Food philosophy

We are constantly developing our way of preparing and handling food in a sustainable way by making demands on ourselves and our surroundings. Thoughtful, nutritious meals prepared according to the season provide energy throughout the day. We see this as sustainability for both guests and the environment. Our food philosophy is quite simple, our work should give a good feeling in the stomach. Inside out.

In the constantly simmering and pulsating kitchen, our chefs work with a vision and sense of purpose to create good food that does good.

To maintain a high quality, the menu is stripped down and naked. We always strive for an ecological awareness and work with raw materials that are locally produced and seasonal.


All food and coffee served from the restaurant and bakery is prepared with care from scratch and on site. In addition to the fact that it tastes better, it feels safe to have full control over the content and origin. It becomes natural to work with locally produced and seasonal ingredients, which are then easier to obtain organically and have a shorter transport distance with less environmental impact. One of our local suppliers is Sanda Hönseri in Österhaninge.
This is where our good organic eggs come from. Organic eggs come from hens that have free access to the outdoors, which is a big difference to free-range hens. Organic hens may only eat KRAV-approved feed. We like healthy happy chickens. The bar has several wines and non-alcoholic drinks that are organic. The beer is Swedish and comes from, among others, Värmdö brewery. Another beverage that is consumed in large quantities during long conferences is coffee. Our coffee is always freshly brewed and organic.

Today it is known that the meat industry has a large negative impact on the climate. We should eat more fruit and vegetables, but it is not always so easy for inveterate meat lovers. With great knowledge and passion for vegetarian cuisine, we try to sneak in more green options. The starter is usually completely vegetarian and we sometimes try to make whole menus without meat. We also see that more and more guests and sometimes entire groups want vegetarian meals. We appreciate that awareness and hope for a greener development. It takes creativity and ingenuity to satisfy every mouth, but we like to be challenged.

A large part of the work that we are constantly developing is the intake and handling of food.
Ideally, we never want to have to throw food away, but despite careful planning of purchases, it is impossible to avoid it completely. As fresh food with natural ingredients has a short expiration date, we sell leftover food via the KARMA recyclable food boxes app. An initiative that is appreciated by both guests and staff. Food and other waste is sorted and composted. When it comes to refreshments and coffee, which are a large part of a meeting, we have found a way to reduce wastage. To avoid unnecessary excess, we serve our pastries, desserts and pies in smaller formats. Like little mouthfuls. Even the coffee mug has become smaller and leaves behind more drunken than half-drunk cups. It is rare that you have time to take in so much during a short break, and then you can instead take a bite or taste more goodies if you wish. Here we are lucky to have our own bakery with award-winning bakers and pastry chefs who love to practice their art with variety. There are also tasty and healthier alternatives such as smoothies and fruit.

We have been a Swan-labelled hotel for many years and are constantly working to review how we can be better for the environment in every detail.
We do not sell bottled water but drink our outstanding water from the tap. To avoid unnecessary consumption of space, we have also removed all disposable items in the hotel rooms. Instead, if necessary, you can buy certain products at the reception. If you as a guest stay longer than one night, you can choose to refrain from cleaning and changing towels. Then we donate SEK 50 per room to VI-SKOGEN , which plants trees for better harvests in East Africa. They help people out of poverty and contribute to a better climate. Even the little things make a difference.