For us, there has only been one alternative. To work with animals that move freely outside, fishes that live in the cold wild waves and crops that laboriously penetrate through the healthy nutrient-rich soil that only exists in an open field. We follow season, we work locally and we call it soul food!
Mazarin and parfait
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Your dinner for the night is just a couple of clicks away.
See the picture? It’s our kitchen table and you can book it online. It has two seats.
Our menu is constantly changing. Sometimes it is largely based on meat and sometimes greens. We embrace every season and we always take advantage of the whole crop and the entire animal. We have the luxury of living in four clear seasons which all have their own advantages.
All our raw materials come from Jämtland, Härjedalen, Ångermanland & Trøndelag. This means that we have the privilege to work with raw materials that we ourselves have grown up with and that we know had a great life; both in the water, the soil, and nature.
It may seem unnecessarily difficult to work so, but it is the endeavor to create the impossible that drives us. We will never settle for easy. For us, there is only one way to run a restaurant; the way we do it.