Information about origin 

Tuna in the appetizer consists of trimmed pieces from a center cut of Saku, a yellowfin tuna that is caught by handline from the Pacific Ocean. The color and texture are checked on each tuna to ensure a high and consistent quality. The content is 99% tuna, which results in a product that loses minimal weight during cooking. The tuna is a large and fast predatory fish that belongs to the mackerel family. It is characterized by its yellow fins, hence the name. The tuna comes from Vietnam from a producer with extensive experience in tuna. They are committed to sustainability, traceability, and maintaining high quality throughout.

Beef Tartar is made from Swedish inside round from farms in Gotland and Dalsland.

The vendace roe comes from the producer Sandin & Svanbergs who fish in the southern part of Vänern, near Rackeby. It is a really fine, award-winning vendace roe with guaranteed flavor and quality. Winner of the award Vänern's best vendace roe 2024. Sandin & Svanbergs consists of a boat with a crew of two during the vendace roe fishing.

Nicklas Sandin, who is the owner of Sandin & Svanbergs, started his career as a fisherman here in Hok, when at the age of 7 he caught his first pike in Hokasjön. Fishing takes place between October 17 and December 17 every year. Once the catch has been landed, the process of emptying the fish of roe, salting it, and whipping it starts. The vendace roe has protected designation of origin. 

Beef fillet on the menu comes from Dalsjöförs, Borås. We are pleased to serve beef fillet from Sweden, despite the shortage of Swedish beef. We reserve the right to exceptions on occasions when our suppliers are unable to deliver the amount of meat that we serve. In these cases, the beef fillet will instead come from Brazil, which our chefs have carefully chosen as an alternative because their type of farming produces tender meat with consistent quality. 

Our Entrecote comes just like the rib eye from Uruguay and is of the Hereford/Angus breed that is grain-fed. Grain-fed means that at the end of their rearing, they have been able to eat a nutritious diet in so-called feedlots. Our chefs have carefully chosen this meat because this type of farming yields tender meat with consistent quality.

Arctic Char: The Icelandic char comes from the fishing and seafood town of Grindavik, just southwest of Reykjavik. Matorka is the company behind the fish, and they are responsible for the entire chain from eggs to finished product. The hatchery is located at the foot of the highlands where the eggs are allowed to hatch in untouched glacial waters before making the short trip to Grindavik. Here, it grows up in crystal clear, pure waters that are naturally free from parasites. The farming is done entirely without antibiotics and other chemicals. Matorka places great emphasis on its environmental work and ongoing controls to ensure that the char develops and is healthy. The fish is sustainably farmed and certified according to ASC.

The chicken in our pokebowl, Caesar sandwich, and lunch comes from Lönneberga – 100% Swedish chicken from Listerlandet in Blekinge.
Approximately half of the chickens are raised on Lönneberga's own farm next to the slaughterhouse, while the others come from carefully selected breeders, mainly within a radius of thirty miles.

The raising focuses on good animal welfare, where the chickens are allowed to move freely in spacious barns with unrestricted access to feed and water. Lönneberga is a member of Svensk Fågel and follows their guidelines. The labeling “the yellow chick” means among other things that the chicken is salmonella-free, that antibiotic use is restricted, and that the feed is GMO-free. Read more here