Restaurang VRÅ
Restaurant · Inom Valgraven ·
Nordic-Japanese fusion, urban farming, sake, oysters, sushi
Nordic-Japanese fusion, urban farming, sake, oysters, sushi
"The imposing 1920s city post office is now a hotel, and this glamorous restaurant sits within what was the central hall – the listed cashier booths still on display. A Nordic-Japanese approach sees fine Scandinavian produce meet Asian techniques, and there’s an impressive range of sake by the glass." - Michelin Inspector
"Sofia Olsson, the chef of vRÅ in Gothenburg. Her sushi and raw food restaurant implements urban farming practices on the rooftops of her establishment, pulling 'city-grown' wasabi leaf for her Swedish-Japanese cuisine." - Marisel Salazar
"Urban farming happens on the roof, where a hyperlocal circular system with Kajodlingen ferments kitchen waste using the Japanese bokashi method to create soil for herbs, leaves and flowers that fuel a seasonal Swedish‑Japanese menu; expect city‑grown wasabi leaf and regional seafood like local lobsters, diver‑picked oysters, demand‑grown mussels, sustainably farmed raw shrimp and ASC‑certified mackerel, plus a daily Today’s Harvest plate that might feature sorrel, wasabi, shiso, marigold, chives, chiles, cabbage leaves and flowers." - Marisel Salazar
Beatrix M.
Robbie 1.
Sarah Chu T.
Henrik
Johan B.
El Gato V.
Nalou à S.
Mimosa B.
Nat M.
Emily D.
Alicia M.
Anders S.
J P.
Yochai B.
Del J.
Susan V.
