The story
In the small village of Gislöv, just above the fishing harbour of Brantevik on Österlen's southern coast, a two-winged Scanian farmhouse dating from the late 1800s has become one of the region's most quietly celebrated addresses. Karnelund Krog & Rum sits at the village crossroads, and its reputation has spread far enough that summer evenings are almost always fully booked — a spontaneous visit is rarely a good idea.
The restaurant earned its White Guide Fine level recognition for exactly the kind of cooking that builds loyal regulars: well-crafted, ingredient-led dishes that don't chase trends but consistently deliver. Dishes like smoked halibut on pea cream with the briny lift of löjrom, and crispy pecan polenta alongside beef tenderloin medallions, have become fixtures that returning guests look forward to by name. The bar is set high on both produce quality and drinks — a notably broad selection of locally produced juices and ciders stands out alongside the wine list. Two three-course menus are offered, and guests are free to mix and match courses between them.
The kitchen describes its approach honestly: a Mediterranean-inspired foundation that draws freely from French technique, Asian flavour, Middle Eastern spice and South American influence. The result is personal rather than eclectic — dishes made with care and curiosity, using seasonal, locally sourced ingredients as the anchor. It's the kind of cooking that feels considered without being precious.
Indoors, around 40 guests can be seated in a pared-back dining room. Outside, the cobblestone courtyard — shaded by a grand plane tree and surrounded by flowering garden — seats another 20 to 25 and carries, as the owners put it, something of a miniature Provence about it.
Karnelund is as much a small hotel as it is a restaurant. Seven individually decorated rooms — one superior, four standard, two special — share the same unhurried sensibility as the dining room. Packages combining an overnight stay with a three-course dinner and breakfast buffet make it easy to linger, which is rather the point. Charlotte, Thomas, and their team take evident pride in the kind of hospitality where time slows down and the personal touch is never an afterthought.
Recognition
Ambience
Details
History
Karnelund hasn't always been in Gislöv, but it might feel like it has. It is now around fifteen years since the pub-owning couple Janne Flodin and Peter Walther purchased the old country store at the village’s four-way intersection and created one of Österlen’s most pleasant village pubs. Its proximity to the popular fishing villages of Brantevik and Skillinge means that summer evenings are almost always fully booked, so spontaneous visits are therefore not recommended. Here, well-prepared food—albeit not dramatically innovative—is served in a fairly simply furnished dining room. Regulars recognize and welcome certain favorite dishes that have appeared on the menu over the years. Take the starter of smoked halibut on pea cream with a salty touch of char roe, not to mention the crispy pecan polenta served alongside beef tenderloin medallions. High standards are maintained regarding the quality of both ingredients and selected drinks, where a wide selection of locally produced cider and must varieties is impressive. There are only two three-course menus here, but they can easily be mixed and matched to suit every palate.
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