Easter falls on April 1 this year, and the restaurant Tennstopet are already getting ready to celebrate it. This year, the historic restaurant is focusing on the familial aspect of the holiday, and with a special menu and an atmosphere designed to fit perfectly when the generations come together to celebrate the holiday. This year’s Easter menu also focuses on tradition, with lamb at the centre, along with the restaurant’s very own snaps. Kitchen head Micke Schedin says: “Easter is a familiar holiday here at Tennstopet, and for those that want a simple Easter our menu is perfect. We serve tradition with our own twist. Swedish lamb, our own pickled herring and home-spiced spirits are always appreciated by our guests”.

Tennstopet Easter Menu

Starters:
Smoked lamb, with goat’s cheese, beet terrine and walnut bread.

Herring, egg, potato and chives with hot melted butter.

Tennstopet’s own herring, cheese, butter and bread.

Main Courses:
Herb-baked lamb steak, peacream, roasted garlic,  truffle croquettes.

Spring lamb with dill.

Dessert:
Orange tarte, Italian meringue, blood apple sorbet, roasted almonds.

The Easter Menu is available between March 29 and April 8.
Tennstopet, Dalagatan 50