Dinner in Skövde
DINNER IN SKÖVDE
A menu that follows the seasons
From Guide Michelin to Karstorp Säteri
My name is Jonas Andersson and I am head chef and concept developer at Karstorp.
My roots are in Skaraborg, and this is also where I have chosen to land after almost 20 years in kitchens around the world – from Australia and Norway to Norrland and the varied landscapes of the west and east coasts. Through different ingredients, cultures and cuisines I have shaped my craft and my approach to food.
During nine years in a Guide Michelin restaurant I deepened my work with quality, precision and presence. I bring that experience into the kitchen every day.
For me, a menu does not begin on a piece of paper, but in the ingredient – in what is at its absolute peak right now and in the collaboration with our local producers. That is why our dinners are shaped close to serving, when we know exactly what nature has to offer. It gives us the freedom to cook food that is alive, refined and clearly rooted in the place.
We actively make the most of the seasons through fermenting, drying and pickling. In this way we build a pantry that gives depth and continuity to the flavours, all year round.
Here the stillness of the place meets gastronomic craftsmanship. A understated form of luxury, where the details are given time and the flavours speak for themselves.
Want to know what is served on a particular evening?
Feel free to get in touch one to two weeks beforehand and we will tell you more.
Welcome to our kitchen.
Jonas Andersson
Head Chef & Concept Developer, Karstorp
For questions: Info@karstorp.se
A menu that follows the seasons
From Guide Michelin to Karstorp Säteri
My name is Jonas Andersson and I am head chef and concept developer at Karstorp.
My roots are in Skaraborg, and this is also where I have chosen to land after almost 20 years in kitchens around the world – from Australia and Norway to Norrland and the varied landscapes of the west and east coasts. Through different ingredients, cultures and cuisines I have shaped my craft and my approach to food.
During nine years in a Guide Michelin restaurant I deepened my work with quality, precision and presence. I bring that experience into the kitchen every day.
For me, a menu does not begin on a piece of paper, but in the ingredient – in what is at its absolute peak right now and in the collaboration with our local producers. That is why our dinners are shaped close to serving, when we know exactly what nature has to offer. It gives us the freedom to cook food that is alive, refined and clearly rooted in the place.
We actively make the most of the seasons through fermenting, drying and pickling. In this way we build a pantry that gives depth and continuity to the flavours, all year round.
Here the stillness of the place meets gastronomic craftsmanship. A understated form of luxury, where the details are given time and the flavours speak for themselves.
Want to know what is served on a particular evening?
Feel free to get in touch one to two weeks beforehand and we will tell you more.
Welcome to our kitchen.
Jonas Andersson
Head Chef & Concept Developer, Karstorp
Hitta till oss
Buss från centralstation
Linje 1, 2, 13 eller 500. Linje 1 och linje 2 går varje 15 minut samt efter klockan 18.00 varje 20 minut under måndag till fredag. Under lördag och söndag går bussarna varje 30 minut. Gå av vid busshållplats Ulveket, sedan tar det dig cirka 10 minuter att gå till oss.
Bil från Göteborg
2h
Bil från Stockholm
4h
Tåg från Göteborg
1h 30min
Tåg från Stockholm
2h
