Garden café at World Heritage farm Erik-Anders

Here, the menu follows the rhythm of the seasons, with each time of year offering its own delicacies. The pastries change with whatever is ripening in the garden – first rhubarb, then wild strawberries, raspberries, blueberries, and currants. Homemade cordial is prepared according to the season.

Our aim is for most of our ingredients to be locally produced and organic – for your sake and for the environment – and we use our own kitchen garden as much as possible for salads, vegetables, and flavourful herbs.