli
• 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 dumpling filled with vegetables and gari dip
• Yuzu and soy-baked salmon fillet with Swedish sugar kelp salad and wasabi crunch
• Fried chicken club steak teriyaki with woked vegetables
• Roasted potatoes with kimchi-marinated cabbage
• 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
• Crispy bites with horseradish and cucumber dip
• Poached haddock with white wine sauce, hand-peeled shrimp, dill and pickled vegetables
• Veal meatballs with cream sauce, lingonberries and pressed cucumber
• Mashed potatoes with browned butter
• 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
• Pie with sun-dried tomatoes, olives and feta cheese
• Spicy fish and seafood stew “bouillabaisse”
• Herb-baked rapeseed pork loin with roasted garlic jus and haricots verts
• Wild garlic tortellini with ricotta, spinach and baked tomatoes
• Patatas bravas with aioli
• 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
• Slider with shrimp salad, pickled fennel and red onion
• Crispy bites with horseradish and cucumber dip
• Poached haddock with white wine sauce, hand-peeled shrimp, dill and pickled vegetables
• Pink-roasted sirloin with garlic-baked tomatoes, pickled onions and sugar snap peas
• Barbeque sauce
• Port wine sauce
• Truffle bearnaise
• Roasted new potatoes Provençale
• 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 dumpling filled with vegetables and gari dip
• Yuzu and soy-baked salmon fillet with Swedish sugar kelp salad and wasabi crunch
• Fried chicken club steak teriyaki with woked vegetables
• Roasted potatoes with kimchi-marinated cabbage
• Pastry chef’s lunch cake or dessert of the day