On the last day of our pure foodie tour in Skåne we went to the island of Hven, located close to Denmark and easy to reach by ferry. We were lucky to have nice, sunny weather, which made it a real treat to explore the island by bike! After a guided tour at Tycho Brahe museum (a local nobleman from the 16th century known for his astronomical skills) we were ready for our second stop: lunch on the terrace! Read more »
Hotel Rusthållargården is located in a quiet and peaceful spot next to the Kullaberg Nature Reserve. The restaurant uses local, organic produce, sustainable fish and seafood. Coffee and tea are organic and fair trade. From the hotel you have a nice view of the colourful houses at the waterfront. The four-star hotels rooms are spread across three villas: blue, green and yellow coloured. My bed room was in the blue villa. Read more »
Larssons crisps are produced at Larsviken. They use their own homegrown potatoes. The crisps are fried in rapeseed oil and heated at a lower temperature (140 degrees) than is normal. They offer five flavours or types: a mix of different potato varieties, root vegetable crisps, potato crisps with dill and chives, or with liquorice and plain old delicious ready salted crisps. Read more »
As I prefer to eat vegetarian most of the time I ordered a vegetarian starter and main at Mat & Destillat. There are no veggie dishes on the menu, and I talked to the chef, it might be a good idea to change this. But not just for me of course… Even if you are used to eating fish, seafood and meat, you sometimes feel like eating more vegetables. It’s a good idea for any restaurant to have veggie dishes on the menu. Read more »
After an interesting visit to Kulturen in Lund we’re ready for some food hiking! We made a pure foodie tour in Lund and explored the most delicious foodie shops. Most of the deli’s are located on the Klostergatan street. And as in most Swedish cities (like we saw in Stockholm and Gothenburg), there is a Saluhallen in Lund. Read more »
Chef Martin Hansen loves to work with local produce in his kitchen at Grand Hotel in Lund: vegetables, meat, fish and seafood. Martin has worked in the hotel kitchen for the last 18 years and he lives nearby in a farmers village. His neighbours are his main suppliers. Martin loves using local produce because of the story and heritage that surrounds the ingredients and because of the sustainability. Read more »
Hällåkra Vingård (vineyard) was founded in 2003 when it started with the first 700 plants. It started as a hobby of the owners Håkan and Lotta Hansson. After they returned from Stockholm to Håkan’s roots in Anderslöv, they wanted to produce a delicious red wine just for themselves. The grape varieties they use for the red wine are Rondo (90%), Regent (5%) and Leon Millot (5%). Read more »
Owner Rolf Axel Nordström, a pioneer in organic farming, started Ängavallen fourty years ago. Nowadays Ängavallen is much more than just an organic farm. It’s also a restaurant, hotel, a deli, it can accommodate conferences and it does catering. Nordström is a passionate believer in organic production methods. Everything they produce themselves, like the meat, cheese and deli products, are organic. The same goes for products they don’t make or grow at the farm and have to buy. Read more »
The beautiful mansion Katrinetorp dates back to the 19th century and is owned by the city of Malmö. We enjoyed our lunch, surrounded by colourful flowers, in the quiet and peaceful courtyard of the garden café. I had salmon, dusted with fennel seed, grated lemon zest and dill, served with a warm capris marinade and braised pointed cabbage. Read more »
