Photo: Petra Bindel
Talldungen
Sustainability circles 2024
81-85
Gastronomy points 2024
An uncompromising gastronomy
Talldungen Gårdshotell strives to source ingredients within a 150-kilometer radius, a challenge they embrace wholeheartedly. Coupled with a commitment to organic produce, this philosophy creates a curated yet authentic culinary experience. The hotel has become a gastronomic destination, beloved by both locals and travelers. Its charm lies in the rustic, flavor-forward cuisine, a wine list that is both extensive and expertly chosen, innovative non-alcoholic beverages, and the enchanting, pastoral hotel rooms. And then there’s the breakfast—a celebration of local artisanal foods that’s nothing short of extraordinary.
Sustainability highlights
- Offers year-round employment to most staff for stability and security
- Regular meetings with staff for continuous development
- Provides wellness benefits to employees and organizes activities outside of work
- 80-90 percent of ingredients are organic
- Some of the food waste is collected by a pig farmer

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.
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