Every dish starts with one question, what is at its peak right now? The menu is built around whatever the surrounding area has to offer at this time. Local ingredients chosen when they are ready, prepared with a simplicity that lets that timing speak for itself.
Each visit follows the rhythm of a new season, a different story, told from the same land.
"Our cuisine is a tribute to Treehotel's surrounding nature"
We craft our menus carefully from nearby produce with a focus on microseasonality, allowing natural flavors to shine. By collaborating with local partners, we have the ability to showcase the ever-changing landscape. Our passion is to provide a genuine dining experience that celebrates the bounty of this region.
Spring
Sharp and green, the first shoots and buds, delicate and a little bitter.
Summer
Light and vegetal, each ingredient used differently depending on its stage, and this is when we start preserving for winter too.
Autumn
The mushrooms, the last berries, and game meat, as the pace of preserving picks up alongside it.
Winter
We rely entirely on what we've kept, roots that store well through the cold, and things we've cured, smoked, fermented, or dried over the months before. Each method leaves its own mark, salt and depth from curing and smoking, sourness from fermenting, concentration from drying, so winter tastes older and deeper than any other season.
Dinner is served in our restaurant, located on the ground floor inside our historic Guesthouse, a short walk from the Treerooms. Built in the 1930s and largely unchanged since, our dining rooms keep their original character. The atmosphere is kept intimate, so the evening feels like your own.
We look forward to welcoming you! Share preferences or special requests, and we’ll ensure your experience is tailored to your taste.
The evening begins before dinner does, with snacks served in our living room. From there, the evening unfolds course by course over three hours, built around whatever's at its peak, much of it hand-foraged from the forests and waters nearby. Parts of the menu are cooked or finished right in front of you, with the chefs as your guide through the meal.
A story of the season in three courses, built from what the surroundings offer. Every ingredient is handled with care and the season in mind.
• Price per person in Swedish Kronor (SEK), including VAT.
• The tasting experience must be pre-booked before arrival.
• Please inform us of any allergies or dietary requirements
• Children are offered a flexible version of our menu tailored to their preferences and with a reduced price.
• Cancellations made within 24 to 48 hours of the seating time may incur a per-person late cancellation fee.
