Solgårdskrogen

21/04/2026

Yesterday we brought food to this gathering! We were asked to bring tasters based on produce that is local but not often eaten or seen on restaurant menus (our thing:) It was interesting to hear Richard Tellström talk about events that have shaped public perception in relation to food.

20/03/2026

10/12/2025

We are opening for New Years Eve! We will be serving a set four course menu for 995:- pp. Book now via our homepage. Yay!!

26/11/2025

Jonathan travelled up to Sälen over the weekend to do a colab dinner with and at Frö Restaurant as well as with Turistgården i Särna; three restaurants in Dalarna that are committed to working with local produce. Following are the dishes we presented: first "Bråkiga tuppar" (aggressive roosters). We raise both quails and Australian Orpingtons here at Solgårdskrogen. This canapé was made with the roosters that we had to take out due to their aggressive behaviour towards the hens. The second dish is made with dry aged mountain cattle from Sunnanhed and trout roe from Älvdalen, with artichokes from our garden and apples from our neighbours. We also brought our classic pike dumpling with kaffir lime and grey pea miso.

08/11/2025

Fridays 28th Nov- 19th Dec. Swedish Christmas inspired menu in three servings made from local ingredients 595:- pp Book via www.solgardskrogen.se

03/11/2025

What a night! Big thanks to and to all our wonderful regulars that came along. The Farmers Dinner was so much fun it may just become an annual event. Next come Christmas Dinners in the greenhouse Fridays 28th Nov-19th Dec and bookings have just opened! More info soon about Christmas in the greenhouse...

20/10/2025

An evening to celebrate some of the people behind the food at Solgårdskrogen

Sunnanheds Fjällkor
Hansjö Mejeri
Älvdalslax
Bäcklundsgården
Nordic Food Forestry (Phillip Weiss)

will be dining with you!

28/09/2025

21/09/2025

Pics from our Chaine des Rotisseurs dinner on Friday. We loved the main course so much we are going to do it again this Friday! 695kr pp for our Autumn seasonal menu with quail en croute as a main course, made with our own quails as well as porcini from the forest and cased in pastry made with Widichs flour, served with madeira sauce and veggies from our garden. Hope to see you this Friday! Book via

04/08/2025

Today the team were invited to Karl-Tövåsen for a delicious lunch and tour of this farm that has been run continuously since the 1600s (still without electricity)! We ate the world's best butter - hand churned by Tinn - on flat bread, all sorts of cheeses made on the property together with our own charcuterie and homegrown sallad. Unforgettable!