Ski Lodge Restaurant
Directly adjacent to the ski lodge's reception is the ski lodge bar and restaurant. This area offers a special environment, with high ceilings, comfortable chairs and a large brick fireplace; you can relax, dine or have a nice warm or cold drink. Everyone is welcome to the Lodgerestaurant!
The entrance to the restaurant is through the ski lodge entrance to Lisa Hage (beginner area) or the main entrance to the car park. Lunch is served from 11.30 am to 2.00 pm.
For dinner the ski lodge restaurant offers a la carte dining prepared by the lodge chefs that you can see through the windows to the kitchen. We also offer a large buffet with the night’s theme. If you have pre-booked with the "Romme Package" with ski passes and dinners, the buffet is what is included. There is also a separate children's buffet. After dinner, you are welcome to try the evening desert. Dinner is served from 5.00 pm to 9.00 pm.
At the lodge's bar you can take a break, relax and enjoy the fireplace. In the bar we serve freshly prepared tasty espresso or latte, hot chocolate with whipped cream, beer on tap or bottle as well as many other drinks. In the afternoon, we also recommend our bar menu with lighter foods.
During certain days we also offer after ski where you can come directly after a days skiing to relax, socialise, and talk about the days experience. After ski is generally after skiing on Tuesdays, Fridays and Saturdays from 3.00 pm to 5.30 pm.
All our restaurants are open when our slopes are open.
Closed for the season!
|Lodge LunchBeef burger with fried onions, dala potatoes, pickled cucumber and lingonberries||129:-|
|Lodge LunchGoulash soup served bread and creme fraiche||105:-|
|Lodge LunchSalad with grilled Mediterranean vegetables, wheat berries and taggiascoliver, örtcreme. Topping: Dijon chicken fried 25:- mozzarella 20:-||105:-|
|Lodge LunchTortiglioni with chanterelles,||129:-|
|Lodge LunchDeer stew served with parsley potatoes||149:-|
|Lodge LunchFried herring on Danish rye bread served with potatoes||139:-|
|Lodge Lunch for kidsPasta Bolognese||70:-|
|Lodge Lunch for kidsPanncakes with jam and whipped creme.||60:-|
|Lodge Lunch for the kidsPasta with fried sausage||70:-|
|Lodge Lunch for the kidsGoulash soup with bread from our own bakery,||70:-|
|Evening buffet Monday and FridayAmerican Lodge Buffet inspiration from America with spicy, smoky and sweet notes||295:-|
|Evening buffet Tuesday and SaturdayItalian flavors inspired by Italy with classic tastes.||295:-|
|Evening buffet WednesdayOriental buffet inspired by the Mediterranean, the Middle East, Greece, Turkey, Lebanon||295:-|
|Evening buffet Thursday and SundaySvenska smaker med inslag av Dalarna||295:-|
|A la Carté, First CourseKarlJohan-mushroom soup and almond||109:-|
|A la Carté, first courseJunko roe 30g, Served with chopped red onion, sour cream, bread, lemon and dill||155:-|
|A la CartéFilled pasta with ricotta and Karl-Johan, toasted hazelnuts, butter broth, Swedish Pecorino cheese||169:-|
|A la Carté Fillet of reindeer with jerusalem artichoke puree||319:-|
|A la CartéGrilled trout fillet with cauliflower puree, roasted cauliflower, älvdalsrom, citronette, cress||239:-|
|A la Carté, dessertHome-made truffles, 3st 40: -||15:-|
|A la Carté, dessertOld days vanilla ice cream from Rättviksglass with warm cloudberries.||79:-|
|Snack TrayMeat from Siljan Chark, small piece of cheese, beer sausage, olives, root vegetable chips. Served 02:00 pm to 05:00 pm in the Ski Lodge Bar.||129:-|
|KnäckepizzaKnäckepizza with small salad. Served 02:00 pm to 05:00 pm in the Ski Lodge Bar.||Halv 49:- / Hel 75:-|
|Alt root vegetable chips. vegetablesAlt root vegetable chips. vegetables Served 02:00 pm to 05:00 pm in the Ski Lodge Bar. .||59:-|
|Lodge LunchSteamed Cod with browned butter and potatoes||145:-|
|Hot DogsBaked hot dog bun, spicy sausages from Siljan Chark, Liss Ella's sweet-strong mustard, pickled red onions, fried shallots, root vegetable chips. For the younger crowd. Grilled sausage with bread from Siljans meat with bread, mustard, ketchup, roasted onions. 25: -||69:-|