
Photo: Stefan Andersson
The Restaurant’s menu
Opening hours
Tuesday and Friday
11.00–19.30
The kitchen is open:
11.00–18.30
Wednesday, Thursday, Saturday, Sunday
11.00–17.00
The kitchen is open:
Wednesday–Thursday 11.00–14.30
Saturday–Sunday 11.00–15.30
Menu Week 6
Bread and butter, mineral water, and salad is included.
Tuesday 4 February
Venison stew (MP, SU)
with mushrooms, lingonberries, and mashed potatoes
175 SEK
Greek yogurt and feta cheese mousse (MP, SU, G)
slow-baked yellow beetroot, blood orange, pistachios, mint, and watercress
155 SEK
Wednesday 5 February
Spiced chicken thigh fillet (SU, MP, E, M)
with lavender glaze, cavolo nero, smoked mayonnaise, buttered carrots, potatoes, and red wine sauce
175 SEK
Spice-roasted carrot (M, E, SU, MP)
with kale, aioli, and white beans tossed with sun-dried tomatos
155 SEK
Thursday 6 February
Cabbage pudding (E, M, SU, G, MP)
boiled potatoes, cream sauce, lingonberries, and pickled cucumber
175 SEK
Whole baked cauliflower (MP, SU)
sautéed oyster mushrooms, Parmesan, brown butter, and cauliflower cream
155 SEK
Friday 7 February
Cusk (F, SU, MP, C)
with a rich seafood sauce, fennel, and dill-infused potatoes
175 SEK
Risotto (SU, MP, N)
with Västerbotten cheese, accompanied by pumpkin, savoy cabbage, lovage, and hazelnuts
155 SEK
Saturday 8 February–Sunday 9 February
Cusk (F, SU, MP, C)
with a rich seafood sauce, fennel, and dill-infused potatoes
185 SEK
Risotto (SU, MP, N)
with Västerbotten cheese, accompanied by pumpkin, savoy cabbage, lovage, and hazelnuts
165 SEK
Allergens
(G) contains gluten
(Crustaceans) contains crustaceans
(Egg) contains eggs
(F) contains fish
(Peanuts) contains peanuts
(SB) contains soya beans
(MP) contains milk protein
(N) contains nuts
(SE) contains celery
(M) contains mustard
(Sesame) contains sesame seeds
(LU) contains lupin
(Molluscs) contains molluscs
(SU) contains sulphur dioxide and sulphites
CONTACT
For questions regarding allergies or other dietary preferences, please contact the restaurant at: info@momumat.se or +46 (0)8 520 236 60.
The restaurant actively collaborates with Hållbara Restauranger to promote sustainability. We prioritise locally sourced, seasonal ingredients.

Published 8 March 2016 · Updated 3 February 2025