Fredrik Eriksson’s passion is the caretaking of the Swedish food heritage and to create good food for everyone.
Our creative chefs in the kitchen at Långbro Värdshus take inspiration from Swedish, French and Italian culinary traditions. The dishes have their roots in classic Swedish home cooking, and are made modern with lots of fresh vegetables, root vegetables, salads and herbs. Our love for the raw ingredients and taking care of them in the best way is the foundation of our gastronomic craft. Throughout the year, we want Sweden’s seasonal produce to be reflected in our meals.
On the weekends our chefs create a varied and popular brunch buffet with salads, herring and salmon, vegetable dishes, meat dishes, soup and homemade bread. The desserts are served up alongside cheeses, biscuits, marmalade and classic Swedish cookies.
We take special care of Swedish traditions such as Christmas and Easter and cook everything from scratch. Christmas food preparation takes place during much of the year when different ingredients are ready to be taken care of. Everything from apple sauce and pickled herring to hand-rolled meatballs. We even make our own Christmas snaps, Långbrosnapsen, which is taste-tested and ready for the Christmas buffets opening at the end of November.