Fandado translates from the world language Esperanto into Fusion. This idea carries the concept of the restaurant. Like Esperantowe refrain from specifying a certain ethnicity or food culture amd rather find something that everyone can relate too.
We serve small to medium sized courses. The concept is based on the experience of socializing, sharing, and enjoying the food together in a modern and tranquil environment.
The food is inspired by different cultures around the world, and influences are taken from all corners of the globe, and flavors from North to South, and East to West.
Bonvenon al ni!
MALGRANDAJ PLADOJ EL LA TUTA MONDO
BLUA FROMAGO RAVIOLOJ
Ravioli with spinach and walnuts in a cream sauce with blue cheese and pine seeds.
SUPO DE ARTISOKO KUN TRUFOJ
Jerusalem artichoke soup with oat cream and truffels.
SUDA FRITITA KOKIDO
Southern fried chicken with hot sauce, lemon and pickled cucumber.
SIMFONIO SUR BETOJ
Symphony of beets with chèvre cream, browned butter and hazel nuts.
KRADROSTITA PORKAĴO GOCHUJANG
Grilled pork belly with gochujang, kimchi mayonnaise and spicy Bao.
BUTERE BAKITA FLORBRASIKO
Butterbaked cauliflower with black truffles and fried onion rings.
Slider with kimchi, pickled cuecumber and red onion, cheddar and red oil mayonnaise
TAKO KUN PROFUNDE FRITITAJ FABOJ
Tacos with bean fritters in soft tortilla bread with grilled salsa and avocadocréme.
Classic Carpaccio of beef fillet with spinach, parmesan cheese and truffle creme.
KUKAJO TACO KUN KALIXLOROM
Swedish Caviar from Kalix in a potato taco with smetana and red onion.
SPICA KUKUMA SALATO
Cucumber salad with black vinegar, red oil, peanuts and cilantro.
Blackened green asparagus with truffle mayonnaise and parmesan.
Lightly blackened tuna tatami with pomelo, coconut flakes, cashew nuts and noun cham.
KROKETO KODAJ TACOJ
Cod fillet fritter with mango salsa, miso mayonnaise in wheat tortilla bread.
KRADROSTITA FLANKA STEKAĴO
Grilled flank steak with chimichurri, mojo rojo and pimientos de padrón.
KVIN AROMAJ ANASBRUSTAĴOJ
Five spice duck breast with lotus root, sea coral och soy- och yuzu sauce.
Dumplings filled with pork, pak choi, ginger and Sichuanpepper. Also available as vegetarian.
Steamed char with funnel chantarelles, pickled salsify, browned butter and deep fried kale.
KALIKO KAJ FLORBRASIKO
Seared scallop in its own shell with cauliflower puré, cucumber and yuzu.
Chef’s choice from the menu. We recommend that the whole table eat the menu together for the best experience.
Raspberry clafoutis with licorice fudge, merengue and raspberry sorbet.
Chocolate with salt roasted almonds, dulce de leche, milk chocolate and vanilla ice cream.
FREŜA TENILO TOASTITA KOKOSO
Fresh mango with cashew nuts, roasted coconut flakes, spiced caramel and coconut sorbet.
Smoked vanilla bavaroise with Ruby-1 chocolate and blackcurrant.