Owners Adam Dahlberg and Albin Wessman emphasize the importance of acting like role models. This is reflected in the daily work at the restaurant, and in the policy-document, the staff takes part in at the time of employment. Today, staff welfare issues are taken more seriously than just a few years ago. In this industry, the importance of management is underrated, with its potential for providing experience and security for everyone at the restaurant. Here, you find a lot of these aspects at play. Adam/Albin may not work loudly, but behind the scenes, there is an ambitious effort surrounding the sustainability of the food and drink – without it being dogmatic or stubborn. Organic, high-quality produce from small-scale, local producers comes first.