Spring primeurs take center stage at the Cadier Bar

A special menu has been composed for the spring primeurs debut in May, as a complement to the Cadier Bar’s regular fare. On the menu are delicacies such as spring-green asparagus, red and yellow beets and fresh herbs. The bill of fare features small and mid-sized dishes, among them nettle soup and roast spring lamb from Gotland. We have also paired the primeur dishes with suitable wines, such as a young, crisp Riesling, as well as a fresh spring drink – the perfect match to the first locally-grown primeurs of the year.  

“We’ve been featuring a spring primeurs theme at the Cadier Bar for a couple of years now, which has proved very popular with our guests,” says Anders Vasseur, restaurant manager at the Cadier Bar.