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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.

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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 19 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
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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 September 16 2024-January 19 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
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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 19 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
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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 September 16 2024-January 19 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
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Kock som skär bröd i ett restaurangkök på Hotel Tylösand
Närbild på rosmarin

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 19 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
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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 September 16 2024-January 19 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
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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 19 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
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