{"id":6253,"date":"2019-07-23T14:07:44","date_gmt":"2019-07-23T12:07:44","guid":{"rendered":"https:\/\/ripan.se\/en\/?page_id=6253"},"modified":"2021-12-21T19:47:54","modified_gmt":"2021-12-21T18:47:54","slug":"menu-foods","status":"publish","type":"page","link":"https:\/\/ripan.se\/en\/menu-foods\/","title":{"rendered":"Menu – Foods"},"content":{"rendered":"
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OUR FOOD<\/h1>\n
\n \"Huvudr\u00e4tter\"<\/div>\n
Welcome to the exciting city of Kiruna, where the Swedish, Sami and Torne Valley Finnish cultures meet. Most of our produce comes from our three cultural regions, something we would like to tell you more about.<\/p>\n

Every dish has its own history. We know where the reindeer wandered and the fish were caught. Our dishes are prepared with care, following traditional recipes and spiced with new twists and influences from around the world.<\/p>\n

Restaurang Ripan strives to always choose the most eco-friendly and ethical alternative. Our goal is to give you a dining experience that moves your senses.<\/p>\n<\/section>\n<\/div>\n

\n STARTERS<\/h1>\n
\n \"F\u00f6rr\u00e4tter\"<\/div>\n
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Gold from the Bothnian Bay<\/h5>\n
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\n Bleak roe from the Bothnian Bay and smoked white fish with sourcream, and red onion on traditional Gahkku soft flatbread, baked on steel from Malmf\u00e4lten<\/p>\n

\n 265 SEK<\/p>\n

\n We recommend:
\nSybille Kuntz Qualit\u00e4tswein Trocken, 2019<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Sapmi meets Asia<\/h5>\n
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\n Reindeer topside steak tartare served with pickled onion, ginger, roasted sesame seeds and, egg yolk confit<\/p>\n

\n 235 SEK<\/p>\n

\n We recommend:
\nDomaine Montirius Garrigues Vaqueras, 2017<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Walk in the forest<\/h5>\n
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\n Forest mushroom soup seasoned with sherry, served with lingonberry jelly, and sauteed reindeer lichen<\/p>\n

\n 165 SEK<\/p>\n

\n We recommend:
\nLe Monts de Juchepie Chenin Sec, 2019<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n MAIN COURSES<\/h1>\n
\n \"Huvudr\u00e4tter\"<\/div>\n
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From the smoke hut<\/h5>\n
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\n Smoked reindeer sirloin with Ch\u00e8vre potato croquettes, salt-baked beets, and red wine gravy topped with beetroot chips and lingonberries<\/p>\n

\n 385 SEK<\/p>\n

\n We recommend:
\nFINA Hidalgo Albert, 2017<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Catch from Secret Lake<\/h5>\n
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\n Butter-saut\u00e9ed Arctic char served with potato terrine, root vegetable puree, roasted diced bacon, and browned butter<\/p>\n

\n 355 SEK<\/p>\n

\n We recommend:
\nVisintini Pinot Grigio Orange, 2018<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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King of the forest<\/h5>\n
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\n Moose meatballs served with creamsauce, potato puree, lingonberries, and pickled cucumber<\/p>\n

\n 285 SEK<\/p>\n

\n We recommend:
\nWeingut Julius Sp\u00e4tburgunder, 2020<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Warmth in the winter darkness<\/h5>\n
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\n Traditional reindeer meat soup with dumplings and marrow bone, served with V\u00e4sterbotten cheese-roasted Gahkku soft flatbread<\/p>\n

\n 295 SEK<\/p>\n

\n We recommend:
\nVite Colte Barbera D`Asti Rosso Fuoco, 2020<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Norrland ox meets Italy<\/h5>\n
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\n Norrland beef tenderloin pastrami seasoned with sundried tomatoes and garlic, served with creamy polenta, tomato confit, oven-baked red onion, and balsamic gravy<\/p>\n

\n 385 SEK<\/p>\n

\n We recommend:
\nChianti Classico Le Miccine, 2019<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Orzotto<\/h5>\n
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\n Pearl barley orzotto with mushrooms and fried Ch\u00e8vre, served with pickled pumpkin, parmesan, and black salsify & Jerusalum artichoke crisps<\/p>\n

\n 225 SEK<\/p>\n

\n We recommend:
\nRadici Filari Risa Langhe Nebbiolo, 2018<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

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Dumplings<\/h5>\n
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\n Potato dumplings with forest mushrooms, pickled vegetables, chili, red lentils, and smoke tofu (vegan)<\/p>\n

\n 245 SEK<\/p>\n

\n We recommend:
\nWeingut Julius Sauvignon Blanc, 2020<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n DESSERTS<\/h1>\n
\n \"Huvudr\u00e4tter\"<\/div>\n
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Coffee tripple<\/h5>\n
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\n House coffee ice cream and Svea\u2019s traditional coffee cheese flavored with coffee liqueur, served with cloudberry preserve, and almond biscuit<\/p>\n

\n 155 SEK<\/p>\n

\n We recommend:
\nChateau Grand Peyrot<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Ingrid Marie<\/h5>\n
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\n Apple preserves with warm caramel sauce served with cream cheese sorbet, and almond biscotti crumbles<\/p>\n

\n 115 SEK<\/p>\n

\n We recommend:
\nAlvear PX Anada<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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Sea buckthorn and chocolate<\/h5>\n
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\n Sea buckthorn sorbet and brownie served with chocolate ganache, and sea buckthorn curd (vegan)<\/p>\n

\n 145 SEK<\/p>\n

\n We recommend:
\nCave de la Reinne Jeanne Macvin Rouge<\/p>\n<\/section>\n<\/div>\n

<\/p>\n

\n \"Camp<\/div>\n
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COFFEE CANDY<\/h5>\n
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\n Chefs home made chocolate truffles, and pralines<\/p>\n

\n 25 SEK\/EACH<\/p>\n

\n We recommend:
\nDon Papa Rum<\/p>\n<\/section>\n<\/div>\n


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