Secret menus and local flavors at Cajsa's Dining Room

On February 14, Valentine’s Day itself, it’s time once again for guests to take their seats at the table. Tell us, what is Cajsa’s dining room?

"Cajsa'sDining Room is a pop-up restaurant located in our dining room on the upper floor. We launched this concept shortly after we took over Gamla Örebro in the fall of 2018."

"We want to recreate the same kind of feeling and atmosphere we had when we ran Restaurang Drängen—relaxed, warm, and with a close connection to our guests, quite simply. The response has been absolutely fantastic. Many of our guests are familiar faces from our time at Drängen who keep booking and coming back, but we’re also welcoming new faces."

In what ways is Cajsa's dining room a little different from other restaurants in Örebro?

"Cajsa's dining room is unique in several ways. For one thing, we only open on specific occasions, and for another, the menus are secret. The dishes reflect the seasons and are prepared in collaboration with local suppliers. This gives us in the kitchen a great opportunity to adapt and decide which ingredients and dishes are at their best right now and should be served. Usually, there’s one or two ingredients that guests haven’t tried before—or perhaps wouldn’t ‘dare’ to order from a regular à la carte menu. These might include, for example, flounder, pig’s blood, Russian sturgeon caviar, horse fillet, cod tongue, or pike."

The menus are described as "secret, but with extra flavor surprises throughout the evening." What kind of reactions have you received from guests regarding the "surprise dishes"?

"Yes, we serve a secret 5-course menu, but it usually ends up being around 10 or 11 courses, including the little extra taste surprises throughout the evening. The small in-between courses are very popular. They create an element of surprise, and they often have very specific and distinct flavors. The secret menu with little surprises here and there ensures that there’s always something exciting happening for our guests."