A person in black gloves is putting food in bowls.

Restaurant Viljan

At Restaurang Viljan in Boden, you’re in safe hands. Innovative food is cooked and served here by passionate people training to become chefs and front-of-house staff.

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ABOUT RESTAURANT VILJAN

At Restaurant Viljan in Boden, you’re in good hands. Innovative food is cooked and served here by passionate people training to become chefs and service staff. Enjoy a true feast in good company—for both lunch and dinner.

A place where creativity, learning, and the joy of food meet—and where every visit becomes a culinary experience beyond the ordinary.

Restaurant Viljan and Björknäsgymnasiet

Restaurant Viljan is run by students from the Restaurant and Food Programme at Björknäsgymnasiet. Here, the students put their training into practice by creating the weekly menu and serving guests in a real restaurant environment. The focus is on learning, service, and seasonal ingredients—making every visit part of their journey towards a professional qualification in the restaurant industry.

MENUS

Each week, the students create new menus based on the season, available ingredients, and current inspiration. The restaurant strives to use locally produced products as much as possible.

Note! The images in the menus are from previous openings and do not reflect the current menu.


  • A taste of the Mediterranean
    Start time: 18.00
    End time: 22.00
    425 SEK

    The evening takes its inspiration from Greece, starting with Greek salad, fried feta, tzatziki and gyros bread. Marinated chicken and tender lamb follow, served with roasted root vegetables, red wine sauce and tzatziki. A lemon crème brûlée rounds off the meal.

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    dinner
    Greek salad with fried feta, tzatziki and gyros bread
    Marinated chicken thighs and slow-cooked lamb rump, served with roasted root vegetables, red wine sauce and tzatziki
    Lemon crème brûlée

  • Rustic autumn flavours with a modern twist
    Start time: 11.30
    End time: 13.30
    165 SEK

    A creamy mushroom toast with smoked meat, lingonberries, pickled onion and Parmesan starts the lunch. This is followed by chicken roulade filled with feta, sun-dried tomatoes and rosemary, served with apple jus, pointed cabbage and fried potatoes. Pumpkin cheesecake with caramelised apples and toasted almonds provides an indulgent autumn finish.

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    lunch
    Creamy mushrooms on butter-fried sourdough toast, served with smoked meat, lightly sweetened lingonberries, pickled silver onion and Parmesan
    Chicken roulade filled with feta, sun-dried tomatoes and rosemary, served with tangy apple jus, grilled pointed cabbage with brown butter, fried potatoes and pickled mustard seeds
    Pumpkin cheesecake with cinnamon-caramelised apples, lightly whipped cream and toasted almonds

  • Autumn harvest meets the sea
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    The lunch starts with a pumpkin galette with caramelised red onion and goat’s cheese. This is followed by seared sea bass with parsley root purée, Sandefjord sauce, butter-fried carrot and crispy black kale. Tiramisu with plum provides a rich and fruity finish.

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    lunch
    Pumpkin galette with caramelised red onion and goat’s cheese
    Seared sea bass with parsley root purée, Sandefjord sauce and butter-fried carrot, topped with charred silver onion and crispy fried black kale
    Tiramisu with plum jam, dried plums and wood sorrel

  • An evening inspired by the Nobel Banquet
    Starttid: 18.00
    Sluttid: 22.00
    425 SEK (excluding drinks)

    Welcome to a festive three-course dinner featuring Viljan’s interpretations of dishes served at previous Nobel Banquets. The menu will remain a secret until the evening – just as it should for a Nobel dinner.

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    dinner
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  • Christmas flavours with a modern twist
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    This Christmas-inspired lunch starts with seared salmon, potato salad, a small cheese tart and saffron horseradish cream. This is followed by braised pork with Brussels sprouts, root vegetable crisps and saffron-cooked parsnips. Gingerbread cheesecake with berries provides a festive finish.

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    lunch
    Seared salmon with potato salad, a small cheese tart and saffron horseradish cream
    Braised pork with Brussels sprouts, root vegetable crisps and saffron-cooked parsnips with butter-roasted nuts
    Gingerbread cheesecake with berries

  • Winter flavours with a touch of Christmas
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    Carpaccio with juniper-smoked mayonnaise, aged cheese, pickled onion and crispy black kale starts the lunch. This is followed by saithe with apple jus, fried potatoes, butter-fried cabbage and crispy pork belly. Lingonberry sorbet with a filled anise doughnut and white chocolate cream provides a festive finish.

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    lunch
    Carpaccio with juniper-smoked mayonnaise, fried buckwheat, aged cheese, pickled silver onion and black kale crisps
    Saithe fillet with apple jus, fried potatoes, butter-fried cabbage salad and crispy pork belly
    Lingonberry sorbet with a filled anise doughnut and white chocolate cream

Allergies or intolerances? Please add a specific note to your booking and indicate how many guests are affected.

Contact

Restaurant Viljan

E-mail: viljan@boden.se

Phone: ---