May 2013

- The spring and daylight is here! It grows in the soil, the snow is replaced with buds, and a whole smörgåsbord of ingridients reveals.
It is an honor to be able to refine the natures rebirth. The Almond shaped, French Gariguette strawberries, black morels that tastes like damp forest, white asparagus with its tender and a bit nutty flavour, the first green asparagus tastes like freshly cut grass, spring-fish from lakes and oceans with its firm and tasty meat, suckling lamb, veal and so much more. To me as a chef this is a time that inspires. This menu is compiled in the honor of the ingridients.
I hope that you appreciate it as much as we love cooking it.

Danyel Couet

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Friday lunch at F12 Restaurant

Finish off the week with a leasure long lunch at F12. We offer Chef´s favourite dishes from the evening´s tasting menu. On Fridays you can enjoy our three course lunch menu to the price of sek290 instead of sek390. Our head sommelier Sören Polonius will open up several fine wines to be served by the glass. Welcome to F12 Friday lunch!