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 August 4 – September 14 2025.

STARTER

Butter-fried scallops with pickled radish and apple, tapioca chips, lemon caviar and crispy chili oil
Potato blini with seared veal tartare, truffle, sour truffle cream and confit egg yolk

MAIN COURSE

Seared Arctic char fillet with trout roe hollandaise, green asparagus, charred gem lettuce, citrus pearls and butter-fried potatoes
Fried chicken breast gremolata with wild garlic emulsion, port wine sauce, broccoli asparagus, salt-baked conchita tomato and potato gratin
Pasta ragu in tomato sauce with soy mince, fresh herbs, parmesan, mushrooms and truffle cream

DESSERT

Strawberry and basil sorbet with brownie croutons, pistachio crunch and white chocolate pesto
Raspberry mousse with salted licorice ganache, raspberry coulis and licorice macaron

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MONDAY MENU from 15/9

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 15 2025.

STARTER

Truffle arancini with pecorino, gremolata, tomato and chili chutney with serrano chips
Seared red shrimp with spicy mango and coriander salad, chili, peanuts, prawn crackers and kimchi mayo

MAIN COURSE

Pan-fried salmon loin with forest mushroom emulsion, pickled golden beet, butter-baked leek, fried dill potatoes and pickled hand-peeled shrimp
Pink-roasted sirloin with port wine sauce, baked Jerusalem artichoke, fried oyster mushroom, parsley root cream, smoked onion and charred lettuce
Pappardelle “Arrabiata” with roasted garlic, red chili, burrata, arugula and charred gem lettuce

DESSERT

Pecan tartlet with bourbon, blackcurrant sorbet, chocolate crumble and whipped vanilla cream
Passion fruit mousse with white chocolate and cream cheese ganache, cookie crumble and blueberry 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 August 4 – September 14 2025.

STARTER

Butter-baked white asparagus and fried green asparagus served with vendace roe, egg yolk cream, root vegetable chips, pickled red onion and serrano crumble
Caramelized pork belly with jalapeño mayonnaise, red cabbage crudité with sesame, peanuts and scallions

MAIN COURSE

Seared cod loin with white wine sauce, crispy seafood croquette, parsnip purée, confit egg yolk, pickled cucumber, lemon-baked fennel and dill-tossed potatoes
Fried flank steak with sage emulsion, chorizo, charred kohlrabi, butter-fried sugar snap peas and radishes, and potato cake with roasted garlic and pecorino
Truffle risotto with red wine, parmesan, grilled portobello, black cabbage, baked pointed cabbage, and croquette with cream cheese and herbs

DESSERT

Lime pavlova with coconut sorbet, toasted coconut and mango compote
Chocolate fondant with vanilla ice cream, raspberry compote and candied hazelnuts

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tuesday MENU from 15/9

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 15 2025.

STARTER

Roasted butternut squash with Stilton cream, pomegranate, fig, arugula, candied pumpkin seeds and pumpkin oil
Charred rainbow trout with lime emulsion, trout roe, pickled kohlrabi, dill oil and purple potato chips

MAIN COURSE

Seared Arctic char fillet with chive hollandaise, pan-fried asparagus, pickled radish with fennel and buttered dill potatoes
Rosemary-seared venison tenderloin with buttered blueberry jus, lingonberries- and chili aioli, roasted cabbage croquette, parsnip chips, oven-baked parsnip and celeriac
Truffle ravioli with roasted garlic, mushroom broth, parmesan, salted pine nuts and arugula pesto

DESSERT

Limoncello panna cotta with blackberry sorbet, rosemary- poached walnut and forest berry compote
Chocolate mousse with brownie croutons, sweet-salty hazelnuts, cherry compote and chocolate soil

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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 August 4 – September 14 2025.

STARTER

Seared red prawns with charred coal hollandaise, Granny Smith relish, sour apple purée, chorizo crumble and fried brioche
Jambon de Savoie on fried sourdough bruschetta with burnt chèvre, figs, honey and roasted walnuts

MAIN COURSE

Seared pollock loin with browned butter, horseradish creamed potatoes, crispy monkfish skin, baked parsley root, and crudité of fennel, radish and asparagus
Fried beef fillet with choron sauce, crispy ball of Västerbotten cheese and bacon, wild garlic sautéed carrots, wax beans and spring onions served with confit potatoes with garlic and chili
Butter-poached ravioli with pesto, tomato, basil, spinach, parmesan and salt-roasted pine nuts

DESSERT

Elderflower curd tartlet with burnt meringue, strawberry coulis and fresh strawberries
White chocolate panna cotta with lychee sorbet, rhubarb compote and toasted white chocolate

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wednesday MENU from 15/9

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 15 2025.

