Bistro

We hope that you will enjoy eating and drinking with us, as a real ”Smålänning”. Our gastronomy is based on the very best local and ecological produce and is prepared using both classic and more modern techniques.

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Philosophy

A place where business meets pleasure and gastronomy is closely interwoven with culture
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Despite the rather ascetic nature of the hard working local smålanders – PM Bistro is a lavish haven where pleasure is highly rewarded and the jante law is forthrightly forbidden! A place where business meets pleasure and gastronomy is closely interwoven with culture.

PM Bistro is a virtual cocktail with a twist of groovy Brooklyn, spiced up with a dash of lush Parisian Bistro with a steady dose of firm roots in the deep forests of Småland. To the soft jazzy background one is instantly lured into temptation by succumbing to a deliciously refreshing coupe de Champagne or meticulously shaken or stirred contemporary cocktail, while gazing through the menu or timidly studying the bible as the wine list have been baptized by pilgrimed wine lovers.

Whether one opts for the local Isterband quenched down with an honest big strong or settles for nothing less than a decadently rare Rib-Eye with homemade duck fat fries and a well-deserved large glass, filled with a deep purple, redolent and silky Pomerol – one can be assured that attention is paid to each and every detail by the friends at PM!

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Bistro Menu

"Different occasions demands different menus, therefore we offer various menus, carefully selected by me and my colleagues". Anders Lauring, Head Chef.
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Lunch week 12 - Served Monday - Friday 11.30-13.30

FISH
Steamed cod with a cauliflower purée, served with potatoes from Stellan in Bläsinge tossed in dill, pan-seared Savoy cabbage and a vinaigrette of Matjes herring, lemon and browned butter
159 SEK

MEAT
Pan-seared pork with onion sauce, served with boiled potatoes from Stellan in Bläsinge and preserved lingonberries
159 SEK

VEG
Baked organic egg from Gårdsby with a cauliflower purée, served with mushrooms, Savoy cabbage, roasted hazelnuts and a vinaigrette of lemon, herbs and cold pressed rapeseed oil
139 SEK

Please be aware that PM & Vänner Hotel do not accept cash as a payment method.

If you have a special dietary request which is not due to allergy or a medical condition,
a 20 SEK fee will be added to your check.

If you have any allergies or diet requests, please let us know

Saturday lunch 23rd of March - Served from 12.00

Soup of roasted celeriac from Solmarka Farm with a mousseline of shellfish, pickled apple from Urshult,
celeriac, sour dough croutons from our bakery and dill oil
199 SEK

MENU
Soup of roasted celeriac from Solmarka Farm with a mousseline of shellfish, pickled apple from Urshult,
celeriac, sour dough croutons from our bakery and dill oil

Sauté of tenderloin in a creamy sauce of green pepper with green beans, spinach and onions,
served with potato croquette flavored with caramelized onions

349 SEK
Only main course 249 SEK

With the reservation we serve a limited amount of the dishes above during our Saturday lunch

MENU À LA CARTE - SERVED MONDAY-SATURDAY FROM 17.00

STARTERS

Oysters, Fine de Claires N°2 39 SEK/pce

Kalix bleak roe from Br. Perssons in Piteå (30 gr.) served with brioche fried in
butter or a crispy potato pancake and classical condiments 399 SEK

Swedish caviar from Strömsnäsbruk in Småland, served with brioche fried in
butter or a crispy potato pancake and classical condiments 10 gram 395 SEK / 25 gram 795 SEK

Carpaccio of cultivated halibut flavored with ponzu, served with coriander-marinated cucumber,
watermelon radish, popped quinoa, kimchi mayonnaise and chili straws 299 SEK

Crème Ninon with a ragout of peas, truffle and little gem lettuce, baked ecological egg from Gårdsby,
mint leaves and rye bread croutons from our bakery 279 SEK

Pata Negra Gran Reserva with crispy Jerusalem artichokes and fermented champignons, served with an emulsion of Gammelknas cheese, roasted hazelnuts and cress 289 SEK
(Optional: Truffle 59 SEK)

PM’s steak tartar with classical condiments and our house pommes frîtes Small/Large 259/299 SEK
(Optional: Oyster 39 SEK or Bleak roe from Kalix 99 SEK)

 

MAINS

Red beetroot risotto with oven-baked red beets from Solmarka Farm, roasted hazelnuts, watercress and smoked goat cheese from Orranäs Farm Dairy 289 SEK
(Optional: Truffle 59 SEK)

