From the White Guide Nordic 2018:

Grythyttans Gästgivaregård

Very Fine Level 75
Food rating:30/40
BarBrunchChambre separéeBar menuBanqueting roomsParkingTables outsideVegetarian dishesRooms availableAmerican ExpressMedlem i Visita – Svensk Besöksnäring
Grythyttans Gästgivaregård

Old ancestry, modern plates

This inn could kick back in one of the armchairs in front of the crackling fire in the drawing room and step into the role of tourist trap. It could be content to rest on its laurels with nearly four centuries of history at this location by the picturesque square with old wooden houses and the mythical atmosphere that the incomparable Carl Jan Granqvist created here for decades. This, however, is not the case. The kitchen shows that it is still well worth a journey. The fancy silver cloches are still in use, but no longer lifted with the previous almost comical devoutness, which we appreciate. No, here the service is relaxed and professional, which is evident from the moment we arrive. The engaged and knowledgeable staff guide us through the meal, but above all through Bergslagen’s treasure trove, the wine cellar, and just that is worth a visit. The menu is regional and seasonal and there are two starters and two main dishes to choose from on the four-course menu. The mushroom terrine is a beautiful creation with alternating slices of king trumpet mushrooms, served with chanterelle cream, crispy mushroom flakes and a warm mushroom consommé poured over the dab of truffle butter to melt it down. It is also a courageous move to lift up the different fungal flavours instead of garnishing the plate with some more flattering detail. The spice-blackened steak from Närke is barely touched by fire, flavourful and tender, and it covers creamy, mashed almond potatoes spiked with Västerbotten cheese, salted celeriac and a crispy slice of rye bread. A very successful dish...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Grythyttans Gästgivaregård
  • Grythyttans Gästgivaregård

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