Petter Nilsson’s homage to the legendary restaurant Petri Pumpa in Lund, where he worked during a substantial period of his career, is a small, modest restaurant where the produce is the main focus. Most of the produce comes from the areas surrounding the Swedish capital, but they include some from Scania and other parts of Sweden, choosing organic as much as possible, including lamb from Onsberga Gård, vegetables from Skilleby Trädgård and birds from Scania.
The wine list includes a wide organic variety, alongside producing their own kombucha and juices from kitchen leftovers. During summer and autumn, the kitchen builds up a pantry of flavors to enhance less chlorophyll-containing days during the winter. Petter also wants to involve nutritional correctness in the concept of sustainability; it is the restaurant’s responsibility to serve nutritious food that is good for the guest. Keep fat, sugar, and salt low. Serve less meat and more greens. The result is a tender, sensual gastronomy that puts the ingredients on the pedestal.