Steamed Skrei cod loin from Lofoten with a silky purée of carrots from Solmarka Farm flavored with sea buckthorns, whey-baked salsify, pickled gooseberries from our garden and a Sandefjord sauce with oysters and trout roe 449 SEK

Seared redfish with brandade, lightly smoked tomatoes and a crudité of fennel,
served with a vinaigrette of langoustines, pimentón and olive oil 399 SEK

Whole-fried pluma from Halla Farm with a variation of parsnips, served with blackened and soused silverskin onions, a jus with pickled mustard seeds and a tarragon oil 379 SEK

Dry-aged Swedish sirloin of free-range cattle from selected farms with red beets from Vassmolösa glazed with last fall’s preserved berries, served with a crispy mushroom crunch, Sauce Bordelaise and our house pommes frîtes 495 SEK

 

DESSERTS

Three selected cheeses with nut bread 189 SEK

Planed “Tegel” cheese from Almnäs Bruk served with our own honey and grated truffle 225 SEK

Crème Brûlée 129 SEK

Helena’s dessert served in a glass with a compote of winter pears,
verbena mousse, lingonberry glaze and oats crunch 139 SEK

Milk chocolate bavaroise with candied peanuts, a crème of dulce de leche,
salt fudge ice cream and powder of peanuts 159 SEK

PM’s chocolate gâteau (gluten- and lactose free) 99 SEK

Truffle and chocolates 30 SEK/pce

PM-chocolate with a glass of digestive uniquely selected by the sommeliers
and a cup of freshly brewed coffee 199 SEK

Please be aware that we do not accept cash as payment method

If you have any allergies or diet requests, please let us know

A TASTE OF PM - SERVED MONDAY-SUNDAY FROM 17.00

STARTER

Crème Ninon with a ragout of peas, truffle and little gem lettuce, baked ecological egg from Gårdsby,
mint leaves and rye bread croutons from our bakery

or

Pata Negra Gran Reserva with crispy Jerusalem artichokes and fermented champignons, served with an emulsion of Gammelknas cheese, roasted hazelnuts and cress
(Optional: Truffle 59 SEK)

 

MAIN COURSE

Seared redfish with brandade, lightly smoked tomatoes and a crudité of fennel,
served with a vinaigrette of langoustines, pimentón and olive oil

or

Whole-fried pluma from Halla Farm with a variation of parsnips, served with blackened and soused silverskin onions,
a jus with pickled mustard seeds and a tarragon oil

 

DESSERT

Helena’s dessert served in a glass with a compote of winter pears,
verbena mousse, lingonberry glaze and oats crunch

or

Milk chocolate bavaroise with candied peanuts, a crème of dulce de leche, salt fudge ice cream and powder of peanuts

 

 

Three course menu 695 SEK

Two course menu 625 SEK

Cheese supplement 185 SEK

Digestive 199 SEK
(PM chocolate with a glass of digestive uniquely
selected by the sommeliers and a cup of freshly brewed coffee)

 

MENU WINE

Three glasses 499 SEK, two glasses 329 SEK
(Selected wines from PM:s wine cellar)

If you have any allergies or diet requests, please let us know

MENU DAY – SERVED MONDAY-FRIDAY 11.30-17.00 AND SATURDAY 12.00-17.00

STARTERS

Oysters, Fine de Claires N°2 39 SEK/pce

Kalix bleak roe from Br. Perssons in Piteå (30 g.) served with brioche fried
in butter or a crispy potato pancake and classical condiments 399 SEK

Swedish caviar from Strömsnäsbruk in Småland, served with brioche fried in
butter or a crispy potato pancake and classical condiments 10 gram 395 SEK / 25 gram 795 SEK

Pata Negra Gran Reserva with crispy Jerusalem artichokes and fermented champignons, served with an emulsion of Gammelknas cheese, roasted hazelnuts and cress 289 SEK
(Optional: Truffle 59 SEK)

PM’s steak tartar with classical condiments and our house pommes frîtes Small/Large 259/299 SEK
(Optional: Oyster 39 SEK or Bleak roe from Kalix 99 SEK)

 

MAINS

Red beetroot risotto with oven-baked red beets from Solmarka Farm, roasted hazelnuts, watercress and smoked goat cheese from Orranäs Farm Dairy 289 SEK
(Optional: Truffle 59 SEK)

Seared redfish with lightly smoked tomatoes and crudité of fennel, served with potatoes from Stellan in Bläsinge tossed in butter and a vinaigrette of langoustines, pimentón and olive oil 349 SEK

