Enjoy a delicious dinner under crystal chandeliers in our Oxen restaurant!

Our chef de cuisine Göran Svensson’s background includes experience from state dinners and official Swedish hospitality at Rosenbad. Add to that training at Gothenburg’s best seafood restaurants, with fish as a speciality. Göran continues to create meals worthy of heads of state, and under his guidance our kitchen team is currently focusing on healthy dining with a modern Swedish and international twist.

Oxen restaurant (Sveriges Ingenjörers’ hospitality restaurant at Malmskillnadsgatan 46) allows you to enjoy a wide variety of exciting new and traditional dishes. The nearest metro entrance is Hötorget, only 30 metres away.
And T-centralen is 350 metres, making transport easy for your dinner guests. Table reservations +46 (0)8-6138100 (telephone hours weekdays 08.00-17.00).

Create your own combination menu based on our suggested menus or have our expert chefs assist you in designing your very own menu of starter, main course and dessert. Or why not opt for a buffet to allow the chance to mingle with your business guests?

Please note that all prices are exclusive of VAT.



Mixed leaves and shoots with home-smoked char fillet, horseradish and pickled onion 85
Steak tartare of veal with alder-smoked truffle mayonnaise, baked egg yolk, deep-fried capers, marinated beetroot and pickled pumpkin. 95
“Vitello tonnato” salad with fresh tuna, browned veal and caper berries 85
Jerusalem artichoke soup with Italian salsiccia and freshly-cut cress 75


Seaweed-wrapped hake fillet with whole scallops, gratinated duchess potatoes and Noilly Prat vermouth sauce 250
Fried pike-perch fillet with champagne butter sauce, crayfish tails, black salsify and boiled potatoes 275
Halibut fillet with prawns in prawn sauce and puréed potatoes, 3 types of carrot (confit, caramelised and puréed) 250
Truffled spring chicken breast from Mowitz farm in Trollhättan, oven-roast potatoes, cabbage and blackcurrant jelly 250
Roast veal entrecôte with oven-roast potatoes, sun-dried tomato, olives, capers, roasted garlic and herbs 250
Roast fillet of beef with duck’s liver terrine, port wine sauce and raw-fried shredded potatoes 280


Lemon-poached apple with whey cheese ice cream and homemade meringue 75
Chocolate mousse with cardamom and crispy sprinkles 75
Sour milk panna cotta with Swedish cloudberries and marigold 75
Passion fruit crème brûlée 68