Do you love food?
Or perhaps what you like most is sitting down to enjoy a good meal, allowing you to gradually relax with the intensity and pleasure of good friends or your loved one.
Food is pleasure!
Maybe this is why you are interested in a Petit Hotel? Where experiences leave lasting memories. Remember the crackling log fire on a cold winter night or the lazy moments in the warm glow of the setting sun on the hotel terrace. These are moments that make life easier. Moments in a Petit Hotel.
SEE OUR GOURMET INDEX
...or scroll down to see all information about the restaurants.
Our gift vouchers – presents offering great value
A gift voucher from Petit Hotels can be used at all our hotels, castles, country manors and inns. They can also be used to stay at one of our European partner hotels belonging to the Global Alliance of Private Hotels. Gift vouchers can be used for all types of accommodation – for wellness visits and gourmet experiences to golfing and active holidays; from stays in idyllic country spots to experiencing city living.
Gift vouchers are purchased from the webshop and you pay easily with your card.
BUY GIFT VOUCHER
Opening hours
Mon - Fri: 7 am - 09:30 am, 11:30 am - 2 pm, 6 pm - 9 pm Saturday: 8 am - 10 am, 12 (noon) - 9 pm Sunday: 12 (noon) - 4 pm (kitchen closes at 3 pm)
Lunch: 11:30 am-2 pm
Dinner: 5 pm-9 pm
Pre-order recommended, drop in could be possible
Capacity
Indoor: 100 people
Outdoor: 80 people
Enviroment
Food
Head chef: Magnus Bernhardsson
Opening hours
Monday-Saturday
Lunch: Mon-Fri 11:30 am - 1 pm
Dinner: Mon-Sat 6 pm - 9 pm
Pre-order required
Capacity
Indoor: 80 people
Outdoor: 50 people
Ballroom: 150 people
Enviroment
Food
Head chef: Patrik Rosell
Opening hours
Mon-Thur 8:30 am-10:30 am & 6:30 pm-10 pm Fri-Sat 9 am-11am & 6:30 pm-10:30 pm
Lunch: Pre-order required before 12pm
Dinner:
Pre-order required before 12pm
Capacity
Indoor: 36 people
Outdoor: 24 people
Enviroment
Food
Head chef: Leena Holm Bodelsson
Opening hours
Dec-April all days 11am-3pm, Tue-Sat 6pm-11pm, May-Nov open for pre-ordered groups, July-Aug week 28-32 Wed-Sat 3pm-11pm
Lunch: à la carte 11 am - 3 pm
Dinner: 6 pm-11 pm
Lunch drop in, evening requires pre-order
Capacity
Indoor: 180 people
Outdoor: 100 people
Ballroom: 120 people
Enviroment
Food
Head chef: Lovisa Björkenstam
Kind of food
Food inspired by Jämtland and private legal distillery
Other
White Guide
Sommelier: Lotta Florin
SEE MENU
Opening hours
Mon-Thur 12(noon)-10pm, Friday 12(noon)-12(midnight), Saturday 6pm-12(midnight), Sunday 1pm-4pm
Lunch: 12(noon)-2pm Conference and business lunch on request
Dinner: Yes
Pre-order required
Capacity
Indoor: 120 people
Outdoor: 40 people
Ballroom: 80 people
Enviroment
Food
Head chef: Andreas Kalomenidis
Kind of food
Classic Skåne cuisine
Other
Cooking kitchen for cooking activity with Bykrogen chef's
SEE MENU
Opening hours
Restaurant opens when the guests of the hotel are eating or when booked for at least 8 people, all year round
Lunch: 12 (noon) - 2:30 pm
Dinner: From 7 pm
Pre-order required, minimum 8 people, all year round
Capacity
Indoor: 50 people
Outdoor: 20 people
Ballroom: 60 people
Enviroment
Food
Head chef: Per Ersson
Kind of food
Organic, minimum 90%
Other
Nominated in White Guide 2014-2016, "Sustainable Gastronomi of the year" Nominated 2015 on Restauranggalan, “Most sustainable restaurant in Sweden”
SEE MENU
Opening hours
Evenings, monday-saturday, 7 weeks a year. We open the monday after midsummer and close the second saturday in august. Extra opened during easter, Ascension day & Ölands Skördefest, reservation needed.