PM’s steak tartar with classical condiments and our house pommes frîtes Small/Large 259/299 SEK
(Optional: Oyster 39 SEK or Bleak roe from Kalix 99 SEK)

”Steak Minute” 150 g tenderized sirloin steak with an emulsion of herbs and parmesan cheese, served with a crudité salad and our house pommes frîtes  289 SEK

Three different styles of “Småländska isterband” served with dill creamed potatoes,
beetroots, caper berries, red onions and homemade mustard “hommage à Magnus” 279 SEK

 

DESSERTS

Three selected cheeses with nut bread 189 SEK

Planed “Tegel” cheese from Almnäs Bruk served with our own honey and grated truffle 225 SEK

Crème Brûlée 129 SEK

Helena’s dessert served in a glass with a compote of winter pears, verbena mousse,
lingonberry glaze and oats crunch 139 SEK

PM’s chocolate gâteau (gluten- and lactose free) 99 SEK

Truffle and chocolate’s 30 SEK/pce

PM-chocolate with a glass of digestive uniquely selected by the sommeliers,
and a cup of freshly brewed coffee 199 SEK

If you have any allergies or diet requests, please let us know

MENU SUNDAY - SERVED EVERY SUNDAY FROM 16.00

STARTERS

Oysters, Fine de Claires N°2 39 SEK/pce

Kalix bleak roe from Br. Perssons in Piteå (30 gr.) served with brioche fried in
butter or a crispy potato pancake and classical condiments 399 SEK

Swedish caviar from Strömsnäsbruk in Småland, served with brioche fried in
butter or a crispy potato pancake and classical condiments 10 gram 395 SEK / 25 gram 795 SEK

Crème Ninon with a ragout of peas, truffle and little gem lettuce, baked ecological egg from Gårdsby,
mint leaves and rye bread croutons from our bakery 279 SEK

Pata Negra Gran Reserva with crispy Jerusalem artichokes and fermented champignons, served with an emulsion of Gammelknas cheese, roasted hazelnuts and cress 289 SEK
(Optional: Truffle 59 SEK)

PM’s steak tartar with classical condiments and our house pommes frîtes Small/Large 259/299 SEK
(Optional: Oyster 39 SEK or Bleak roe from Kalix 99 SEK)

 

MAINS

Red beetroot risotto with oven-baked red beets from Solmarka Farm, roasted hazelnuts, watercress and smoked goat cheese from Orranäs Farm Dairy 289 SEK
(Optional: Truffle 59 SEK)

Seared redfish with brandade, lightly smoked tomatoes and a crudité of fennel,
served with a vinaigrette of langoustines, pimentón and olive oil 399 SEK

Whole-fried pluma from Halla Farm with a variation of parsnips, served with blackened and soused silverskin onions, a jus with pickled mustard seeds and a tarragon oil 379 SEK

 

DESSERTS

Three selected cheeses with nut bread 189 SEK

Planed “Tegel” cheese from Almnäs Bruk served with our own honey and grated truffle 225 SEK

Crème Brûlée 129 SEK

Helena’s dessert served in a glass with a compote of winter pears,
verbena mousse, lingonberry glaze and oats crunch 139 SEK

Milk chocolate bavaroise with candied peanuts, a crème of dulce de leche,
salt fudge ice cream and powder of peanuts 159 SEK

PM’s chocolate gâteau (gluten- and lactose free) 99 SEK

Truffle and chocolates 30 SEK/pce

PM-chocolate with a glass of digestive uniquely selected by the sommeliers
and a cup of freshly brewed coffee 199 SEK

Please be aware that we do not accept cash as payment method

If you have any allergies or diet requests, please let us know

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Bistro information

Get in touch with us
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OPENING HOURS
Monday 11.30-23.00
Tuesday 11.30-23.00
Wednesday 11.30-00.00
Thursday 11.30-00.00
Friday 11.30-01.00
Saturday 12.00-01.00
Sunday 17.00-22.00 (The kitchen is open until 21.00)

 

CONTACT

Storgatan 22, 352 31 Växjö
Ph: +46 (0)470-75 97 10
E-mail: pm@pmrestauranger.se
(Please be aware that we do not accept
reservations by email)

Restaurateur and Creative Director:
Per Bengtsson

Executive Chef:
Anders Lauring

Wine Director:
Rubén Sanz Ramiro

Head Sommelier:
Arvid Lundström

Bistro manager:
Samuel Sörgårn 

Food and Beverage Manager:
Sebastian Svensson

Sommelier:
Arvid Lundström, Tonie Ingvarsson,
Sebastian Svensson & Ulrika Bohman

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