The story
On the banks of the Nissan River, just outside Hestra, Hestraviken has been welcoming guests for over a century. What began in 1903 as a manager’s villa for a sawmill became a guesthouse in 1931, and later, in 1964, the Hellström family took over. Today, the third generation runs the property, and the restaurant remains a cornerstone of the experience.
The dining room is bright and airy, with views of the slow-moving river and dense spruce forest. The atmosphere is relaxed and personal – the kind of place where you linger over a meal. The kitchen focuses on seasonal Swedish cooking, built around local ingredients. The White Guide, which awarded the restaurant a Fine level in 2026, highlights the substantial cod loin: a potato and horseradish cream base topped with fresh shrimp, chopped egg, and cauliflower florets. It’s a dish that speaks to the kitchen’s straightforward confidence.
Beyond the à la carte menu, Hestraviken offers a bistro menu served Monday to Saturday from 5 PM. Options include a beef burger with cheddar and Emmy sauce, and tagliatelle with lemon and cumin velouté, shrimp, broccolini, and Västerbotten cheese. The Sunday brunch is a local staple, and the kitchen accommodates a wide range of dietary needs, from vegan to gluten-free.
The restaurant is part of a larger hotel and spa complex, but it stands on its own as a destination for Swedish cuisine. The wine list is extensive, and there is house-label beer and local must and cider. For those who prefer a simpler meal, the bistro offers a relaxed alternative to the finer dining experience.
Hestraviken’s recognition in the White Guide reflects the consistency and care that have defined this family-run operation for three generations. It’s a place where the food is rooted in the landscape, and the welcome is genuine.
Recognition
Ambience
Details
History
Isaberg, at 310 meters, rises majestically above the forested borderland between Småland and Västergötland. A hundred years ago, the area became a popular winter sports destination. The railway between Gothenburg and Kalmar/Karlskrona, which thunders past the foot of the mountain, was a key factor, as was the busy Nissastigen road. But tourists needed somewhere to eat and stay. That’s how what is now Hestraviken Hotel and Restaurant began. The founder, Mrs. Maria Magnusson, wrote: “Guests are welcomed year-round. Renowned good food. Access to rowing trips and fishing.” That still holds true. The prices, however, have been adjusted upward (Mrs. Magnusson charged 4.50 for a night with full board). The successors, the Hellström family, are now in their third generation. Outside the bright and beautiful dining room, the black Nissan River flows against a backdrop of dense spruce forest. From the other direction comes the sound of splashing from a sparkling pool. The establishment’s cod loin is a substantial creation, with a potato and horseradish cream base, topped with fresh shrimp, chopped egg, and cauliflower florets. Excellent. The wine list is extensive, and there is both Småland-style must and cider, as well as beer under their own label.
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