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 Monday–Friday from 12:00 PM to 1:30 PM and Saturday–Sunday from 12:00 PM to 2:00 PM, except during our summer season.

During the Christmas season, we replace the lunch buffet with Christmas lunch on weekdays and a Family Christmas Buffet on Sundays.

BOOK A TABLE

Booka a table by pressing the button or call + 46 35-333 05

book table

MENU

The menu is valid from August 3-September 13 2026.

MONDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy fried cauliflower florets with roasted garlic mayonnaise
• White-wine steamed cod fillet with shellfish sauce, soybeans, lemon, and spinach
• Veal sirloin with truffle velouté and butter-fried pointed cabbage
• 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
• Tomato and mozzarella melters
• Roasted pepper and feta cream
• Citrus-baked salmon with pesto-marinated chard and zucchini
• Chicken thigh fillet with butter-roasted chicken broth
• Tortellini with mini mozzarella, spring vegetables, wild garlic, and asparagus
• Oven-roasted Provençal potato
• 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
• Vegetarian crispy gyoza dumplings with sweet and sour dip
• Fish stew with coconut and lemongrass sauce, mussels, and chili-sautéed shrimp
• Sesame-roasted pork shoulder with kimchi, teriyaki-baked pak choi and roasted cashews
• Wok-fried udon noodles with crispy chili and marinated spring vegetables
• Roasted new potatoes with black garlic, sesame and spring onion
• 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 fried cauliflower florets with roasted garlic mayonnaise
• White-wine steamed cod fillet with shellfish sauce, soybeans, lemon, and spinach
• Veal sirloin with truffle velouté and butter-fried pointed cabbage
• 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
• Tomato and mozzarella melters
• Roasted pepper and feta cream
• Citrus-baked salmon with pesto-marinated chard and zucchini
• Chicken thigh fillet with butter-roasted chicken broth
• Tortellini with mini mozzarella, spring vegetables, wild garlic, and asparagus
• Oven-roasted Provençal potato
• 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
• Braised beef slider with crispy bacon, gruyère cream and red onion marmalade
• White-wine steamed cod fillet with shellfish sauce, soybeans, lemon, and spinach
• Herb-roasted chicken breast with wild garlic velouté and butter-fried pointed cabbage
• Red wine sauce
• Truffle béarnaise
• Aioli
• Potato gratin with truffle and Jerusalem artichoke
• 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
• Vegetarian crispy gyoza dumplings with sweet and sour dip
• Fish stew with coconut and lemongrass sauce, mussels, and chili-sautéed shrimp
• Sesame-roasted pork shoulder with kimchi & teriyaki-baked pak choi and roasted cashews
• Wok-fried udon noodles with crispy chili and marinated spring vegetables
• Roasted new potatoes with black garlic, sesame and spring onion
• Pastry chef’s lunch cake or dessert of the day

NEW MENU

The menu is valid from September 13, 2026 to January 24, 2027.

MONDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy baked pie with Guldklimp cheese and browned onions
• Wine-steamed haddock fillet with lobster sauce and truffle-marinated asparagus
• Veal meatballs with with cabbage fried in syrup, cream sauce, lingonberries and dill-pickled 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
• Tomato and mozzarella melters
• Lemon aioli
• Fish and seafood stew with saffron velouté and pickled root vegetables
• Slow-roasted pork neck Provençal-style with butter-fried wild mushrooms
• Pan-fried potatoes with leek and herbs
• 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
• Vegetarian crispy gyoza dumplings with sweet and sour dip
• Soy-baked salmon with yuzu-pickled red cabbage, gari and wasabi mayo
• Oven-roasted chicken thigh fillet with red curry, coconut, peanuts and coriander
• Wok-fried udon noodles with crispy chilli and raw-marinated vegetables
• Sesame-roasted potatoes with spring onions and togarashi
• 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 baked pie with Guldklimp cheese and browned onions
• Wine-steamed haddock fillet with lobster sauce and truffle-marinated asparagus
• Veal meatballs with with cabbage fried in syrup, cream sauce, lingonberries and dill-pickled 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
• Tomato and mozzarella melters
• Lemon aioli
• Fish and seafood stew with saffron velouté and pickled root vegetables
• Slow-roasted pork neck Provençal-style with butter-fried wild mushrooms
• Pan-fried potatoes with leek and herbs
• Pastry chef’s lunch cake or dessert of the day

SATURDAY

• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Moules marinières
• Slider with crispy pork belly, harissa aioli and honey-fried onions
• Wine-steamed haddock fillet with lobster sauce and truffle-marinated asparagus
• Herb-roasted veal with with cabbage fried in syrup, cream sauce, lingonberries and dill-pickled cucumber
• Truffle béarnaise
• Potato gratin
• 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
• Vegetarian crispy gyoza dumplings with sweet and sour dip
• Soy-baked salmon with yuzu-pickled red cabbage, gari and wasabi mayo
• Oven-roasted chicken thigh fillet with red curry, coconut, peanuts and coriander
• Wok-fried udon noodles with crispy chilli and raw-marinated vegetables
• Sesame-roasted potatoes with spring onions and togarashi
• Pastry chef’s lunch cake or dessert of the day