One minute in the wood-fired oven. We recommend:
Gudomliga Margareta (G, L)
180parma ham, buffalo & cow's milk mozzarella, basil oil, parmesan, semi-dried tomatoes, tomato sauce
Fläsk & chilibea (G, L, Egg)
155confit pork neck, butter-fried portobello, cow's milk mozzarella, chilli béarnaise
Rökig skivling (G, L)
175house-smoked pork belly, oyster mushrooms, friarielli, tomato paste, parmesan, cow's milk mozzarella
FROM THE WOOD-FIRED OVEN – 500+ DEGREES, ONE MINUTE PER PIZZA
The dough proves while you sleep.
Three Swedish wheat varieties, water, salt and a minimum of yeast. Then time does the work: at least 24 hours of proving at room temperature gives a base that is light, airy and easy to digest.
The harvest happens a few metres from your table.
Tomatoes, basil and other herbs grow in the beds in the middle of the restaurant, watered with recycled water that is purified in the house's own treatment plant. What is harvested on site has far more flavour, as it needs neither transport nor storage.
BASIL IN THE BEDS IN THE MIDDLE OF THE RESTAURANT
Lunch buffet with pizza, salads and other good things.
Freshly baked from the wood-fired oven for as long as the buffet is out. Weekdays except public holidays 11:30–13:30. Children aged 12 and under eat for half price.
EVERYTHING IS MADE FROM SCRATCH
While we welcome guests throughout the day, the kitchen runs hot with preparation and the refining of raw produce.
Here we use no ready-made products, additives or flavourings.
OUR OWN CHARCUTERIE DRYING
Everything goes round. Even the air you breathe out.
01 THE GROWING
Tomatoes and herbs, a few metres from your table.
02 THE OVEN
Wood-fired, 500+ degrees, one minute per pizza.
03 THE HEAT
The flue gases are recycled and heat the greenhouse and the hot water.
04 THE WATER
The water from the business is recycled for irrigation.
The flue gases from the oven are recycled and heat the greenhouse and the hot water, and the carbon dioxide you breathe out becomes nourishment for the plants. The water from the business is recycled for irrigation. The goal: a restaurant built for the future. Read the whole story →
LÖNNUGNEN IN THE GARDEN, SKEGRIE
While he planned and built the restaurant building of the future, founder Claes Stenmark baked over 70 thousand pizzas for collection in his garden.
Seven years later the house was finished: 379 glass panels on a frame made entirely of wood. The business is part-owned by, among others, the villagers.
20:47 – THE SUN SETS OVER THE PLAIN. WHAT IS WRITTEN ABOUT THE HOUSE:
”He is building the world's most climate-smart restaurant”
BESÖKSLIV
”A greenhouse without irrigation, ground screws instead of concrete foundations and guests as part of the cycle.”
GRÖNT SAMHÄLLSBYGGANDE
”A charming greenhouse surrounded by greenery that is well worth a visit in itself.”
FOODHUNTERS
”The large windows give a magical sense of space”
HIGH FIVE SKÅNE
