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Restaurants

Stadsmästargården

Beautiful restaurant setting with many seats. Småland’s provincial dish ’isterband’ (coarsely ground smoked sausage) and naturally also our own meatballs with lingonberry jam and lots more.

Opening hours:

19-20/10, 11:00 am-16:00 pm
26/10-3/11, 11:00 am – 16:00 pm.


Children / adult prices

Our own meatballs with mashed potatoes, cream sauce and lingonberry jam. 75:-/120:-
The meatballs contain beef, potato, onion, salt, white pepper. Meat content 66%.
The mashed potato contains milk and lactose. Boiled potato as an alternative.
The cream sauce contains milk protein and lactose. Gravy sauce as an alternative.

Fried battered cod (MSC labelled) with our own mashed potatoes, crispy vegetables and creamy herb dressing. 80:-/130:-
The herb dressing contains egg, mustard and milk protein.
Gluten-free alternative: cod without batter.

Green pea patties with roasted root vegetables, baked vine tomatoes and parsley cream (vegan). 75:-/130:-
The pea patty (VEGAN) contains green peas, parsley, yellow onion, garlic, corn starch, salt and pepper. Served with vinaigrette.

Småland ‘isterband’ sausage from Vaggeryd with potatoes in white sauce, our pickled beets and pickled gherkins from Kinda. 80:-/130:-
The ‘isterband’ sausage contains BARLEY GRAIN, pork, pig’s heart, beef, potato flour, pig fat, salt, dextrose, potato fibre, onion, WHEAT STARCH, sugar, spices, gelatine, antioxidant agent E301, preservation agent E250, liquid smoke (naturally recreated smoke).
The potatoes in white sauce contain milk protein and lactose.

Cherry-glazed bacon from Brantestad Farm with roast potatoes, red wine sauce and ‘Prästost’ cheese sauce. 90:-/155:-
The ‘Prästost’ cheese sauce contains egg, mustard, milk protein.


Majkens Mat

Substantial food made from Småland raw produce. Potato pancakes with pork is our speciality. We have something for young and old. Lots of seating, including outside.

Open

19-20/10 11:30 am – 17:00 pm
26-28/10 11:30 am – 17:00 pm
29/10-1/11 11:30 am – 18:00 pm
2/11-3/11 11:30 am – 17:00 pm

Children / adult prices

Our own meatballs with mashed potatoes, cream sauce and our own lingonberry jam. 75:-/120:-
The meatballs contain beef, potato, onion, salt, white pepper. Meat content 66%.
The mashed potato contains milk and lactose. Boiled potatoes as an alternative.
The cream sauce contains milk protein and lactose. Gravy sauce as an alternative.

Handmade potato dumplings made from raw Småland produce with melted butter and lingonberry jam. 80:-/130:-

Warm-smoked salmon (ASC labelled) with potatoes from Aby in white sauce and dill, kale and baked tomatoes.  80:-/130:           .

Småland potato pancake with sautéed bacon from Brantestad and lingonberry jam. 80:-/135:-
The potato pancake contains egg, gluten, lactose, milk protein.

Autumn salad of mixed wholemeal, beans and roasted pumpkin with beets, kale, pickled red cabbage and small tomatoes (vegan). 80:-/130:-



A.Larsson’s Pancakes

19-20/10 11:00 am – 17:00 pm
26-28/10 11:00 am – 17:00 pm
29/10-1/11 10:00 am – 19:00 pm
2/11-3/11 11:00 am – 17:00 pm

New this season is that we serve our pancake buffet in a nice 50s setting on Troublemaker Street. At A. Larsson’s Pancakes you can eat as many pancakes as you want or can manage, served on floral china. We make the pancake batter from scratch with pure raw produce from local producers. Accompaniments such as jam are made in our kitchen, and we whip the cream, which comes from Småland cows, ourselves. A. Larsson’s Pancakes shares a courtyard with A. Larsson Bakery, so there is space for many guests, indoors and outdoors in the verdant courtyard. If you or someone else in your group fancies something different, you can choose from the bakery’s range, such as a healthy sandwich, and still eat together outside.
We also have different options for allergy sufferers: gluten-free and milk- and egg-free pancakes.

Here is our pancake recipe:
Ingredients:
2 ½ dl flour
6 dl full-cream milk
3 eggs
½ tsp salt
1 ½ tsp sugar
2 tbsp melted butter
1 tbsp butter for the first pancakeMethod:
Whisk the flour with 3 dl of the milk until the batter is free of lumps. Add the rest of the milk. Whisk in one egg at a time and add salt and sugar. Let the batter stand out for about 30 minutes. Melt 2 tbsp of butter and add to the batter. Whisk the batter occasionally to ensure the flour doesn’t sink to the bottom. Melt 1 tbsp of butter in the frying pan. The butter can be allowed to brown a little before pouring in the batter. Turn the pancake when the batter has solidified on top and fry for a short time on the other side. No butter is needed in the frying pan for the rest of the pancakes.Welcome to A. Larsson’s Pancakes.