One of our top three dishes. Tender reindeer in a creamy venison sauce, with vegetables, mashed potatoes and lingonberry sauce.
Our popular best seller through the years. A recipe which is almost unchanged since it came on the menu in 1952. Produced and prepared by loving hands. Served in a brown sauce with carrots, stewed peas, potatoes and home-made lingonberry jam.
Along with rissoles and reindeer stew, this is one of our bestsellers. Salted mutton stew cooked with carrots, turnips, leeks, onions and potatoes. Served with flatbread.