Our philosophy
Classics meet innovation
When the kitchen and dining room were renovated, updated, and expanded, the dining experience became an enhancement for the destination. Here, food is prepared and served according to the flavors of the season and welcomes guests from near and far.
Gastronomy, an experience for everyone
With both classics and more innovative dishes on the menu, Hooks Herrgård's restaurant becomes a natural meeting point for a varied clientele – from golfers to conference guests.
Hans Edberg, CEO of Hooks Herrgård, tells that the quality of the restaurant and dining room is a cornerstone for the manor.
"One thing that all our guests have in common is that they get to experience our gastronomy. We have always had good food here and a fantastic location with a view over Hokasjön, and since the dining room's refresh in 2019, the environment in the kitchen and restaurant also maintains the same high standard. – Hans Edberg, CEO
Ease, flavor, and presentation
According to Hooks Herrgård's Food & Beverage Manager Gregory, cooking is not just about serving good and beautiful food but also about understanding your guests. It is an art to create menus that suit all types of guests, whether they are conference participants, spa visitors, or golfers. The menu is updated at least twice a year, and the dishes are composed with inspiration from the current season and the possibilities of obtaining quality ingredients. Ease, flavor, and presentation are the focus for Gregory Gosse, who believes it is important that it does not become too complicated.
"We want as many satisfied guests as possible and adapt the food to the type of guest we have. It should be smooth, good, nice, and well-presented. That is our philosophy." – Gregory Gosse, Food & Beverage Manager