At Ivögården, Petter cooks with his heart rooted in the earth and his hands in the season. His philosophy is simple: to let the ingredients speak, to follow the rhythm of the location, and always to start from what lies close by – the forests, the lake, the garden, and the surrounding farms.

Here, cooking is not about impressing, but about touching. To simmer broth slowly, pick mushrooms in the morning mist, or let freshly baked focaccia take center stage on the plate. It is a style of cooking that breathes calm, care and respect – for the ingredient, for the guests and for the meal as a moment in time.

Petter’s kitchen is grounded in Scania, yet carries traces of his own travels and curiosity. The flavors are honest and vibrant, with a special appreciation for the richness of simplicity.

Welcome to a kitchen where the meal is allowed to take its time and where every bite tells a story about the place.