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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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 April 27-June 25 2026.

STARTER

Truffle croquette with cashew crumble, parsnip crisps, nobis sauce and chervil
Pan-fried focaccia with roast beef, avocado, silver onion, chimichurri, pickled tomatoes, salt-roasted pumpkin seeds and hollandaise

MAIN COURSE

Seared Arctic char fillet with vendace roe velouté, crispy pistachio and wild garlic croquette, buttered green peas, spinach, grapes, pickled strawberries and mashed almond potatoes with chives
Butter-fried chicken breast with rocket emulsion, blanched cabbage, red onion, sweet-and-sour tomatoes, garlic sautéed baby carrots and nettle and potato timbale-cake
Peanut stew with sweet potato, yin-yang beans, beluga lentils, long-grain rice, sesame bread and lemon yogurt

DESSERT

Strawberry and rhubarb pie with roasted white chocolate ice cream, crème anglaise and hazelnuts
Dark chocolate mousse with torched raspberry meringue, raspberry macaron with lime ganache and raspberry coulis

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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 April 27-June 25 2026.

STARTER

Crispy crab cake with chipotle mayonnaise, smoked corn salsa, tomato and fermented cabbage salad with lime and coriander
Beef carpaccio with sherry vinegar aioli, mâche lettuce, radish, shaved Parmesan and toasted pine nuts

MAIN COURSE

Pan-seared cured cod loin with beurre blanc, crispy salmon skin, trout roe, fried scallop, green asparagus, lightly pickled carrot and gratinated duchesse potatoes
Roasted lamb ribeye with tarragon jus, lamb shank croquette, endive, balsamic braised beetroot and celeriac purée with brown butter
Truffle risotto with white asparagus, spinach, sautéed onion, pecorino and crispy hazelnut and mascarpone croquette

DESSERT

Yogurt cheesecake with strawberry jelly, strawberry sauce and citrus-marinated strawberries
Chocolate fondant with vanilla ice cream, passion fruit curd, torched raspberries and candied macadamia nuts

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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 April 27-June 25 2026.

STARTER

Fried potato cake with wild garlic, wild garlic hummus, marinated green asparagus, pickled tomatoes and chili-roasted cashews
Crayfish Skagen with 63°C egg yolk, butter-fried brioche, red onion pearls, chives and vendace roe

MAIN COURSE

Wine-poached sole with brown butter sauce, salmon roe, lobster croquette, romanesco, cauliflower and dill potatoes
Whole roasted flank steak with red wine sauce, béarnaise, crispy Gammel Knas croquette, broccolini, salt-baked tomatoes and potato gratin
Chili-fried Swedish grilled cheese with champagne-braised golden beets, mâche lettuce, red chard, rosé lettuce, Caesar vinaigrette, sourdough croutons with wild garlic and fried potato cubes

DESSERT

Watermelon panna cotta with lemon and elderflower granita, candied citrus peel and chocolate pearls
Peanut brownie with tonka bean ice cream, calvados toffee sauce, honey crunch and sea buckthorn 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 April 27-June 25 2026.

STARTER

Truffle croquette with cashew crumble, parsnip crisps, nobis sauce and chervil
Pan-fried focaccia with roast beef, avocado, silver onion, chimichurri, pickled tomatoes, salt-roasted pumpkin seeds and hollandaise

MAIN COURSE

Seared Arctic char fillet with vendace roe velouté, crispy pistachio and wild garlic croquette, buttered green peas, spinach, grapes, pickled strawberries and mashed almond potatoes with chives
Butter-fried chicken breast with rocket emulsion, blanched cabbage, red onion, sweet-and-sour tomatoes, garlic sautéed baby carrots and nettle and potato timbale-cake
Peanut stew with sweet potato, yin-yang beans, beluga lentils, long-grain rice, sesame bread and lemon yogurt

DESSERT

Strawberry and rhubarb pie with roasted white chocolate ice cream, crème anglaise and hazelnuts
Dark chocolate mousse with torched raspberry meringue, raspberry macaron with lime ganache and raspberry coulis

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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 April 27-June 25 2026.

STARTER

Crispy crab cake with chipotle mayonnaise, smoked corn salsa, tomato and fermented cabbage salad with lime and coriander
Beef carpaccio with sherry vinegar aioli, mâche lettuce, radish, shaved Parmesan and toasted pine nuts

MAIN COURSE

Pan-seared cured cod loin with beurre blanc, crispy salmon skin, trout roe, fried scallop, green asparagus, lightly pickled carrot and gratinated duchesse potatoes
Roasted lamb ribeye with tarragon jus, lamb shank croquette, endive, balsamic braised beetroot and celeriac purée with brown butter
Truffle risotto with white asparagus, spinach, sautéed onion, pecorino and crispy hazelnut and mascarpone croquette

DESSERT

Yogurt cheesecake with strawberry jelly, strawberry sauce and citrus-marinated strawberries
Chocolate fondant with vanilla ice cream, passion fruit curd, torched raspberries and candied macadamia nuts

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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 April 27-June 25 2026.

STARTER

Fried potato cake with wild garlic, wild garlic hummus, marinated green asparagus, pickled tomatoes and chili-roasted cashews
Crayfish Skagen with 63°C egg yolk, butter-fried brioche, red onion pearls, chives and vendace roe

MAIN COURSE

Wine-poached sole with brown butter sauce, salmon roe, lobster croquette, romanesco, cauliflower and dill potatoes
Whole roasted flank steak with red wine sauce, béarnaise, crispy Gammel Knas croquette, broccolini, salt-baked tomatoes and potato gratin
Chili-fried Swedish grilled cheese with champagne-braised golden beets, mâche lettuce, red chard, rosé lettuce, Caesar vinaigrette, sourdough croutons with wild garlic and fried potato cubes

DESSERT

Watermelon panna cotta with lemon and elderflower granita, candied citrus peel and chocolate pearls
Peanut brownie with tonka bean ice cream, calvados toffee sauce, honey crunch and sea buckthorn 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 April 27-June 25 2026.

STARTER

Crispy gyoza taco with soy-marinated tuna, spring onion, coriander, mango, fried onion and chimichurri aioli
Beef tartare with truffle emulsion, port wine braised shallot chutney, fried beetroot and onion rings

MAIN COURSE

Alder-smoked salmon with champagne-braised golden beets, mâche lettuce, red chard, rosé lettuce, Caesar vinaigrette, sourdough croutons with wild garlic and fried potato cubes
Oven-roasted secreto ibérico with port wine sauce, truffle emulsion, fried chorizo, crispy onion, butter-roasted white asparagus, sugar snap peas, chives and salt and vinegar fried potatoes
Truffle risotto with white asparagus, spinach, sautéed onion, pecorino and crispy hazelnut and mascarpone croquette

DESSERT

Almond cake with mascarpone cream, lemon curd, assorted meringues and fresh berries
Chocolate brownie with coconut tosca, coconut ice cream, salted caramel sauce, pineapple compote and coconut marshmallows

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