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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 do not reflect the exact dish served that evening but showcase the students’ work and the quality of the food offered.
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Japanese tasting menu
Start time: 18.00
End time: --
425 SEK
A five-course experience through Japan’s rich food culture, from bright, fresh flavours to elegant classics and a sweet finale. Let the evening become a culinary voyage of balance, tradition, and finesse.
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dinner
Course 1: Poké Bowl – Salmon, ginger, radishes, mango, cucumber, watercress, and sesame seeds. Served with soy sauce. Course 2: Sashimi – Lightly brined cod with cured lime.
Course 3: California rolls – With chili mayonnaise, spring onion, avocado, and mango. Served with gunkan-maki filled with shrimp and cucumber. Ginger, seaweed, soy sauce, soybeans, and wasabi. Course 4: Nigiri sushi – With salmon and torched tuna. Ginger, seaweed, soy sauce, soybeans, and wasabi.
Course 5: Mitarashi-dango – Mochi balls with sweet soy glaze and watercress.
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Autumn flavour experience
Start time: 11.30
End time: 13:30
165 SEK
Enjoy a well-composed three-course menu where classic tastes meet modern touches. A lunch offering warmth, freshness, and a sweet finish in perfect harmony.
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lunch
Crème Ninon – a lovely green pea soup with crispy smoked pork belly, smetana, and mint. Served with toast topped with burrata and crisp Serrano ham.
Hot-smoked salmon with white wine sauce, fennel crudités, and butter-fried asparagus with a hint of lemon. Served with gratinéed duchess potatoes.
Brownie topped with vanilla panna cotta, on a mirror of redcurrant coulis, with marinated cloudberries.
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Flavours of November
Start time: 11.30
End time: 13:30
165 SEK
A warm, creamy three-act lunch: velvety pumpkin soup, hand-peeled prawn pasta with seasonal vegetables, and a chocolate–orange finale to seal the deal. Perfect for a long, enjoyable midday pause.
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lunch
Pumpkin soup topped with bacon, served with freshly baked bread and garlic butter.
Creamy prawn pasta with hand-peeled prawns. Served with fresh seasonal vegetables, carrot, and vine tomato. Topped with pickled red onion and fresh chives.
Chocolate & Orange.
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Yuletide notes in three acts
Start time: 11.30
End time: 13:30
165 SEK
A atmospheric lunch that opens with crisp tartlet and treasures from the sea, continues with juicy porchetta and saffron-scented sides, and ends with cardamom bun and fresh lime ice cream.
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lunch
Baked tartlet with the flavours of Christmas – Lightly smoked salmon cube, gravlax rose, roe sauce, nubbe salad, potato, and anchovy pastry.
Porchetta with Christmas spices served with saffron-flavoured potato salad, oven-roasted tomatoes, pan juices, butter-fried halved carrots, and a selection of beets.
Cardamom bun with blueberries, served with lime ice cream.
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Winter feast in three courses
Start time: 11.30
End time: 13:30
165 SEK
An atmospheric lunch beginning with a crisp tartlet topped with seafood, followed by spiced ribs with Julmust glaze and fresh sides, and rounded off with gingerbread cheesecake with apple cream and candied nuts.
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lunch
Baked tartlet with the flavours of Christmas – Lightly smoked salmon cube, gravlax rose, roe sauce, nubbe salad, potato, and anchovy pastry.
Spiced braised ribs with Julmust glaze, fried potatoes with gremolata, and an emulsion sauce with Christmas spices. Served with cabbage salad with clementines and saffron dressing.
Gingerbread cheesecake with apple cream and candied nuts.
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Crisp comfort in January
Start time: 11.30
End time: 13:30
165 SEK
A warming Jerusalem artichoke soup with beetroot chips to start, followed by a juicy smashed burger on house-baked bread with truffle sauce, fries, and aioli. The finale is a salted caramel tart topped with fresh raspberries and whipped cream.
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lunch
Jerusalem artichoke soup served with root vegetable chips made of beetroot.
Smashed burger on house-baked bread with truffle sauce, red cabbage, pickled red onion, and cheese. Served with French fries and aioli.
Salted caramel tart topped with fresh raspberries and whipped cream.
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February flavours in three courses
Start time: 11.30
End time: 13:30
165 SEK
A menu inspired by winter warmth and contrasts—from rustic simplicity in crostini and soup to an elegant, fresh finish of white chocolate, elderflower, and pistachio.
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lunch
Crostini with tomato pesto and Brie cheese.
Spicy chicken soup with vegetables and potatoes, served with a dollop of crème fraîche.
White chocolate panna cotta with an elderflower twist, served with pistachio cake.
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: ---