LUNCH MENU AT RESTAURANg TYLÖHUS

Welcome to Hotel Tylösand’s largest and most time-honoured restaurant, open all year. Here our innovative food-creator Henrik Andersson offers an international menu with its own twist, and carefully chosen ingredients from land and sea.

With the Kattegat sea and the Tylösand beach as a constant majestic panorama, we dare to promise you the best possible atmosphere for an inspiring food experience on the Swedish west coast.

Our lunch is served Monday–Friday from 12:00 PM to 1:30 PM and Saturday–Sunday from 12:00 PM to 2:00 PM, except during our summer season.

During the Christmas season, we replace the lunch buffet with Christmas lunch on weekdays and a Family Christmas Buffet on Sundays.

BOOK A TABLE

Booka a table by pressing the button or call + 46 35-333 05

book table

MENU

The menu is valid from January 26- April 26 2026.

MONDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy fried cauliflower florets with horseradish mayonnaise
• White-wine steamed haddock fillet with white wine sauce, shrimp, dill and brown-buttered
• mushrooms
• Roast turkey with Calvados sauce, butter-fried cabbage and pickled kohlrabi
• Mashed potatoes with browned butter
• Pastry chef’s lunch cake or dessert of the day

TUESDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy buffalo tenders with aioli
• Baked salmon fillet with creamy citrus sauce and pan-roasted broccoli
• Spiced veal mince patties with roasted pepper cream and gremolata-dressed butter beans
• Tortellini pasta with ricotta and pistachio pesto
• Pan-roasted potatoes and leek
• Pastry chef’s lunch cake or dessert of the day

WEDNESDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Vegetarian crispy gyoza dumplings with sweet and hot dip
• Teriyaki-glazed salmon croquette with crudité salad and cashew nuts
• Sesame-roasted pork neck with kimchi-baked carrots and Brussels sprouts
• Marinated noodles with coriander and sukiyaki sauce
• Pastry chef’s lunch cake or dessert of the day

THURSDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy fried cauliflower florets with horseradish mayonnaise
• White-wine steamed haddock fillet with white wine sauce, shrimp, dill and brown-buttered
• mushrooms
• Roast turkey with Calvados sauce, butter-fried cabbage and pickled kohlrabi
• Mashed potatoes with browned butter
• Pastry chef’s lunch cake or dessert of the day

FRIDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy buffalo tenders with aioli
• Baked salmon fillet with creamy citrus sauce and pan-roasted broccoli
• Spiced veal mince patties with roasted pepper cream and gremolata-dressed butter beans
• Tortellini pasta with ricotta and pistachio pesto
• Pan-roasted potatoes and leek
• Pastry chef’s lunch cake or dessert of the day

SATURDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Slider with crispy pork, kimchi and coriander
• White-wine steamed coalfish fillet with white wine sauce, shrimp, dill and brown-buttered
• mushrooms
• Medium roasted veal loin with pearl onions and mushrooms
• Red wine sauce
• Truffle béarnaise
• Aioli
• Roasted potatoes Provençale
• Pastry chef’s lunch cake or dessert of the day

SUNDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Vegetarian crispy gyoza dumplings with sweet and hot dip
• Teriyaki-glazed salmon croquette with crudité salad and cashew nuts
• Sesame-roasted pork neck with kimchi-baked carrots and Brussels sprouts
• Marinated noodles with coriander and sukiyaki sauce
• Pastry chef’s lunch cake or dessert of the day

NEW MENU

The menu is valid from April 27-June 25 2026.

MONDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy fried cauliflower florets with roasted garlic mayonnaise
• White-wine steamed cod fillet with shellfish sauce, soybeans, lemon, and spinach
• Veal sirloin with truffle velouté and butter-fried pointed cabbage
• Mashed potatoes with browned butter
• Pastry chef’s lunch cake or dessert of the day

TUESDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Tomato and mozzarella melters
• Roasted pepper and feta cream
• Citrus-baked salmon with pesto-marinated chard and zucchini
• Chicken thigh fillet with butter-roasted chicken broth
• Tortellini with mini mozzarella, spring vegetables, wild garlic, and asparagus
• Oven-roasted Provençal potato
• Pastry chef’s lunch cake or dessert of the day

WEDNESDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Vegetarian crispy gyoza dumplings with sweet and sour dip
• Fish stew with coconut and lemongrass sauce, mussels, and chili-sautéed shrimp
• Sesame-roasted pork shoulder with kimchi, teriyaki-baked pak choi and roasted cashews
• Wok-fried udon noodles with crispy chili and marinated spring vegetables
• Roasted new potatoes with black garlic, sesame and spring onion
• Pastry chef’s lunch cake or dessert of the day

THURSDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Crispy fried cauliflower florets with roasted garlic mayonnaise
• White-wine steamed cod fillet with shellfish sauce, soybeans, lemon, and spinach
• Veal sirloin with truffle velouté and butter-fried pointed cabbage
• Mashed potatoes with browned butter
• Pastry chef’s lunch cake or dessert of the day

FRIDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Tomato and mozzarella melters
• Roasted pepper and feta cream
• Citrus-baked salmon with pesto-marinated chard and zucchini
• Chicken thigh fillet with butter-roasted chicken broth
• Tortellini with mini mozzarella, spring vegetables, wild garlic, and asparagus
• Oven-roasted Provençal potato
• Pastry chef’s lunch cake or dessert of the day

SATURDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Braised beef slider with crispy bacon, gruyère cream and red onion marmalade
• White-wine steamed cod fillet with shellfish sauce, soybeans, lemon, and spinach
• Herb-roasted chicken breast with wild garlic velouté and butter-fried pointed cabbage
• Red wine sauce
• Truffle béarnaise
• Aioli
• Potato gratin with truffle and Jerusalem artichoke
• Pastry chef’s lunch cake or dessert of the day

SUNDAY

• Soup of the day
• Tylösand´s large salad buffet with bread from our bakery, butter and roasted nuts
• Vegetarian crispy gyoza dumplings with sweet and sour dip
• Fish stew with coconut and lemongrass sauce, mussels, and chili-sautéed shrimp
• Sesame-roasted pork shoulder with kimchi & teriyaki-baked pak choi and roasted cashews
• Wok-fried udon noodles with crispy chili and marinated spring vegetables
• Roasted new potatoes with black garlic, sesame and spring onion
• Pastry chef’s lunch cake or dessert of the day