At Rutabaga, maestro Mathias Dahlgren creates the next generation’s lacto-ovo-vegetarian menu. Produce from all over the world is used to create dishes that can be shared, combined or eaten separately. The wine list is rooted in Europe and focuses on organic and natural wines. Guests are welcome for a drink and can also order wines from the Grand Hotel cellar-list.
Simon SamuelssonHead Sommelier