Season first
Menus follow what is at its best now. Fruit, berries, mushrooms, cabbage, roots, fish and game take on different roles through the year instead of keeping the same dishes regardless of season.
Sankt Olof · Österlen · Skåne
Skåne, Österlen and our cooking.
The season, the people and the produce around us shape the menus. The French backbone holds it all together.
Our kitchen
Culinary memories from Skåne. Quiet precision.
We look for clear flavours and a small number of legible components: a visible main ingredient, a gathered garnish, a proper sauce, and something pickled, smoked or preserved. The French backbone is present in the craft, but dishes often begin with ingredients that belong here.
In autumn, that may mean mushrooms, beetroot, cabbage, apple, pear, lingonberry and game. Struva returns as a greeting from the kitchen, with fresh cheese, aged cheese and porcini. Bread for Long Lunch comes from Mellbybagaren, while the wine list includes Swedish producers from Kivik, Åhus and Malmö.
Skåne and Österlen are a starting point, not a claim that every ingredient must come from within a fixed radius. We choose nearby produce when season, quality and availability allow, and add what is needed to make the best version of the dish.
Menus therefore change through the year and sometimes within a season. Each menu page shows the current version; smaller adjustments may be made when an ingredient runs out or something better becomes available.
From place to plate
How the landscape reaches the plate.
Proximity is not only visible in an ingredient list. It shapes how we build flavour, preserve the season and choose drinks for the food.
Preserve and deepen
Smoking, fermenting, pickling and preserving extend the life of an ingredient and bring acidity, salt and depth. Lingonberry, pickled cucumber, smoked eel and browned butter are examples that anchor the food in place without making it heavy.
Nearby relationships
Bread from Mellbybagaren, Swedish wines and fruit and berry drinks from local producers are part of the whole. When a product earns a place here, it must work within the meal rather than merely carry a local address.