Skugga is a working estate. We grow grapes, coffee and cacao. We bake our own bread, make our own chocolate, and pour our own wines. What we don’t grow ourselves, we source from farmers and producers we know, as close to home as we can.

The menu follows the seasons and the kitchen’s curiosity, so it changes often. The approach stays the same: bistro cooking done with care, generous plates, and nothing on the table that doesn’t deserve to be there.