Emma Höök

Talldungen, Brösarp, Sweden

Emma Höök, together with David Levung, runs the charming hotel and restaurant Talldungen in the idyllic south-Swedish countryside, where she also serves as the head sommelier. Being both a hotel and a restaurant, how do you keep evolving?

– This is one of our most important questions: how to continuously improve ourselves, inspire others, and make a meaningful impact on ecological and social sustainability. While doing this, equally important is ensuring that we maintain economic sustainability.

How do you choose your wines and other beverages?

– We select our wines, beer, and other drinks the same way we source meat and vegetables—directly from small-scale producers. These are people who work closely with their produce and avoid using chemicals, both in the soil and during production. Apart from wine, around 80–90 percent of all our ingredients come from within a 150 km radius.

Are organic certifications important to you?

– Absolutely. Organic certification is very important to us. More than 80 percent of our produce is certified organic. And we work almost exclusively with local, organic farms. and those of our wines that are not certified have been produced in a similar way.