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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 - until April 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid until April 28.

STARTER

Herb-marinated king oyster mushrooms with turnip creamed, roasted Jerusalem artichoke, butter browned Brazil nuts and pickled golden raisins

Cold-smoked salmon roulade with sesame, red cabbage dressed with ponzu sauce, wasabi peas and crispy oyster mushrooms

MAIN COURSE

Marinated lamb silverside with chili sausage, rosemary au jus, baked beets, pickled onion, roasted garlic cream and butter roasted potatoes

Seared cod with Sandefjord sauce, sauteed spinach and onions, lemon pearls, radish and fennel crudités, potatoes tossed in dill and crispy cod cheeks

Mushroom goulash with creamy polenta, parmesan, kidney beans and crispy black cabbage

DESSERT

Chocolate panna cotta with lemon compote, white chocolate blondie and raspberries

Mazarin cake with apple compote, cardamom ice cream and salt-roasted macadamia nuts

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MONDAY MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Double marinated sirloin steak with herb confit egg yolk, beets, fried capers, cream Dijon mustard sauce, shallots and grated Manchego

Breaded cauliflower croquette with black garlic mayonnaise, pickled cauliflower, roasted leeks and pumpkin seeds

MAIN COURSE

Butter-fried cod with crispy seafood ball, pak choi, brown butter soy sauce, chili pickled cucumber, roasted sesame seeds and hash brown

Roast breast of duck with port gravy, carrot purée, candied walnuts, charred pearl onions and potato cake seasoned with Gammel Knas cheese

Fried halloumi with garlic yoghurt and stir-fried asparagus, pumpkin, zucchini, peppers, sugar snap peas, chickpeas and pomegranate

DESSERT

Chocolate fondant with cherry compote, pecan ice cream and caramelised pecans

Elderflower panna cotta with swiss role, marinated strawberries and vanilla granola

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TUESDAY MENU - until April 28

Menu for our three course dinner. You can choose between two different starters, three main courses and two desserts. The menu is valid until April 28.

STARTER

Roast elk with roasted parsley root, blue cheese, apple and chili chutney, roasted walnuts and pickled lingonberries

Tuna tartare with soy and habanero dressed sallarossa, pickled Granny Smith, radish, cucumber, fried nori, sesame, cilantro and gari cream

MAIN COURSE

Roasted Swedish rooster breast with teriyaki sauce, kimchi-style sautéed cabbage, shiitake mushrooms, wasabi sesame and sweet potato purée

Seared rainbow trout with dill velouté, roasted golden beets, salted cucumber, pickled kohlrabi and mashed potatoes with brown butters

Mushroom risotto with kale croquette, fried oyster mushrooms, enoki in mirin and roasted baby carrots

DESSERT

Tea-baked pineapple with coconut sorbet, pineapple compote and roasted chocolate-dipped coconut cake

White chocolate cake with nut toffee, hazelnut ice cream, nougat macaroon and sea buckthorn chutney

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tuesday MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Butter-fried scallops with crispy pork belly, trout roe, coriander, picked onion and yuzo mayonnaise

Beetroot carpaccio with burrata, truffle cream, roasted pine nuts, leaf mustard, beetroot powder and sourdough crisps

MAIN COURSE

Honey-glazed chicken breast fried in butter, with cider butter gravy, roasted baby corn, roasted root vegetables and truffle potato purée

Grilled Arctic char with champagne velouté, peas, roasted white asparagus, sugar snap peas, fennel and cracked lobster butter

Stir-fried aubergine with chili and sesame marinated tofu, roasted nuts, grilled peppers, ginger jasmine rice and yakiniku sauce

DESSERT

Raspberry pavlova with cream cheese, raspberry compote and candied white chocolate

Raw chocolate bar with passion fruit meringue, lemon sorbet and raspberry preserve

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WEDNESDAY MENU - until April 28

Menu for our three course dinner. You can choose between two different starters, three main courses and two desserts. The menu is valid until April 28.

