Restaurant

At the Orangery, a profound passion for flavor and culinary craftsmanship is paramount. Executive Chef Robin Hägneryd and his dedicated team meticulously craft each dish from scratch, combining precision with innovative artistry. Traditional flavors are reimagined through contemporary culinary techniques and avant-garde presentations, creating a harmonious balance between classic and modern. The diverse backgrounds and specialized expertise of our chefs converge to deliver a sophisticated gastronomic experience that exceeds expectations.

We embrace a farm-to-table philosophy, crafting a menu that reflects the natural rhythms of each season. Every week, we introduce a new lunch menu, and monthly, our chefs collaborate to create an innovative à la carte selection, fostering variety and culinary delight in our kitchen. Our ingredients are chosen with a strong emphasis on locally sourced and sustainable produce. We maintain close partnerships with regional producers, such as Bodil at Gustavslund, whose organic vegetables and lamb are transformed into exceptional flavors of the highest quality. Wild game from our own estate, freshly caught pikeperch from Ringsjön, and artisanal baked breads and pastries exemplify our commitment to showcasing the best of the region’s resources. Additionally, our house-smoked products and homemade stocks highlight our dedication to authentic and refined culinary craftsmanship.

At the Orangery, the harmony of cuisine and beverages is a true art form. Every dish is expertly refined through tastings, and our sommelier carefully selects wines and beverages that elevate the flavors to exceptional heights. With each visit, we strive to deliver a holistic experience that engages all the senses. Welcome to the Orangery – where tradition meets innovation, and every meal tells its own story.