"Chef duo Tea Malmegård and Viktor Lejon started Doma as a supper club out of their home, before expanding into a full restaurant in 2020. Today, the operation includes a bar downstairs, several private dining rooms, a dedicated vegetable garden outside the city, and a kitchen garden in the restaurant’s own backyard. Throughout a la carte and set menu options, the restaurant emphasizes comforting dishes, occasionally influenced by the owners’ experience working in restaurants internationally. Expect locally sourced proteins, such as reindeer, pike perch, mackerel, and lamb hearts, complemented by vegetables and herbs. As a trained pâtissière, Malmegård makes extraordinary desserts, like lingonberry cake with salted caramel and tar syrup; rapeseed sorbet with garden sorrel and meringue; blueberries with spruce shoots, sable, and yogurt; and sweet cicely ice cream with fennel and raspberries." - Per Styregård
