Regardless of whether you are here on a conference, celebration or getaway weekend, you can always look forward to well composed meals from our kitchen. Our award-winning head chef Per Andersson and his colleagues look to the seasons for inspiration when creating our menus and place great value on local and organic produce. How about cheese from Skogsbacken farm, chicken from Hagby farm, or vegetables from Åkerby gardens? Our menus always include vegetarian and vegan options.
“The key is equal parts love of ingredients and cooking, and enjoying your work. A combination which we try to reflect in the menus we offer our guests, no matter the occasion. Our philosophy is that you should be able to see what you are eating, and that simplicity is the best seasoning. The idea to have a lot of taste, but not too much seasoning, is based on thorough knowledge of the ingredients, their origins, their quality, and good craftsmanship. And joy; preparing good food should be a joyous experience. You should hear us sometimes when we are working. You need a good mood, and everyone in our kitchen has it.”
Per Andersson, Head Chef