At Virisen, we have lived for generations on what the farm, the lake
and the Lapland mountains can provide. Gunilla and Tomas run the
Virisen restaurant together. Here we refine our ingredients into a
gastronomic experience that is both genuine and in many ways unique in
its kind. Our food philosophy is based on two important aspects: deep
knowledge of local ingredients and a desire to produce honest food
without unnecessary antics or additives. Our starting point are the
ingredients that have long been the basis for local food traditions.
 

We have sourced most of the raw ingredients ourselves. We have hunted,
fished, raised animals on the farm, gone picking in the woods or
digging on land. Ingredients we cannot produce such as cabbage,
potatoes and dairy products are purchased from Swedish producers that
support good animal husbandry and jobs. This is made possible using a
menu that is based on what Sweden and not least Lapland has to offer.
A large part of the the food is processed, such as digging, salting,
drying, pickling and baking bread in our kitchen. The slaughter of
animals and charcuterie production is carried out by knowledgeable
local suppliers.

Read more about our sustainability work