Food built on memories and strong ties to the ocean

You’ll naturally find a lot of fish and seafood on the menu at Brygghuset. Our ingredients are as local as possible and we try to keep things fresh by allowing ourselves to be inspired by food from around the world, our cooking is very much rooted in traditional recipes from the coastline that surrounds us.

Reine, our owner, grew up here on the island of Skaftö. It’s a close-knit community where people like spending time together, passing on their love of good food, music and conversation from one generation to the next. As children, we were all in and out of our grandmothers’ kitchens and the flavours that now define our menus were all born in their well-worn cast iron pans.

Everything starts with good produce

You really notice the seasons in a place like Fiskebäckskil. That many ingredients are only available at certain times of the year is not just a fact of life. It becomes a reason to celebrate.

Summer calls for big bowls of mussels, while winter is all about candlelit dinners with oysters to start. In spring, we all long for the mackerel to return to our waters and there’s always a big race to catch the first lobster as the annual fishing ban is lifted at 7am on the first Monday after the 20th of September (come join us for that – it’s great fun!).

Visiting chefs think it’s really cool that we’re so close to our ingredients. We love to send them off to collect prawns straight from the local trawler, Atlantic, and there’s smiles all round whenever fisherman Manfjärd walks into the kitchen with a fresh batch of lumpfish roe. It’s nice to be reminded that these are luxuries that few other restaurants get to enjoy.

The people that makes us who we are

Good, local food is at the heart of everything we do. But it’s the community around us that allow us to serve it. Every dish that comes out of our kitchen is the result of many people’s efforts.

Without fishermen to bring us their daily catch and chefs to cook it when it lands, we wouldn’t be able to serve up the seafood we all love. But we also couldn’t do this without the servers, bar staff and cleaning crew, whose work doesn’t always get the attention it deserves. We respect every last one of our team enormously.

Of course, there wouldn’t even be a restaurant if it wasn’t for all the guests that have supported us over the years. Watching you enjoy the experience we all work so hard to create is what what keeps us going. Thank you.

And welcome!

Reine & the Brygghuset family