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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.


  • Spring flavours with a mediterranean touch
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    A bright and flavourful lunch with a hint of the Mediterranean, where fresh ingredients and generous flavours come together in a relaxed and enjoyable experience, finished on a fruity note.

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    lunch
    Tomato and mozzarella on grilled sourdough bread with basil oil.
    Roasted chicken with fresh pesto pasta, seasonal vegetables and a flavourful cheese.
    Cheesecake with mango and lemon.

  • A classic evening with a touch of indulgence
    Starttid: 18.00
    Sluttid: 22.00
    425 SEK

    An elegant and atmospheric dinner where classic flavours shine, moving from a luxurious opening to a rich main course and finishing with a warm chocolate finale to end the evening on a high note.

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    dinner
    Butter-fried country bread toast topped with vendace roe, crème fraîche, silver onion, radishes and fried kale.
    Gently cooked beef fillet with red wine–infused pepper sauce, served with French fries, oven-roasted root vegetables and pickled red onion.
    Chocolate fondant on raspberry coulis, served with Viljans vanilla ice cream.

  • Spring flavours with generous touches
    Starttid: 11.30
    Sluttid: 13.30
    165 SEK

    An inviting lunch that moves from small, flavourful bites to a warm and rustic main course, and finishes with a fresh and playful dessert capturing the lightness of spring.

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    lunch
    Three different canapés: Crisp shell filled with Skagen shrimp salad, flatbread with horseradish cream and salmon, seed cracker with aged cheese cream and apricot marmalade
    Stuffed lamb mince patties with oven-roasted potato salad, bacon-wrapped asparagus, tzatziki and spring vegetables.
    Key lime pie with Italian meringue, topped with grated dark chocolate and chocolate eggs.

  • A spring evening with green notes
    Starttid: 18.00
    Sluttid: 22.00
    425 SEK

    An atmospheric spring dinner where the season’s green flavours take centre stage, moving from a warming, herb-driven opening to an elegant main course and finishing with a playful dessert balancing acidity, sweetness and salt.

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    dinner
    Nettle soup with walnut bread and fried nettles, topped with chive and parsley oil.
    Poached white fish with gratinated duchesse potatoes, served with blue mussel sauce, butter-fried carrots, grilled asparagus, kale chips and roasted pine nuts.
    Rhubarb bomb with rhubarb ice cream and caramelised almonds in salted caramel sauce, with raspberry and rhubarb ribbons served on edible glass.

  • Spring-inspired flavours with a fresh finish
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    A bright, spring-inspired lunch where green notes and gentle savoury flavours meet fresh accents, rounded off with a dessert that captures the first rhubarb of the season.

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    lunch
    Asparagus soup with Viljans baked bread, served with lemon cream and lumpfish roe.
    Oven-baked salmon with sweet potato and salad, balsamic reduction, roasted tomatoes and feta cheese.
    Rhubarb compote with vanilla parfait and crisp wafer.

  • Seafood flavours with french elegance
    Starttid: 18.00
    Sluttid: 22.00
    425 SEK

    A refined spring dinner where flavours from the sea take centre stage, paired with classic French touches, generous accompaniments and a rich dessert to end the evening with warmth and elegance.

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    dinner
    Bouillabaisse served with pull-apart bread flavoured with Parmesan and herb aioli.
    Butter-fried halibut with chive-infused beurre blanc, served with oven-baked duchesse potatoes, fried black kale and roasted parsnip.
    Chocolate fondant with salted caramel ice cream and orange segments.

  • Nordic spring with a warm finish
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    A lunch inspired by Nordic ingredients, where savoury depth meets comforting warmth and ends with a classic, sweet finale that evokes fond memories.

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    lunch
    Reindeer mousse on butter-fried toast with pickled lingonberries.
    Fish and seafood soup served with homemade bread.
    French toast with warm berries and vanilla ice cream.

  • A classic evening to lean into
    Starttid: 18.00
    Sluttid: 22.00
    425 SEK

    A comforting and generous dinner built around well-loved favourites, beginning with warmth, followed by a hearty main course and ending with a playful dessert to close the evening on a high note.

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    dinner
    Rich tomato soup served with garlic bread.
    Classic plank steak with duchesse potatoes, creamy pepper sauce and fresh asparagus.
    Daim panna cotta with Dumle chips, strawberries and crushed Daim.

  • A lunch of classic comfort and crisp contrasts
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    A generous lunch where classic dishes meet crisp textures and soft finishes, carrying a clear sense of spring and a touch of indulgence.

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    lunch
    Potato rösti served with Skagen shrimp salad and roe.
    Beef topside served with parsley- and Parmesan-tossed croquettes and béarnaise sauce.
    Crème Catalana flavoured with strawberry and rhubarb.

  • A vibrant lunch with international flair
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    A lively and playful lunch moving between fresh contrasts, gentle heat and smooth finishes, where each course adds to a modern and light overall experience.

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    lunch
    Asian-style salmon tartare served with wild garlic emulsion and smoked fennel, topped with pickled chilli, fried bean sprouts and roasted sesame seeds.
    Glazed tonkatsu served with red cabbage and glass noodle salad flavoured with lemon and sesame vinaigrette, grilled pak choi, pickled radish and soy aioli.
    Melon sorbet served with mango foam, oven-roasted coconut and pineapple-flavoured meringues.

  • Light and fresh with a summery feel
    Starttid: 11.30
    Sluttid: 13:30
    165 SEK

    A light and refreshing lunch where fresh flavours and gentle spice come together in an easy-going experience, finished with a soft, berry-filled finale that hints at summer.

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    lunch
    Ceviche with mango and coriander.
    Fish with dill-tossed potatoes, spiced herb sauce and warm salad with radishes.
    Cheesecake with raspberry swirl and white chocolate, served with fresh berries.

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: ---