En man och två kvinnor som äter och skålar på Titus veranda

THREE COURSE DINNER from 26/1

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 26-April 26 2026.

STARTER

Croquette of confit duck leg with plum chutney, sherry vinegar glaze, pickled red onion and Västerbottens cheese crunch
Cured and smoked Arctic char with dill mayonnaise, trout roe, pickled onion and browned rye bread tart

MAIN COURSE

Pan-fried ling loin with carrot cream, red wine sauce, charred gem lettuce, pickled cucumber and silverskin onion, baby carrot and fried potatoes with browned butter
Roasted picanha with chimichurri emulsion, baked Jerusalem artichoke, salt-baked tomato, crispy onion and fried potato cake flavoured with lemon and herbs
Pappardelle pasta with kale, Parmesan, lemon, chili, roasted hazelnuts and garlic cream

DESSERT

Black Forest tart with chocolate mousse, cherries, chocolate crumble, whipped cream and cherry ice cream
Crème brûlée flavoured with passion fruit, blondie croutons and fresh berries

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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 26-April 26 2026.

STARTER

Asian mango salad with pulled pork spring roll, chili dressing and roasted cashew nuts
Tuna tartare with avocado, kimchi mayonnaise, roasted garlic and wonton crisps

MAIN COURSE

Poached fillet of lemon sole with lobster velouté, vendace roe, prawns, sugar snaps, spring onion, seafood croquette, spinach- and potato purée flavoured with dill
Rosemary-roasted rack of lamb with butter-enriched red wine sauce, savoy cabbage, black kale, radish, potato purée and lamb sausage with Parmesan flavour
Spicy lentil stew with oryza sativa rice, roasted chickpeas, coriander, chili, tangy lime yoghurt and naan bread with garlic and chili

DESSERT

White chocolate mousse with Champagne jelly, strawberry coulis and meringue
Petit choux filled with vanilla and cream cheese, served with apple compote and fior di latte ice cream

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En manlig kock i ett restaurangkök iklädd kockmössa

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 26-April 26 2026.

STARTER

Scallop ceviche with apple crudité, pickled radish, chili drops, jalapeño oil and prawn crackers
Bruschetta with tomato and chili marmalade, burrata, nduja emulsion, roasted pine nuts and balsamic

MAIN COURSE

Pan-fried cod loin with Sandefjord sauce, pan-fried green asparagus, pickled cucumber, radish, rye bread crumble, quick-pickled fennel and dill-boiled potatoes
Roasted flank steak with port wine sauce, sage cream, beef croquette, blanched broccolini, salt-baked tomato and potato gratin flavoured with truffle
Ravioli with mushroom broth, crispy truffle ball, Parmesan, salt-roasted pine nuts and creamy pesto

DESSERT

Coconut pavlova with lime sorbet, coconut cream, roasted coconut and mango compote with mint
Chocolate brownie with macadamia toffee, raspberry compote and cappuccino ganache

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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 26-April 26 2026.

STARTER

Croquette of confit duck leg with plum chutney, sherry vinegar glaze, pickled red onion and Västerbottens cheese crunch
Cured and smoked Arctic char with dill mayonnaise, trout roe, pickled onion and browned rye bread tart

MAIN COURSE

Pan-fried ling loin with carrot cream, red wine sauce, charred gem lettuce, pickled cucumber and silverskin onion, baby carrot and fried potatoes with browned butter
Roasted picanha with chimichurri emulsion, baked Jerusalem artichoke, salt-baked tomato, crispy onion and fried potato cake flavoured with lemon and herbs
Pappardelle pasta with kale, Parmesan, lemon, chili, roasted hazelnuts and garlic cream

DESSERT

Black Forest tart with chocolate mousse, cherries, chocolate crumble, whipped cream and cherry ice cream
Crème brûlée flavoured with passion fruit, blondie croutons and fresh berries

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Kompisar har middag i Restaurang Tylöhus.

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 26-April 26 2026.

STARTER

Asian mango salad with pulled pork spring roll, chili dressing and roasted cashew nuts
Tuna tartare with avocado, kimchi mayonnaise, roasted garlic and wonton crisps

MAIN COURSE

Poached fillet of lemon sole with lobster velouté, vendace roe, prawns, sugar snaps, spring onion, seafood croquette, spinach- and potato purée flavoured with dill
Rosemary-roasted rack of lamb with butter-enriched red wine sauce, savoy cabbage, black kale, radish, potato purée and lamb sausage with Parmesan flavour
Spicy lentil stew with oryza sativa rice, roasted chickpeas, coriander, chili, tangy lime yoghurt and naan bread with garlic and chili

DESSERT

White chocolate mousse with Champagne jelly, strawberry coulis and meringue
Petit choux filled with vanilla and cream cheese, served with apple compote and fior di latte ice cream

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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 26-April 26 2026.

STARTER

Scallop ceviche with apple crudité, pickled radish, chili drops, jalapeño oil and prawn crackers
Bruschetta with tomato and chili marmalade, burrata, nduja emulsion, roasted pine nuts and balsamic

MAIN COURSE

Pan-fried cod loin with Sandefjord sauce, pan-fried green asparagus, pickled cucumber, radish, rye bread crumble, quick-pickled fennel and dill-boiled potatoes
Roasted flank steak with port wine sauce, sage cream, beef croquette, blanched broccolini, salt-baked tomato and potato gratin flavoured with truffle
Ravioli with mushroom broth, crispy truffle ball, Parmesan, salt-roasted pine nuts and creamy pesto

DESSERT

Coconut pavlova with lime sorbet, coconut cream, roasted coconut and mango compote with mint
Chocolate brownie with macadamia toffee, raspberry compote and cappuccino ganache

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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 26-April 26 2026.

STARTER

Seared sirloin tataki marinated in soy and mirin, gari, crispy chili oil, roasted peanuts and spring onion
Vendace roe on butter-fried brioche with pickled red onion, whipped browned butter, lemon and truffle

MAIN COURSE

Cured halibut with citrus sauce, kimchi, ponzu-baked pak choi, crispy glass noodles and smashed potatoes with sesame
Oven-roasted secreto Ibérico with Madeira jus, fried potatoes, spicy salsa verde, padrón peppers, baby corn and soy-glazed edamame beans
Beetroot risotto with orange-baked fennel, anise-roasted portobello mushroom, fried butternut squash, deep-fried oyster mushroom and crispy cauliflower croquette

DESSERT

Macaron with cardamom, nougat and chocolate ganache, served with hazelnut crumble, apple sorbet, apple salad and sultan raisins
Basque cheesecake with cloudberry compote, fresh berries and roasted white chocolate

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