Honoring the seasons
At Fröj, it’s the ingredients from Ostrobothnian meadows and fields that take center stage. Filling up plates with local delicacies is easy during the warm months but all the more difficult when the cold and dark of winter sets in. For year-round success, it’s necessary to pickle, ferment, salt, and do anything else to help ingredients last longer. This is exactly what Nordic gastronomy is all about. A visit to Fröj is not only pleasant and enjoyable but also a way to learn more about the temperamental shift of the seasons.
• Great focus on local ingredients
• Menu based on what the suppliers have or what will soon be available
• Concentration on aiding staff well-being
• Aspiration to include guests more in sustainability efforts