Skrea Matbruk

The story

Crafted with passion, served with love

A Stone Barn with Something to Say

Down a gravel road outside Falkenberg, past a homemade football pitch and sloping fields, sits Skrea Matbruk — a place that earns its White Guide recognition without trying to look the part. The setting is a working stone barn on Skrea backe, with a vineyard experiment out front and farmland stretching to the horizon. It is, as the people behind it put it, "an Italian living room in Halland — or perhaps the other way around."

The People and the Pasta

The project grew out of a collaboration between Lisa Lemke and Marcus Nordgren of Prostens Pizza and James Sherry of Globalize Foodtruck, who joined forces here in spring 2019. The kitchen's anchor is handmade pasta — rolled properly, every time — paired with small plates built on Halland's local larder. The White Guide calls it "a relaxed flavour eldorado," pointing to the smårätter of regional delicacies and the genuinely housemade pasta as the reasons to make the drive.

What Happens Here

The restaurant opens Thursday through Saturday for evening service, with Saturday lunches added into the mix, and the schedule expands significantly through summer — Monday to Saturday from late June through mid-August. But Skrea Matbruk is more than a restaurant. Pasta courses run weekly for those who want to get their hands in the dough. Conferences, weddings, private parties, corporate kick-offs and cooking workshops with Lisa Lemke fill the calendar alongside regular dining. Overnight stays are available at Skrea Backe Bo, and the on-site Skrea Backe Destilleri adds gin tastings to the mix for groups looking for something beyond the table.

The Draw

What holds it all together is a clear sense of place. The air, the views, the unpretentious room — they set the tone before a single plate arrives. The handmade pasta and local ingredients do the rest. Whether you come for a bowl of spaghetti on a Thursday evening, a weekend course, or a summer wedding with a vineyard backdrop, the ambition is the same: good food, made honestly, in a spot that's genuinely worth the detour.