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 38 - Served Monday - Friday 11.30-13.30

FISH
Steamed cod with cucumber and radish, served with boiled new
potatoes and grated horseradish, a vinaigrette of blue mussels and dill
149 SEK

MEAT
Classical potato pancake with pan-fried pork and preserved lingonberries 149 SEK

VEG
Portabello confit with spinach, cucumber and radish, served with
boiled new potatoes, grated horseradish and a hazelnut emulsion 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 24th of September - Served from 12.00

Toast Skagen on butter fried brioche from our bakery and a small salad 189 SEK

Menu
A small Toast Skagen on butter fried brioche from our bakery

Baked chuck with stomp of potatoes from Stellan, browned onion and Wrångebäck cheese from Almnäs Bruk,
served with point cabbage tossed in butter, pickled apple and a velouté sauce flavored with tarragon and dijon mustard

349 SEK
Only main course 249 SEK

MENU À LA CARTE - SERVED MONDAY-SUNDAY 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 ecological 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

Pan-fried chanterelles from Värend with baked ecological egg from Gårdsby, pickled swede,
sourdough croutons and a warm emulsion of chanterelles 269 SEK
(Optional: Summer truffle 50 SEK)

PM’s crab cake made from freshly caught snow crab and shrimps flavored with onion sets
and coriander, served with a salad of black radish, cucumber and Swedish pak choi tossed in a sesam dressing,
a mayonnaise with ginger and lime 299 SEK

Halibut raw-spiced with pink peppercorns and fennel seeds, served with a variation of tomatoes
from our greenhouse, pickled fennel from Botulf and basil yoghurt 279 SEK

PM’s steak tartar with classical condiments, Dijon mayonnaise and our house pommes frîtes
Small/large 249/299 SEK (Optional: Oyster 39 SEK or Kalix bleak roe truffle 99 SEK)

 

MAINS

Blackened broccoli and heart lettuce with yellow beets, roasted chérie potatoes from Vassmolösa,
pickled small onions and an emulsion of roasted garlic 269 SEK
(Optional: Summer truffle 50 SEK)

Filet of turbot Meunière with stewed pointed cabbage and leeks from Solmarka Farm
flavored with savory, pan-fried chanterelles, warm-smoked bacon and watercress 499 SEK

Cod loin from the Norwegian Sea rhymed in dill flowers, served with a purée of new ecological corn from Botulf, blackened broccoli and a vinaigrette of crayfish from Lake Örken, grilled butter and roasted hazelnuts 379 SEK

Whole-fried poussin with blackened heart lettuce, yellow beets, roasted chérie potatoes from
Vassmolösa, pickled small onions and an emulsion of roasted garlic 369 SEK

Dry-aged sirloin of free-range cows from selected farms with green beans tossed in butter,
purple cabbage and new ecological corn from Botulf, salt-roasted Marcona almonds,
a red wine jus with bone marrow and our house pommes frîtes 425 SEK

 

DESSERTS

Three selected cheeses with nut bread 179 SEK

Planed “Tegel” cheese from Almnäs Bruk served with our own honey and grated truffle 195 SEK

Crème Brûlée 119 SEK

Helena’s dessert served in a glass with a compote of forest berries, a yoghurt mousse flavored with lemon,
a shortcrust biscuit and freshly picked berries from the forest 139 SEK

Variation of sea buckthorns from Pukatorp with ice cream flavored with coffee beans, a bavaroise of
salt fudge and browned butter, a crunch with honey-roasted pumpkin seeds 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 179 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

Pan-fried chanterelles from Värend with baked ecological egg from Gårdsby, pickled swede,
sourdough croutons and a warm emulsion of chanterelles
(Optional: Summer truffle 50 SEK)

or

Halibut raw-spiced with pink peppercorns and fennel seeds, served with a variation of tomatoes
from our greenhouse, pickled fennel from Botulf and basil yoghurt

 

MAIN COURSE

Cod loin from the Norwegian Sea rhymed in dill flowers, served with a purée of new ecological corn from Botulf, blackened broccoli and a vinaigrette of crayfish from Lake Örken, grilled butter and roasted hazelnuts

or

Whole-fried poussin with blackened heart lettuce, yellow beets, roasted chérie potatoes from
Vassmolösa, pickled small onions and an emulsion of roasted garlic

 

DESSERT

Helena’s dessert served in a glass with a compote of forest berries, a yoghurt mousse flavored with lemon,
a shortcrust biscuit and freshly picked berries from the forest

or

Variation of sea buckthorns from Pukatorp with ice cream flavored with coffee beans, a bavaroise of
salt fudge and browned butter, a crunch with honey-roasted pumpkin seeds

 

 

Three course menu 645 SEK

Two course menu 575 SEK

Cheese supplement 179 SEK

Digestive 179 SEK
(PM chocolate with a glass of digestive uniquely
selected by the sommeliers and a cup of freshly brewed coffee)

 

MENU WINE

Three glasses 450 SEK, two glasses 299 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

SNACKS

Green picante-olives from Salamanca 45 SEK

Roasted almonds á la Valencia 39 SEK

 

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 ecological 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

Halibut raw-spiced with pink peppercorns and fennel seeds, served with a variation of
tomatoes from our greenhouse, pickled fennel from Botulf and basil yoghurt 279 SEK

PM’s steak tartar with classical condiments, Dijon mayonnaise and our house pommes frîtes
Small/Large 249/299 SEK (Optional: Oyster 39 SEK or Kalix bleak roe truffle 99 SEK)

 

MAINS

Blackened broccoli and heart lettuce with yellow beets, roasted chérie potatoes from Vassmolösa,
pickled small onions and an emulsion of roasted garlic 279 SEK (Optional: Summer truffle 50 SEK)

Cod loin from the Norwegian Sea rhymed with dill flowers, serverd with yellow beets,
boiled potatoes tossed with dill, grilled butter and roasted hazelnuts 349 SEK

PM’s steak tartar with classical condiments, Dijon mayonnaise and our house pommes frîtes
Small/Large 249/299 SEK (Optional: Oyster 39 SEK or Kalix bleak roe truffle 99 SEK)

”Steak Minute” 150 g tenderized sirloin steak with a mayonnaise of asparagus,
a salad and PM’s pommes frîtes 279 SEK

Three different styles of “Småländska isterband” served with dill creamed potatoes,
beetroots, caper berries, red onions and homemade mustard “hommage à Magnus” 269 SEK

 

DESSERTS

Three selected cheeses with nut bread 179 SEK

Planed “Tegel” cheese from Almnäs Bruk served with our own honey and truffle 195 SEK

Crème Brûlée 119 SEK

Helena’s dessert served in a glass with a compote of forest berries, a yoghurt mousse flavored with lemon,
a shortcrust biscuit and freshly picked berries from the forest 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 179 SEK

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

 

 

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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