"There is no sincerer love than the love of food". So said George Bernard Shaw, and we agree.

It is important for us to serve food that is nutritious, healthy and of high quality. In other words, food that does not make you tired and drowsy. Obviously we can arrange most things for your wishes, but our experience of meetings and conferences benefits towards lighter dishes that makes it easier to stay sharp for longer meetings.

We have our own chef who are inspired by Scandinavian cuisine but also collaborating with some well-chosen partners who delivers everything from organic juices to rawfood salads. All for you to get just what you want when you visit us.



We have a wide selection of lunch alternatives. Every week we switch courses so when you book a meeting, conference or event at Nio Rum you will receive a menu for the week that you booked.


a selection from our new THREE COURSE DINNER


Salad with dill and fennel cooked char with poached egg and trout caviar, served with a citrus sour cream dressing

Swedish Hash browns with Kalix bleak roe (30g) served with crème fraiche

Warm green asparagus soup, served with lemon crème and salt broiled scallop

Prosciutto di Parma & goat cheese terrine with roasted hazelnuts & pomegranate reduction, topped with fried kale

Vegetarian ceviche of oyster mushrooms, portabello and forest mushrooms, flavoured with chilli and coriander

Cauliflower and potato terrine with truffled egg crème, topped with parmesan


Main dish

Grilled pike perch on a bed of apple and kale salad and dill butter sauce, served with hot tossed potato

Pan fried anglerfish with shellfish sauce, nettle and potato crème, topped with fried root vegetable

Chicken roll with potato cake and a chili spiced tomato sauce, served with thyme and lemon roasted white and green asparagus

Tournedos of roast veal fillet on a bed of carrot-and turmeric pure, served with potatoes and manchego muffin and balsamico

Curry Roasted Cauliflower with carrot cream, roasted nuts and beluga lentils salad

Deep-fried risotto steaks with roasted green pepper cream, served with puy lentil salad flavoured with Earl Grey



Vanilla and Tonka-bean Bavarian cream with cloudberry and almond

Pistachio nut tartelette with strawberries and passion fruit pannacotta

Toffee cream-filled chocolate cake with honey crisp and fresh berries



March 2017