STARTER

Serrano ham with cauliflower trio: charred, pickled and smoked, with raspberry vinaigrette and caramelized Brazil nuts
Soy-marinated tuna with gochujang mayo, fried wonton chips, crushed wasabi peas, pickled cucumber with chili, gari and sesame

MAIN COURSE

Fried cod loin with buttered champagne velouté, warm salad of kale, grapes, peas, pickled green strawberry, sea asparagus, mashed potatoes and vendace roe
Pepper-seared flank steak with roasted shallot emulsion, tangy soy jus, chanterelles, broccolini and truffle-scented potato cake
Chanterelle risotto with butter-fried kale, pickled silver onion, Parmesan and cheese-onion croquette

DESSERT

Apple pie with vanilla ice cream, almond crumble and salted caramel sauce
White chocolate blondie with sea buckthorn coulis, mascarpone cream and sweetened hazelnuts

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Närbild på en kniv och hackade örter på en skärbräda i trä

THURSDAY MENU from 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 from August 4 – September 14 2025.

STARTER

Butter-fried scallops with pickled radish and apple, tapioca chips, lemon caviar and crispy chili oil
Potato blini with seared veal tartare, truffle, sour truffle cream and confit egg yolk

MAIN COURSE

Seared Arctic char fillet with trout roe hollandaise, green asparagus, charred gem lettuce, citrus pearls and butter-fried potatoes
Fried chicken breast gremolata with wild garlic emulsion, port wine sauce, broccoli asparagus, salt-baked conchita tomato and potato gratin
Pasta ragu in tomato sauce with soy mince, fresh herbs, parmesan, mushrooms and truffle cream

DESSERT

Strawberry and basil sorbet with brownie croutons, pistachio crunch and white chocolate pesto
Raspberry mousse with salted licorice ganache, raspberry coulis and licorice macaron

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thursday MENU from 15/9

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 15 2025.

STARTER

Truffle arancini with pecorino, gremolata, tomato and chili chutney with serrano chips
Seared red shrimp with spicy mango and coriander salad, chili, peanuts, prawn crackers and kimchi mayo

MAIN COURSE

Pan-fried salmon loin with forest mushroom emulsion, pickled golden beet, butter-baked leek, fried dill potatoes and pickled hand-peeled shrimp
Pink-roasted sirloin with port wine sauce, baked Jerusalem artichoke, fried oyster mushroom, parsley root cream, smoked onion and charred lettuce
Pappardelle “Arrabiata” with roasted garlic, red chili, burrata, arugula and charred gem lettuce

DESSERT

Pecan tartlet with bourbon, blackcurrant sorbet, chocolate crumble and whipped vanilla cream
Passion fruit mousse with white chocolate and cream cheese ganache, cookie crumble and blueberry coulis

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Kompisar har middag i Restaurang Tylöhus.

Ett äldre par som håller hand över ett restaurangbord

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 August 4 – September 14 2025.

STARTER

Butter-baked white asparagus and fried green asparagus served with vendace roe, egg yolk cream, root vegetable chips, pickled red onion and serrano crumble
Caramelized pork belly with jalapeño mayonnaise, red cabbage crudité with sesame, peanuts and scallions

MAIN COURSE

Seared cod loin with white wine sauce, crispy seafood croquette, parsnip purée, confit egg yolk, pickled cucumber, lemon-baked fennel and dill-tossed potatoes
Fried flank steak with sage emulsion, chorizo, charred kohlrabi, butter-fried sugar snap peas and radishes, and potato cake with roasted garlic and pecorino
Truffle risotto with red wine, parmesan, grilled portobello, black cabbage, baked pointed cabbage, and croquette with cream cheese and herbs

DESSERT

Lime pavlova with coconut sorbet, toasted coconut and mango compote
Chocolate fondant with vanilla ice cream, raspberry compote and candied hazelnuts

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friday MENU from 15/9

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 15 2025.