Lunch: No
Dinner: Yes, reservations only
Reservations only
Capacity
Indoor: 36
Enviroment
Food
Kind of food
Focus on sustainability. The KRAV label’s highest level of certification; organic fresh produce only. Own organic microfarms.
Other
Listed in White Guide & 360°Eat Guide Hotel
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Opening hours
Open all year - check website for current opening hours
Lunch: 11:30 am - 2 pm
Dinner: From 5 pm
Pre-order required
Capacity
Indoor: 70 persons
Outdoor: 40 persons
Enviroment
Food
Head chef: Daniel Malm
Kind of food
Swedish
Opening hours
Opens on request all year
Lunch: -
Dinner: Yes, the hours specified above
Pre-order required
Capacity
Indoor: 90
Outdoor: 200
Ballroom: 100
Enviroment
Head chef: Denís Leroux, erkänd från flera exklusiva berömda restauranger i Frankrike och Schweiz.
Kind of food
Franco-Swedish cuisine based on local, seasonal ingredients
Other
Golf track, hunt, outdoor riding, fishing, outdoor life, cycling, distance skiing. 20 minutes from trainstation and 90 minutes from Arlanda airport.
Opening hours
All year round
Lunch: Included in some of our packages
Dinner: Pre-order or included in our spa weekend
Pre-order required
Capacity
Indoor: 60 people
Enviroment
Food
Head chef: Frida Karlsson & Emma Andersson
Opening hours
All year round
Lunch: Pre-booking required
Dinner: A la carte summertime, pre-booking required
Always
Capacity
Indoor: 140 people
Outdoor: 200 people
Enviroment
Food
Head chef: Jonas Frisäter
Kind of food
Modern touch with locally produced commodities
Other
Weekend golf and castle breaks. Historical dinners. Clay pigeon shooting, wine cellar with wine tasting. Located in beautiful surroundings at the slätbaken bay, and members of the Östgötamat food association.
Opening hours
March-June, Sept-Nov Friday and Saturday July & Aug Monday-Saturday
Lunch: No
Dinner: 6pm-10pm
Pre-order required
Capacity
Indoor: 47 people
Enviroment
Food
Head chef: Peter Walther
Opening hours
All year round for groups and conferences, from easter to christmas Friday and Saturday evenings, all evenings in June month
Lunch: -
Dinner: From 6pm
Pre-order is recommended
Capacity
Indoor: 50 people
Outdoor: 50 people
Enviroment
Food
Head chef: David Nordal
Kind of food
High class meals made with commodities from local farms
Other
"Good class" in White Guide 2018
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Contact information
Tittutvägen, Norra Piren, Stengatan 32
277 30, Kivik
Opening hours
Fri-Sun, spring and fall, 11 am - 5 pm Open daily from June to August 11 am - 10 pm
Lunch: 11:30 am - 3 pm
Dinner: 6 pm - 9:30 pm
Capacity
Indoor: 30 persons
Outdoor: 80 persons
Enviroment
Food
Opening hours
April-September
Lunch: 12(noon)-2pm
Dinner: 5pm-9pm
Pre-order required
Capacity
Indoor: ca 30 people
Outdoor: ca 30 people
Enviroment
Food
Head chef: Pelle Almén
Opening hours
Lunch:
Dinner:
Capacity
Indoor:
Enviroment
Kind of food
Focus on “real food” prepared with local produce and a touch of wild game. Seasonal
Opening hours
All year round
Lunch: 12 (noon) - 2 pm
Dinner: 6 pm - 9 pm
Pre-order required
Capacity
Indoor: 130 people
Outdoor: Only in summertime, 20 people
Ballroom: 130 people
Enviroment
Food
Head chef: Lena Lindgren
Kind of food
During the pre-order the guest decides, we are always flexible to match your requests
Other
Business of the year Surahammar 2013, Petit of the year 2015
Sommelier: Ulf Grip
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Opening hours
Open all year. Contact us to find out opening hours and what we'll be serving during your visit!
