Welcome to
Krog Axet

A modern beer hall, a cocktail bar and a neighborhood pub with Swedish comfort food.

Traditional Swedish
comfort food

Enjoy an exceptional journey of taste. It’s our job every day to make every important aspect of the customer experience a little bit better.

KROG AXET RECOMMENDS

Selected Menus

Enjoy a seasonal palette designed by our chefs’ with carefully selected ingredients.

Smaller
Potato & Jerusalem
artichoke patties
120:-

Black pepper mayonnaise / blackened spring onion / pickled tomato / rocket sallad


Deepfried oysters
95:- / 3pcs

Tomato mayonnaise / cress / pickled fennel

Salt baked beets
120:-

Goat cheese yoghurt / pickled white onion / fried buckwheat (Whole 185:-)

Venison tartar
135:-

Venison back strap / capers / cured egg yolk / fried parsnip / pickled shallot
(A larger tartar with fries 235:-)

Toast Skagen
135:-

Shrimps / grilled lemon / dill / fried levain bread

Cheese / Charcuterie
For one 98:-

Crisp bread / marmelade / olives / cornichons
(To share 179:-)

Dirty Fries
105:-

Cheese / onions / roasted aioli


Signature cocktails
Surfin’ Safari
154:- / 5cl

Angostura 3yo Rum / Amontilado Sherry / Italicus / Pineapple / Basil / Lime

Sweetheart Grips
154:- / 5cl

Tullamore D.E.W/ Madre Mezcal / Absinth / Mint / Lime

Moby Sip
154:- / 5cl

Even Williams Bourbon / Borghetti / Amaro Montenegro / Strega / Passion Fruit / Bitters

Yuzu Fine
154:- / 5cl

Roku Japanese Gin / Yuzu Sake / Green Tea / Lemon

Main Courses
Fish Gratin
198:-

Prawns / crayfish / herb crunch / mashed potatoes

Chicken Sandwich
198:-

Confit chicken / blue cheese sauce / cabbage sallad / pickled chili / 
fried shallots

Baked Swedish turnip (vegan)
188:-

Confit fennel / pickled mustard seeds / wheat berry ragu / smoked almonds
gremolata

Butchers steak
259:-

Redwine sauce / pickled onion / smoked celeriac puré
tarragon mayonnaise / potatoes rosti


Cold smoked spiced salmon
229:-

Dill and mustard sauce / pickled cucumber / fried shallots 
boiled potatoes in a Sandefjord sauce

Först till kvarn

The weekly special, ask the staff what we’ve got today

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