STARTER

Burrata with herb and lemon dressed lobster, Kalix bleak roe, truffle, baked figs, salt-roasted pistachios and root vegetable crisps

Rocket marinated fillet of veal, caleslaw, pumpkin seed oil, fried capers and green pea aioli

MAIN COURSE

Flank steak with cognac sauce, apple and celeriac purée, broccolini, root vegetable gratin and matchstick potatoes

Seared pollock with fried scallops, horseradish butter, baked leek, Jerusalem artichoke purée and pickled red onion

Roast zucchini with Asian ratatouille, teriyaki, tofu, quinoa, kimchi dip and wasabi peas

DESSERT

Rice pudding with cherry mousse, maple syrup and salt-roasted caramelised almonds

Chocolate roll with lemon cheesecake, honey crunch and candied raspberries

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WEDNESDAY MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Beef tataki with soy-marinated soba noodles, roasted garlic, radish, spring onion and miso mayonnaise

Dry-cured salmon with fondant potatoes, Kalix bleak roe, dill sour cream and pickled red onion

MAIN COURSE

Grilled tri-tip veal with caper and tarragon cream, Jerusalem artichoke, broccolini, red wine sauce, root vegetable chips and chimichurri roasted potatoes

Grilled hake with Norwegian butter sauce, trout roe, fried green asparagus, white asparagus crudités and mashed potato with dill and chives

Green curry with sugar snap peas, mushrooms, red chili, coconut cream, kefir, tofu, crispy celery, chili rice chips and toasted coconut

DESSERT

Chocolate mousse with pistachio brownie, chocolate crumb, berry compote and raspberry meringue

Lime mousse with coconut and white chocolate cake, pineapple sorbet, white chocolate ganache and coconut crumble

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THURSDAY MENU - until April 28

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid until April 28.

STARTER

Herb-marinated king oyster mushrooms with turnip creamed, roasted Jerusalem artichoke, butter browned Brazil nuts and pickled golden raisins

Cold-smoked salmon roulade with sesame, red cabbage dressed with ponzu sauce, wasabi peas and crispy oyster mushrooms

MAIN COURSE

Marinated lamb silverside with chili sausage, rosemary au jus, baked beets, pickled onion, roasted garlic cream and butter roasted potatoes

Seared cod with Sandefjord sauce, sauteed spinach and onions, lemon pearls, radish and fennel crudités, potatoes tossed in dill and crispy cod cheeks

Mushroom goulash with creamy polenta, parmesan, kidney beans and crispy black cabbage

DESSERT

Chocolate panna cotta with lemon compote, white chocolate blondie and raspberries

Mazarin cake with apple compote, cardamom ice cream and salt-roasted macadamia nuts

Show less

THURSDAY MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Double marinated sirloin steak with herb confit egg yolk, beets, fried capers, cream Dijon mustard sauce, shallots and grated Manchego

Breaded cauliflower croquette with black garlic mayonnaise, pickled cauliflower, roasted leeks and pumpkin seeds

MAIN COURSE

Butter-fried cod with crispy seafood ball, pak choi, brown butter soy sauce, chili pickled cucumber, roasted sesame seeds and hash brown

Roast breast of duck with port gravy, carrot purée, candied walnuts, charred pearl onions and potato cake seasoned with Gammel Knas cheese

Fried halloumi with garlic yoghurt and stir-fried asparagus, pumpkin, zucchini, peppers, sugar snap peas, chickpeas and pomegranate

DESSERT

Chocolate fondant with cherry compote, pecan ice cream and caramelised pecans

Elderflower panna cotta with swiss role, marinated strawberries and vanilla granola

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FRIDAY MENU - until April 28

Menu for our three course dinner. You can choose between two different starters, three main courses and two desserts. The menu is valid until April 28.

STARTER

Roast elk with roasted parsley root, blue cheese, apple and chili chutney, roasted walnuts and pickled lingonberries

Tuna tartare with soy and habanero dressed sallarossa, pickled Granny Smith, radish, cucumber, fried nori, sesame, cilantro and gari cream

MAIN COURSE

Roasted Swedish rooster breast with teriyaki sauce, kimchi-style sautéed cabbage, shiitake mushrooms, wasabi sesame and sweet potato purée

Seared rainbow trout with dill velouté, roasted golden beets, salted cucumber, pickled kohlrabi and mashed potatoes with brown butters

Mushroom risotto with kale croquette, fried oyster mushrooms, enoki in mirin and roasted baby carrots

DESSERT

Tea-baked pineapple with coconut sorbet, pineapple compote and roasted chocolate-dipped coconut cake

White chocolate cake with nut toffee, hazelnut ice cream, nougat macaroon and sea buckthorn chutney

Show less

FRIDAY MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Butter-fried scallops with crispy pork belly, trout roe, coriander, picked onion and yuzo mayonnaise

Beetroot carpaccio with burrata, truffle cream, roasted pine nuts, leaf mustard, beetroot powder and sourdough crisps