Lunch: Yes
Dinner: Yes
Pre-order required except during "Summer on Strand"
Capacity
Indoor: 90 ppeople
Outdoor: 150 people
Ballroom: 100 people
Enviroment
Food
Head chef: Magnus Ulvan
Contact information
Gamla Bo Stenlycke 202
243 95, Höör
Opening hours
Mon - Fri 11:30 am - 2 pm, 6 pm - 8 pm Saturday 12 (noon) - 9 pm Sunday 12 (noon) - 6 pm
Lunch: Weekdays 11:30 am - 2 pm, during peak season open to 3 pm
Dinner: From 6 pm on pre-order, Saturday 12(noon) - 9 pm, Sunday 12(noon) - 6 pm
Pre-order is recommended
Capacity
Indoor: 125 people
Outdoor: 60 people
Ballroom: 75 people at weddings/parties
Enviroment
Food
Head chef: Patrik Dahlberg
Kind of food
Clean cooking with as much Swedish commodities as possible. Only local, Skånskt, Swedish meat. Fish from the lake and wild food in various forms
SEE MENU
Opening hours
Open all year round. Contact us to get information on opening hours and what we serve at precisely your visit
Lunch: Yes
Dinner: Yes, pre-order required
Pre-order is required except summertime
Capacity
Indoor: 90 people, weddings 120 people
Ballroom: 120 people
Enviroment
Food
Head chef: Jon Carlsson
Opening hours
12(noon)-11pm during summer. Opened weekends in May and September
Lunch: 12(noon)-4pm
Dinner: 5pm-10pm
Capacity
Indoor: 80 people
Outdoor: 100 people
Enviroment
Food
Head chef: Johan Johansson
Opening hours
Irregular opening hours on weekends, holidays & summertime
Lunch: Mon-Fri 11:30am-1:30pm
Dinner: Mon-Sat à la carte 6pm
Pre-order recommended
Capacity
Indoor: 70 people
Outdoor: 30 people
Ballroom: External 200 people
Enviroment
Food
Head chef: Justus Andersson
Opening hours
The restaurant is open every day during high season, Fri and Sat-low season. The bistro is open every day during high season, Fri-Sun from during low season. The hotel offers dinner to hotel guests all days.
Lunch: Yes, in the bistro
Dinner: Yes
Yes
Capacity
Indoor: 100
Outdoor: 60
Enviroment
Food
Head chef: Andreas Hedman
Kind of food
International with locally produced ingredients and a touch of Mediterranean cuisine.
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Opening hours
Hotel: January: Closed February–May: Open Fri.–Sat. June–August: Open daily September-December: Open Fri.–Sat. Matsalen/Dining room is open from 5 p.m. to 11 p.m. every day the hotel is open
Lunch: Available for hotel guests, pre-order required
Dinner: Set 2-3-course menues, pre-order recommended
Pre-order recommended
Capacity
Indoor: 30 people
Outdoor: 30 people
Ballroom: 30 people
Enviroment
Food
Head chef: Johan Ahlvik
Kind of food
Swedish cuisine
Sommelier: Johan Asknergård
Contact information
Östra Strandvägen 16
920 64, Tärnaby
Opening hours
All year round, se homepage
Lunch: Yes
Dinner: Reservation recommended
Pre-order recommended
Capacity
Indoor: 75 people
Outdoor: 15 people Pub: 40 people
Ballroom: 70 people
Enviroment
Food
Head chef: Lars Nyquist
Kind of food
Classic Swedish and Lappish, with own sausages and fish
Other
Gold in the Championship in 2014 Mathantverk (food craftsmanship) SAUSAGE OF THE YEAR 2016
Opening hours
Reception 7 am - 2 pm
Lunch: Mon-Fri lunch buffé 11:30 am - 2 pm
Dinner: Mon-Sun
Pre-order required for dinner, at least 15 people
Capacity
Indoor: 55 + 25 people
Outdoor: -
Ballroom: 70 people
Enviroment
Food
Head chef: Jack Ackland
Kind of food
Classical Swedish food with influences from the rest of the world