Hörte Brygga

The story

Hörte Brygga in Skivarp | New Nordic Cooking by the Harbor

The Founders and Their Approach

Hörte Brygga in Skivarp builds its New Nordic kitchen around ingredients drawn directly from the local harbor and surrounding landscape. Martin Sjöstrand and Emma Andersson opened the restaurant more than ten years ago with a strict sustainability mandate that initially raised eyebrows among local operators. Today that same rigorous approach defines their New Nordic cooking and has earned them a White Guide Masters level recognition for 2026. The kitchen treats seasonal produce as the main event rather than an afterthought.

The Kitchen and Its Produce

The menu follows a vegetable focused rhythm that aligns with the agricultural cycles of southern Sweden. Diners encounter plates built around locally sourced ingredients rather than imported staples. The kitchen adjusts the daily offerings to match what arrives from nearby farms and shores. This straightforward method keeps the New Nordic table grounded and consistently fresh.

The Dining Room and Cellar

Large windows frame the water while an outdoor terrace extends the dining space into the harbor breeze. Guests select bottles from a curated list of natural European wines that complement the lean vegetable plates. The cellar prioritizes transparent producers who share the restaurant’s commitment to minimal intervention and environmental responsibility. Every detail in the room supports a relaxed pace where conversation takes precedence over rushed service.