One minute in the wood-fired oven. We recommend:
Gudomliga Margareta (G, L)
180Parma ham, buffalo & 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 varieties of wheat from Skåne, water, salt and a minimal amount of yeast. Then time does the rest: at least 24 hours’ proving at room temperature results in a base with a developed flavour 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 4 pizzas, salads and other good things.
Served weekdays except public holidays 11:30–13:30.
3 regular pizzas and 1 guest pizza, varying from week to week.
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.
We don’t use any semi-finished products, additives or flavourings.
We like to let nature provide the flavour for the simple reason that it tastes best. Here, we season and smoke our own charcuterie, prepare slow-cooked dishes and make our own gelato.
Culinary-wise, we draw inspiration from both Swedish and French cuisine, alongside Italian, resulting in a whole host of unique pizzas.
OUR OWN CHARCUTERIE, AIR-DRIED IN OUR CURING ROOM.
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 greenhouse restaurant is part-owned by, among others, people from the village.
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
