Our Restaurant
We draw inspiration from Italy and the US South. Depending on the weather, we bake pizza in our wood-fired stone oven or grill in our Smokey Beast.
The starting point is locally produced Swedish raw materials and the supply is based on availability. We think about sustainability and use different cuts of meat to make use of the whole animal.
For larger groups, we create custom menus and set the table country-style at long tables.
Our Restaurant
Our offer for pre-booked parties
*This can be pre-booked between 15/1 – 15/6, 28/8 – 26/11, time by arrangement
Sharing is caring – “Feast”
Remember the last time you had a feast with a group of friends or family? Large plates of food are placed on the table. You try a bit of everything and find your own favourites. Our popular serving concept is nothing new really. It’s how people around the world share and enjoy taste experiences when they socialize. We’ve just introduced this here too.
Perfect for conference dinners, celebration dinners or larger bookings.
We welcome you and your party, 6 – 40 people, to pre-order our festive dining experience.
Choose from meat, seafood, or vegetarian options.
Our festive meal means that lovely trays and platters are placed on the table and shared between the party at each table.
We follow the seasons of our nearby producers, which means that exact cuts of meat, sea catch and dishes vary day by day according to availability.
Please ask us about what can be offered!
“Two or three course”
For many events, well-balanced flavours presented on a plate are best.
We welcome you and your party, 6 – 40 people, to pre-order a regular two or three course dinner.
Our kitchen prepares two- or three-course menus.
We follow the seasons of our nearby producers, which means that exact cuts of meat, sea catch and dishes vary day by day according to availability.
Please ask us about what can be offered!
Summer opening hours
From June 26 to August 26, we have daytime service from 12:00 – 17:00 and evening service between 18:00 – 21:00.
Our café
In our café you will find coffee, sandwiches and food made largely from local produce.
The menu is seasonal so you can enjoy the best flavours. We think about sustainability and take care of the raw materials to reduce food waste,
In the evening you want a little more food. Depending on the weather, we light the barbecue or make a fire in the stone oven.
What’s on the agenda today?
We change the menu quite often!
After 10 years in business, we have established relationships with many great food producers in our local area. A new piece of meat, or basket of fresh vegetables is just a call away.
Country
If we’re talking cattle, we know what we’re serving in every detail.
For example, we special order beef from Boson’s farm.
We tenderize for at least 4 weeks and cutting is according to our specifications. This means that there is always a limitation.
An animal can give only a certain number of T-bones, has only one tail and two cheeks.
When we run out of certain cuts, we take other cuts such as entrecote.
In our region, we have established partnerships with, among others, Visiongsögrisen and Adelövs Gård and sometimes serve pork-tomahawk, classic chops or luxurious claim-labelled bird.
The sea and the lake
Our seas and lakes are important areas that are unfortunately highly vulnerable to overfishing and climate change.
For Swedish feasts we bring in salmon from the nearby Sjöarp smokehouse.
When we bring in fish from the sea, we turn to the fish auction in Gothenburg.
On the spot, we can check the eco-label, the quality, where it was caught and how it was caught via our dispatcher.
Then we can guarantee that our seafood and sea catches are sustainable and of the highest quality!
Fruit and Vegetables
Gränna and the surrounding area have a wide range of seasonal vegetables and fruit.
Some days we receive mixing boxes from Ravelsmark farm with everything from farm beans to micro greens.
It is taken care of in our kitchen and there are no limits to creativity.
As Christmas approaches, there are plenty of cabbage varieties to lift your dishes.
However, when we feel the need to offer our guests more vitamin C and a more luxurious experience during the dark winter months, we bring in requirement-labelled fruit and vegetables.
