Our dinner menus are based on local produce grown and reared here in the ironworks area. We call it Made in Högbo. As far as our chefs are concerned, there’s no question that it’s the best option.

We love food. But we think it’s important to enjoy food that is not only delicious and attractive, but also produced in a sustainable way. Our vision is for our menu to be based on ingredients that are locally sourced, and we have unique opportunities to do just that. Not many hotels can offer this.

The ironworks site has a social enterprise where gardeners from Burma are now planting vegetables both outdoors and in greenhouses. We’re growing tomatoes, beets, cabbage, beans, potatoes, strawberries and carrots. In the historic Gamla Herrgården manor house, Åsa Lindgren produces cheese from unpasteurised, locally produced cow's milk from Järbo. Cheeses which are then served on our cheeseboard at breakfast, lunch and dinner.

The quail house delivers freshly laid eggs to the restaurant every day and in the spring you can see the lambs grazing in the meadows. We breed Pigham pigs, a cross between Yorkshire, Landrace and Hampshire pigs, and you can see them grunting and rummaging in their paddocks outside with their earth-covered snouts and curly tails, just as it should be. Our latest addition to the livestock is some Wagyu cattle, which joined us at the beginning of the summer. All the meat from Högbo’s animals is used in our restaurant and the foods in our deli van.

Honey comes from Högbo’s hives, and mushrooms and berries from the forests that surround us. We source our flour from Teve Mill just outside Järvsö, which gives added flavour to all our home-baked bread.

It is all these efforts that form the basis of our creations in the restaurant. We are literally surrounded by our raw ingredients.

A warm welcome from the team in the kitchen;
Emelie, Daniel, Micael, Staffan, Christoffer, Rodney, Panos, Adrian, Annika, Anna and Stefan