Menu

Our aim at restaurant ÀNIMA is  to maintain the family-style Southern European

tradition with a sharing concept: share both your mind and your food.

 Order several different both smaller and  larger dishes to share around the table! 

Snacks

Marcona almonds    49:- VEG

Olives    39:- VEG

Pan de Cristal   59:- VEG

 Crispy sourdough bread with tomato 59:-

Padrones   59:- VEG

 Fried padrones with sea salt

 

Hummus & pita bread 35:- VEG

A piece of cheese, daily selection 40g/pcs  55:-


 

Charcuteries

Jamon Iberico Bellota 30g 135:-

 Spanish air-dried ham of Iberico pigs

Fennel salami 30g 55:-

Truffle salami 30g 65:-

Iberico Chorizo 30g 75:-

Small plates

to be shared around the table

 

Gambas tails 135:-

 in olive oil, garlic & chili

 

Mushrooms stew 95:- VEG

 & pickled mushrooms on brioche

 

Burrata 155:- VEG

 creamy mozzarella,

served with red endive, pomegranate, 

 pistacchio,olive oil, croutons & oxalis

Cauliflower 85:- VEGAN

cooked in kombu & mushroom broth and then roasted,  

 cashews & black currant vinaigrette

Charred celeriac 75:-

topped with thinly sliced veal “carpaccio style”, roasted   

 hazelnuts, onion mayonnaise, manchego cheese & 

 chervil oil

Beetroot 69:- VEG

 beetroot- & almond crumble, goats cheese, hone 

 & beetroot crisps

 

Steak tartar 135:-

 truffle mayonnaise, capers, arugula, pickled     

 onions, grated cured egg yolk & parmesan cheese

 

Broad bean falafel 105:- VEG

 rosted garlic creme, pointed cabbage salad , tomato, chervil 

 & flat bread

 

Scallops 115:-

 Jerusalem artichoke crème, chorizo crunch, 

 lemon pickled apple & chervil

 

Celeriac canneloni 75:-  VEG

 Filled with mushrooms, cottage cheese, manchego &  

 mushroom

 

Picking plate 195:-

 Jamon Iberico, truffle salami, almonds, olives,   

 cheese & bread

 

Main Courses

Fresh pasta 165:-  VEG

 kale pesto, sunflower seeds, ricotta, lemon & pecorino

 

Arctic char 265:-

 baked point cabbage, fennel crudité, kohlrabi, 

 almonds, white wine sauce & dill oil

 

Braised beef cheeks 265:-

 parsnip purée, parsnip crisps, mushrooms & gravy

 

Beef tenderloin, 345:-

 Jerusalem artichoke in three ways, baked cherry 

 tomatoes, crispy tuscan kale & red wine sauce

 

Sandwich of the week 165:-

 Based on seasonal produce & kitchen inspiration

Dessert

Churros 95:-

 caramel, vanilla ice cream & cardamom

Crème brûlée 85:-

Todays flavour

 

Todays home-made sorbet 65:-

 

Home-made vanilla ice cream   65:-

 

A piece of cheese, daily selection 40g/pcs  55:-

Kids Menu 79:-

Spaghetti Bolognese

Spaghetti with tomato sauce

Lasagna

 

(Psst! Ice cream or sorbet on the house if you finish your food! Up to 12 y.o.)

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SET MENUS 

Chefs Choice...

Menus served to the whole table (minimum 2 people)

Last order 18.00 (due to restrictions)

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Long Menu

585:-/person

Olives, almonds, charcuteries

 & potato chips with whitefish roe

Chefs choice of three small plats

Braised beef cheeks, parsnip purée, parsnip crisps, sauteed mushrooms & jus 

Todays version of crème brûlée 

 

Good wines 495:-

Great wines 795:-

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Short Menu

495:-/person

Chefs choice of three small plates

Your choise of main course:

Braised beef cheeks, parsnip purée, parsnip crisps, mushrooms & gravy.

(beef tenderloin instead of beef cheeks +75:-)

or

Arctic char, baked point cabbage, fennel crudité, kohlrabi, almonds, white wine sauce     

 & dill oil

or

(+75:-) Beef tenderloin, Jerusalem artichoke in three ways, baked cherry 

 tomatoes, crispy tuscan kale & red wine sauce

Todays version of crème brûlée

 

Good wines 395:-

Great wines 645:-

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Afterwork

Tue-Fri 17.00-18.30

145:- inc. one beverage 

(draft beer/house wine/non-alcoholic)

 

Sandwich of the week

 Based on seasonal produce & kitchen inspiration

Broad bean falafel   VEG

 rosted garlic creme, pointed cabbage salad , tomato, chervil 

 & flat bread

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