THE RESTAURANT – A STELLAR CULINARY EXPERIENCE
During autumn and winter we’ll be serving luxury four course dinners, all designed by our head chef David Lundqvist, winner of Chef of the Year 2018, a Swedish champion in professional cookery. David loves to showcase local produce with pure and exciting flavours – simplicity with high finesse. He and restaurant manager and sommelier Julian Sohlberg look forward to welcoming you to a stellar dining experience. The food will be matched with great drinks and unique wines. We only serve organic wine and we’re also natural wine nerds.
In October look forward to a seafood dinner with lobster, langoustine and blue mussels, in November an autumn menu with game, fish and wild mushrooms, and in December the best Christmas flavours will fill the plates.
Swedish champion in professional cookery
Our head chef David Lundqvist’s gastronomic journey began at Slussens Pensionat. His first summer job as a teenager was pot washer here only to end up as head chef some years later. He then headed off to work in the crème de la crème of Swedish fine dining restaurants and in 2018 won the prestigious title Chef of the Year, making him a Swedish champion in professional cookery. Now he’s back at Slussens Pensionat – the circle is complete and we are delighted to work in a team with this star!
You might have seen David making food on Nyhetsmorgon on Swedish TV eller så har du hört talas om begreppet ”Håll käften-mat”? or you might have heard him talking about “Håll käften-mat” (which literally means “shut up-food”)? Or maybe you haven’t but you’ll no doubt agree that he’s hit the nail on the head – everyone goes quiet when the food they eat is stunningly good!
Locally produced food with a lot of love
As eco-friendly as possible
As close as possible
The best we can
After many years’ work we’re satisfied that those three principles have helped to create a popular restaurant where our guests can feel happy, not only with what’s served up on the stage but also with what arrives on their plates. We’re confident that we’ve come a long way towards our ambition: a sustainable gastronomy.
Our chefs play with ingredients’ flavours to lift them to the max. They travel widely. From Bohuslän to Asia, with pickled and fermented foods a regular favourite.
Locally produced food with a lot of love
As eco-friendly as possible
As close as possible
The best we can
After many years’ work we’re satisfied that those three principles have helped to create a popular restaurant where our guests can feel happy, not only with what’s served up on the stage but also with what arrives on their plates. We’re confident that we’ve come a long way towards our ambition: a sustainable gastronomy.
Our chefs play with ingredients’ flavours to lift them to the max. They travel widely. From Bohuslän to Asia, with pickled and fermented foods a regular favourite.
A green wine list for wine nerds
If you want to drink good wines and carefully chosen drinks you’ve come to the right place. Restaurant manager and sommelier Julian Sohlberg is a master at creating choices with both breadth and excellence. Of course you can drink a classic alternative like a delicious Riesling, but you could also try Pét-Nat from the fruit preserver and producer Fruktstereo in Skåne, or orange natural wine and apple juice from Northern Bohuslän. We’re very happy to give you drinks recommendations and if you’re a real wine buff do ask for Julian’s specialist wine list.
Booking queries
BOOK TABLES BY PHONE?
No, generally all bookings are made online. Large groups or party arrangements can of course be discussed with us by email or telephone.
Sometimes we get a late cancellation, you are always welcome to ring or email to check if we have space. But if it says we’re fully booked on the website that’s usually the case.
Slussens Pensionat
Slussen 415
47393 Henån
Opening hours:
Conferences weekdays
Private guests low season weekends
Check out our event schedule! !