MAIN COURSE

Honey-glazed chicken breast fried in butter, with cider butter gravy, roasted baby corn, roasted root vegetables and truffle potato purée

Grilled Arctic char with champagne velouté, peas, roasted white asparagus, sugar snap peas, fennel and cracked lobster butter

Stir-fried aubergine with chili and sesame marinated tofu, roasted nuts, grilled peppers, ginger jasmine rice and yakiniku sauce

DESSERT

Raspberry pavlova with cream cheese, raspberry compote and candied white chocolate

Raw chocolate bar with passion fruit meringue, lemon sorbet and raspberry preserve

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SATURDAY MENU - until April 28

Menu for our three course dinner. You can choose between two different starters, three main courses and two desserts. The menu is valid until April 28.

STARTER

Burrata with herb and lemon dressed lobster, Kalix bleak roe, truffle, baked figs, salt-roasted pistachios and root vegetable crisps

Rocket marinated fillet of veal, caleslaw, pumpkin seed oil, fried capers and green pea aioli

MAIN COURSE

Flank steak with cognac sauce, apple and celeriac purée, broccolini, root vegetable gratin and matchstick potatoes

Seared pollock with fried scallops, horseradish butter, baked leek, Jerusalem artichoke purée and pickled red onion

Roast zucchini with Asian ratatouille, teriyaki, tofu, quinoa, kimchi dip and wasabi peas

DESSERT

Rice pudding with cherry mousse, maple syrup and salt-roasted caramelised almonds

Chocolate roll with lemon cheesecake, honey crunch and candied raspberries

Show less

SATURDAY MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Beef tataki with soy-marinated soba noodles, roasted garlic, radish, spring onion and miso mayonnaise

Dry-cured salmon with fondant potatoes, Kalix bleak roe, dill sour cream and pickled red onion

MAIN COURSE

Grilled tri-tip veal with caper and tarragon cream, Jerusalem artichoke, broccolini, red wine sauce, root vegetable chips and chimichurri roasted potatoes

Grilled hake with Norwegian butter sauce, trout roe, fried green asparagus, white asparagus crudités and mashed potato with dill and chives

Green curry with sugar snap peas, mushrooms, red chili, coconut cream, kefir, tofu, crispy celery, chili rice chips and toasted coconut

DESSERT

Chocolate mousse with pistachio brownie, chocolate crumb, berry compote and raspberry meringue

Lime mousse with coconut and white chocolate cake, pineapple sorbet, white chocolate ganache and coconut crumble

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SUNDAY MENU - until April 28

Menu for our three course dinner. You can choose between two different starters, three main courses and two desserts. The menu is valid until April 28.

STARTER

Red prawns fried in chili and garlic, bruschetta with tomato, lemon mayonnaise and pico de gallo

Honey-roasted beetroot with gratinated chevre, sourdough crouton, candied walnuts and mâche salat

MAIN COURSE

Cajun-style roast veal tri-tip with chimichurri, fried potatoes with sour cream, baked tomato and grilled Mediterranean vegetables

Butter-fried halibut, brown butter emulsion, variation of cabbage, roasted hazelnuts, pickled cauliflower, herb roasted potatoes and lemon dressed mussels

Gnocchi with sage cream, parmesan, pine nuts, chili drops, rocket, tomato and asparagus

DESSERT

Dulce de leche mousse with brownie, dark chocolate ganache, blueberry coulis and oat crumble

Cloudberry ice cream with cloudberry cake, pistachio cream, white chocolate and crushed nuts

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sunday MENU - from April 29

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 29-June 27 and August 5-September 15, 2024.

STARTER

Classic Skagen toast with butter-fried sourdough bread, dressed primeur salad, dill oil and lemon

Crispy pork belly with carrot purée, marinated coleslaw, gem lettuce and coriander

MAIN COURSE

Ramsons marinated rack of lamb, with chili and lemon sausage, haricot verts, wax beans, salt-roasted tomatoes, sherry butter gravy and fried potatoes

Breaded pollock with beurre blanc, warm potato salad, roasted pumpernickel, Kalix vendace roe and pickled red onion

Butter-fried gnocchi with pistachio pesto, portobello mushroom stuffed with lemon and mascarpone, parmesan and baby spinach

DESSERT

Rhubarb pie with dulce de leche, hazelnuts and iced rhubarb crudités

Cheese platter of the day from Arla Unika, with pear marmalade and the bakery’s own fruit and nut chips

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