A speciality of Norrland and Norway.įranskbröd: a large loaf of French bread.įrikadeller: small boiled meatballs made from ground veal, beef, or game. fladensill: small, oily herring found in the North Sea.įläsklägg och rotmos boiled pickled pork with mashed turnipsįlötgröt, sammetgröt: porridge made from flour and cream. Fry lightly on both sides and serve with sugar and perhaps a little jam.įemöring: a small serving of fillet of beef served with onions and a fried egg.įilmjölk: processed sour milk that has a consistency similar to yoghurt.įjärilskotlett: boneless butterfly cut of meat.įläsk och bruna bönor unsmoked bacon with brown beansįläskhare: boneless loin of pork. Dip slices of bread into a pancake-like batter seasoned to taste. Mostly used in baking.įattiga riddare: simple desssert that is somewhat international. Long ago, dinner commenced with the "brännvinsbord" which consisted of several different sorts of schnapps, pickled herring or anchovies (vassbruk), homemade cheese, bread, and salted pretzels.īönvälling or bondbönsoppa: an old-fashioned Swedish soup that has been thickened and is made from broad beans (also called horsebeans or Jeruselem's Thorn)įalukorv lightly smoked and boiled sausageįarinsocker: (dark brown sugar, raw sugar) less refined sugar with a somewhat spicy taste.
Often served together with fried salt herring and pork.īre smör på en brödskiva butter a slice of breadīrunkål: a speciality from Skåne made from cabbage browned in a fry pan.īrynt smör: Melt butter or margarine that has browned, but not burned, in a fry pan.īrännvinsbord: the forerunner of the smorgasbord.
In addition to the excellent food, you get good and professional, and yet casual service.Biff a la Rydberg: a Swedish speciality named after Hotel Rydberg in Stockholm.īiff h la Lindström: a Russian-inspired dish made from ground beef and named after Captain Henrik Lindström, Vilsne), who was, among other things, Russian consul in Visby.īlanklax: older terminology for Baltic or Atlantic salmon.īondomelett: a simple omelette that contains onion, potatoes, salted or smoked fish or boiled ham.īondsås: milk-based onion sauce. All dishes are waited to the tables hence every portion gets the attention it deserves, and you do not have to queue at the salad bar or for the buffet main course. On weekdays you get an outstanding lunch for a competitive price, and we welcome those paying for their lunch themselves. Come for Sunday lunch, and bring your entire family too. In our restaurant you will be served delicious food on weekends too, both on Saturdays and Sundays. You are welcome just like you are, and even the largest man will be satisfied. Our clear goal is to produce fair and traditional food, in which you will be able to identify the tastes and raw materials, without unnecessary swank. You areserved by a team of highly skilled professionals, who have collected know-howand experience from several different restaurants over the years. Goodies that nourish the soul as well as the body. Fish, lamb and vegetable sin various forms, honouring traditions, while making use of the newest kitchen know-how. Restaurant OOBU serves fresh archipelago dishes in the middle of Turku, in the traditional Bassi house.
And just like back then, we appreciate good and fresh eatables today. The air echoed with sounds of seagulls, cries and laughter, when customers were allured, and prices were negotiated. Fresh, salted and smoked fish, meat, pastries, potatoes, cabbage, rutabagas and turnips. The bank buzzed with life, when islanders by boat brought seafood and agricultural products to the city centre and the dinner tables of Turku residents. In 1884 a grand stone house was finished on the bank of Aura river.
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