June 2013

- The temperature is rising and the summer is on its way! This is the season for vegetables and fruits. The French wild asparagus grows a side of the roads and has rippen. The Swedish blue mussels is perfect this time of the year, they are both extra large and very, very tasty. The hand picked Norwegian scallops are at its peak and I think this will be the last month for them. The stone fruits from Provence is entering which is a clear sign of the summer. Apricot, white peaches from the vineyard, tomatoes from Swedish Viken and so much more. To me as a chef this is a time that inspires. This menu is compiled in the honor of the ingredients.

I hope that you appreciate it as much as we love cooking it.

Danyel Couet

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!