En man och två kvinnor som äter och skålar på Titus veranda

THREE COURSE DINNER

Welcome to a taste sensation for all senses. Since 1915, Restaurang Tylöhus has created golden moments during visits to Tylösand. Today, it’s an updated classic where innovations and traditions meet in harmony on your plate. The result is culinary impressions that stays in your memory and becomes timeless. Just like the photo art you can enjoy on the walls.

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MONDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Hot-smoked salmon with pickled coleslaw of pear and black kale, served with dill potato cake
Focaccia toast with butter-fried chanterelles, truffle cream cheese and crispy fried onion

MAIN COURSE

Fried Arctic char with Champagne sauce, trout roe, autumn apple salsa, crispy hazelnut croquette, grilled asparagus and gratinated pommes duchesse
Fried venison topside with red wine sauce, browned butter emulsion, kale and mustard seed croquette, pickled fennel, root vegetable terrine and apple pearls
Mushroom ravioli with truffle broth, duxelles croquette, truffle cream, Parmesan and rocket

DESSERT

Dulce de leche cheesecake with maple syrup, cinnamon-roasted nuts and blackberry compote
Chocolate blondie with browned butter, apple sorbet, torched meringue and fresh berries

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TUESDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Skagen on butter-fried brioche with red onion drops, chives and vendace roe
Duck bonbons with apple, horseradish, charred leek and browned butter powder

MAIN COURSE

Red sole with Sandefjord sauce, crab croquette, sautéed leek, radish, lemon pearls and potato purée with browned butter
Fried chicken breast with butter-enriched port wine sauce, fried chanterelles, pork belly, poached yellow beets and potato gratin
Pumpkin risotto with a crispy Gammel Knas cheese croquette, rocket and salted roasted pumpkin seeds

DESSERT

Crunchy apple pie with cardamom bavaroise, cinnamon and chocolate pieces
Chocolate pâté with vanilla ice cream, salted caramel sauce and raspberry compote

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En manlig kock i ett restaurangkök iklädd kockmössa

wednesday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Tuna tartare with capers, parsley, shallot, lemon and roasted onion aioli
Cured venison with lingonberry aioli, sweetened lingonberries, fried parsnip, pickled onion and blue cheese cream

MAIN COURSE

Butter-fried pollock loin with roe sauce, shellfish croquette, lemon-roasted potatoes and a crudité of fennel, silver onion, spinach and prawns
Pink-roasted beef rostas with port wine sauce, wild mushroom croquette, fried broccolini, oyster mushrooms and potato cake with truffle
Spicy goulash with chanterelles, beans, parsnip and garlic-gratinated sourdough bread

DESSERT

Dark chocolate tart with Calvados ice cream, blueberry meringue and fresh berries
Vanilla panna cotta with orange jelly, honey crunch, chocolate pearls and browned butter powder

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thursday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Hot-smoked salmon with pickled coleslaw of pear and black kale, served with dill potato cake
Focaccia toast with butter-fried chanterelles, truffle cream cheese and crispy fried onion

MAIN COURSE

Fried Arctic char with Champagne sauce, trout roe, autumn apple salsa, crispy hazelnut croquette, grilled asparagus and gratinated pommes duchesse
Fried venison topside with red wine sauce, browned butter emulsion, kale and mustard seed croquette, pickled fennel, root vegetable terrine and apple pearls
Mushroom ravioli with truffle broth, duxelles croquette, truffle cream, Parmesan and rocket

DESSERT

Dulce de leche cheesecake with maple syrup, cinnamon-roasted nuts and blackberry compote
Chocolate blondie with browned butter, apple sorbet, torched meringue and fresh berries

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Kompisar har middag i Restaurang Tylöhus.

FRIDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Skagen on butter-fried brioche with red onion drops, chives and vendace roe
Duck bonbons with apple, horseradish, charred leek and browned butter powder

MAIN COURSE

Red sole with Sandefjord sauce, crab croquette, sautéed leek, radish, lemon pearls and potato purée with browned butter
Fried chicken breast with butter-enriched port wine sauce, fried chanterelles, pork belly, poached yellow beets and potato gratin
Pumpkin risotto with a crispy Gammel Knas cheese croquette, rocket and salted roasted pumpkin seeds

DESSERT

Crunchy apple pie with cardamom bavaroise, cinnamon and chocolate pieces
Chocolate pâté with vanilla ice cream, salted caramel sauce and raspberry compote

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SATURDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Tuna tartare with capers, parsley, shallot, lemon and roasted onion aioli
Cured venison with lingonberry aioli, sweetened lingonberries, fried parsnip, pickled onion and blue cheese cream

MAIN COURSE

Butter-fried pollock loin with roe sauce, shellfish croquette, lemon-roasted potatoes and a crudité of fennel, silver onion, spinach and prawns
Pink-roasted beef rostas with port wine sauce, wild mushroom croquette, fried broccolini, oyster mushrooms and potato cake with truffle
Spicy goulash with chanterelles, beans, parsnip and garlic-gratinated sourdough bread

DESSERT

Dark chocolate tart with Calvados ice cream, blueberry meringue and fresh berries
Vanilla panna cotta with orange jelly, honey crunch, chocolate pearls and browned butter powder

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SUNDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 14, 2026 to January 24, 2027.

STARTER

Tylösand Skagen with vendace roe on butter-fried brioche, red onion drops and chives
Tylöhus charcuterie and cheese: 18-month-aged Serrano ham, truffle salami, Brillat-Savarin, Gammel Knas cheese, marmalade, Nocellara olives, spiced roasted nuts and the bakery’s seed crackers

MAIN COURSE

Salmon and cod bouillabaisse with saffron aioli, fennel, tomato and garlic croutons
Oven-roasted veal tri-tip with red wine sauce, chimichurri emulsion, tomato and onion chutney and roasted root vegetabless
Pappardelle with creamy truffle pesto, wild mushrooms, browned onion and rocket

DESSERT

Sea buckthorn mousse with chocolate ganache in a wafer, caramelised white chocolate, chocolate crisp and fresh berries
Classic crunchy crème brûlée with bourbon vanilla and fresh berries

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