Restaurant

I have worked as a chef in restaurants in Skåne, Copenhagen, Paris and Uzès. During my early days I was inspired and guided by chefs who had a genuine love for the craft. Since 2004 me and my family run Strand Hotell and that has enabled me to form my own kitchen.

At Strand Hotell we cook our food with great care, protect our craft and use only the best qualities of raw products.  We use local produce and organic products as often as possible, otherwise our products are marked with origin.

Our menus are based on the best accessible products that the season offers. Early spring produce, the multitude of summer herbs, the delights of the forest in autumn and the winter herbs and roots. We get our inspiration from both the southern Swedish tradition and the simplicity of the Mediterranean.