Á la carte - Autumn menu | Ångbryggeriet Piteå

Appetizers

This season, our appetizers draw inspiration from the forest and its surroundings. We collaborate with local growers to highlight seasonal ingredients and create flavorful snacks with a natural character. We recommend pairing the dishes with one of our delicious cocktails — a perfect start to the evening.

Goat cheese

Panko-breaded and fried goat cheese served with pickled onion, pickled beetroot from Roknäsgården and chive emulsion

Vegetarian

Kalix Vendance roe

Västerbotten cheese crisps served with Kalix vendace roe, sour cream and red onion

199

Beetroot

Mousse of salt-baked beetroot from Roknäsgården, pickled cucumber filled with cream cheese flavored with blueberry and grated balsamic

Vegetarian

Chanterelle

Chanterelle soup made with chanterelles from Tärnaby, flavored with chili and cayenne, served with finely shredded fennel and apples from Roknäsgården and grated cured moose heart (Vegetarian option available)

135

Vegetarian

Entrees

As nature changes color and the air turns crisp, we draw inspiration from the forests, marshes, and fields of Norrbotten. This season’s starters are filled with flavors from locally foraged mushrooms, root vegetables, and other ingredients that reflect the rich autumn pantry. Everything is carefully selected in collaboration with local growers and producers — to give you a taste experience that is both grounded and full of character.

Tortellini

Homemade tortellini filled with cream cheese and chanterelles from Tärnaby, chanterelle foam with sherry, pickled apples from Roknäsgården and fried apples

225

Vegetarian

Scallops

Butter-seared scallops served with pickled cucumber and jalapeño, crispy fried leek from Roknäsgården, browned butter panko and leek mousse

259

Reindeer carpaccio

Lightly cured reindeer seasoned with salt and pepper, served with finely grated fennel from Roknäsgården, apples and kohlrabi, spruce shoot oil and grated balsamic

225

Tartar

Finely minced Swedish beef tartare seasoned with salt, pepper, oil, buckwheat, capers, and chives served with pickled onion, lemon thyme and garlic emulsion and crispy potato shards

Small

229

Large

369

Elk tartar

Elk tartare seasoned with salt and pepper, fried buckwheat, dried capers, lingonberry and spruce shoot oil and pickled shiitake mushrooms

229

Main course

The rich food culture of Norrbotten takes center stage in our main courses. Inspired by autumn and mindful of our guests’ preferences, we prepare dishes with warmth, care, and ingredients that reflect the season’s deeper, more robust character. Here, tradition meets creativity in plates that celebrate the best of our landscape — from wild game of the forest to the crops of the farm.

Celeriac

Salt-baked celeriac from Roknäsgården served with roasted beets, Sauternes-infused cauliflower sauce and cheese cream

245

Vegetarian

Arctic char

Butter-fried Arctic char served with cauliflower florets from Roknäsgården, Sauternes-infused cauliflower sauce, raw kohlrabi, pickled cucumber, and lingonberry & spruce shoot oil

399

Halibut

Butter-baked halibut served with apple purée from Roknäsgården, lemon-pickled apples, Sandefjord sauce with herb oil and Dopp i kopp — a traditional dish from Tornedalen our way — tournéed potatoes in onion broth

425

Venison

Grilled venison fillet coated in panko with white and black pepper and lingonberry salt, served with stirred lingonberries, parsnip purée, butter-seared chanterelles from Tärnaby and lingonberry and blackcurrant syrup

445

Mallard

Butter-seared mallard served with roasted Jerusalem artichokes and golden beets, blueberry velouté, mushroom foam, butter-seared broccolini from Roknäsgården and shiitake mushrooms

399

Tenderloin

Grilled Swedish beef tenderloin served with red wine demi-glace, steamed broccolini from Roknäsgården and parmesan fries

425

Desserts

Finish your meal with something sweet that captures the essence of autumn. Our desserts are crafted with care, focusing on seasonal flavors — think rich berries, smooth creams, and warm, spicy notes that comfort from within. Each combination is carefully balanced to deliver a finale that both surprises and lingers.

Cloudberry

Cloudberry ice cream made from this autumn’s harvest, served with white chocolate cheesecake, roasted buckwheat, caramel panna cotta, almond crumble and cloudberry pearls

165

Blueberry

Kallvikens blueberry ice cream and blueberry bavarois, yuzu lemon cream, chocolate crumble and dark chocolate panna cotta

145

Chocolate

Blackcurrant sorbet served with ruby chocolate cream, chocolate panna cotta, chocolate crumble and blackcurrant cream

145

Cheese platter

Tonight’s selected cheeses served with marmalade and crackers. The price applies to 1, 2, or 3 different cheeses.

1 piece

145

2 pieces

165

3 pieces

185

Praline

Please ask for tonight's flavors