STARTER

Roasted butternut squash with Stilton cream, pomegranate, fig, arugula, candied pumpkin seeds and pumpkin oil
Charred rainbow trout with lime emulsion, trout roe, pickled kohlrabi, dill oil and purple potato chips

MAIN COURSE

Seared Arctic char fillet with chive hollandaise, pan-fried asparagus, pickled radish with fennel and buttered dill potatoes
Rosemary-seared venison tenderloin with buttered blueberry jus, lingonberries- and chili aioli, roasted cabbage croquette, parsnip chips, oven-baked parsnip and celeriac
Truffle ravioli with roasted garlic, mushroom broth, parmesan, salted pine nuts and arugula pesto

DESSERT

Limoncello panna cotta with blackberry sorbet, rosemary- poached walnut and forest berry compote
Chocolate mousse with brownie croutons, sweet-salty hazelnuts, cherry compote and chocolate soil

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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 August 4 – September 14 2025.

STARTER

Seared red prawns with charred coal hollandaise, Granny Smith relish, sour apple purée, chorizo crumble and fried brioche
Jambon de Savoie on fried sourdough bruschetta with burnt chèvre, figs, honey and roasted walnuts

MAIN COURSE

Seared pollock loin with browned butter, horseradish creamed potatoes, crispy monkfish skin, baked parsley root, and crudité of fennel, radish and asparagus
Fried beef fillet with choron sauce, crispy ball of Västerbotten cheese and bacon, wild garlic sautéed carrots, wax beans and spring onions served with confit potatoes with garlic and chili
Butter-poached ravioli with pesto, tomato, basil, spinach, parmesan and salt-roasted pine nuts

DESSERT

Elderflower curd tartlet with burnt meringue, strawberry coulis and fresh strawberries
White chocolate panna cotta with lychee sorbet, rhubarb compote and toasted white chocolate

Show less

saturday MENU from 15/9

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 15 2025.

STARTER

Serrano ham with cauliflower trio: charred, pickled and smoked, with raspberry vinaigrette and caramelized Brazil nuts
Soy-marinated tuna with gochujang mayo, fried wonton chips, crushed wasabi peas, pickled cucumber with chili, gari and sesame

MAIN COURSE

Fried cod loin with buttered champagne velouté, warm salad of kale, grapes, peas, pickled green strawberry, sea asparagus, mashed potatoes and vendace roe
Pepper-seared flank steak with roasted shallot emulsion, tangy soy jus, chanterelles, broccolini and truffle-scented potato cake
Chanterelle risotto with butter-fried kale, pickled silver onion, Parmesan and cheese-onion croquette

DESSERT

Apple pie with vanilla ice cream, almond crumble and salted caramel sauce
White chocolate blondie with sea buckthorn coulis, mascarpone cream and sweetened hazelnuts

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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 August 4 – September 14 2025.

STARTER

Tylösand Skagen mix with vendace roe, stone-baked sourdough bread, sweet and sour red onion, fennel crudité and dill oil
Double-marinated beef fillet with shallot mayonnaise, charred onion and Västerbotten cheese crisp

MAIN COURSE

Warm-smoked rainbow trout with seafood hollandaise, trout roe, butter-fried white asparagus, spinach and potato mash with lemon and dill
Pepper-fried veal loin with garlic butter, red wine sauce, charred glazed vegetables, dirty fries and parmesan aioli
Spicy falafel with raita, charred glazed vegetables, and bulgur with mint, feta cheese, spinach and pomegranate

DESSERT

Baumkuchen with apple compote, cognac raisins, and candied almonds
Blue cheese-baked pears with rosemary honey, salt-roasted walnuts and ice cream with crushed vanilla cake

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sunday MENU from 15/9

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 15 2025.

STARTER

Hash browns with vendace roe, soured cream, red onion and chives
Spiced cured venison with raw-stirred lingonberries, celery purée, duxelles and fried capers

MAIN COURSE

Poached Dover sole fillet with blue mussel velouté, trout roe, cauliflower purée, oven-roasted roots and browned citrus butter potatoes
Seared Swedish rooster breast with rich apple jus, creamy lemon- and herb-flavored polenta, pan-fried seasonal carrots, pointed cabbage and kale
Mushroom goulash and polenta with parmesan, salt-roasted pumpkin seeds and fried oyster mushroom

DESSERT

Nougat Swiss roll with raspberry sorbet, lemon meringue and hazelnut crunch
Fermented milk ice cream with tea-baked pineapple, roasted white chocolate and dark chocolate crémeux

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