Restaurang Slottsvillan

The story

Crafted with passion, served with love

A Villa with Character, a Kitchen with Conviction

On the hillside above Huskvarna's old smithy village, Slottsvillan sits in a late-19th-century manor built by industrial patron Tham — a man who ran the Husqvarna company and shaped much of the surrounding community. The house carries that history quietly: English countryside atmosphere, generous rooms, and a balcony that earns its reputation on a warm evening. The White Guide has recognized the restaurant for good reason, noting that the setting alone is enough to make you sigh.

Chef Sid and the Småland-Japan Connection

The kitchen is led by Sid, formerly head chef at Izakaya Moshi, and his approach is clear: source the finest ingredients from Småland, then apply Japanese flavors and technique. The result is a Swedish menu that feels genuinely considered rather than trend-chasing. A carrot tartare arrives with soy emulsion, bubu arare, and kalamansi vinaigrette. Cured cod is paired with scallop cream, nashi pear, and a white soy–yuzu dressing. Lamb entrecôte comes with miso purée, browned butter, and rhubarb. The Japanese influence is present but never overwhelming — it sharpens and deepens what Småland's larder already offers.

Desserts keep the same care: a rhubarb and gari semifreddo with pickled rhubarb, or roasted white chocolate mousse with strawberries. The evening closes with seasonal pralines from Smedbyn, a chocolatier in Huskvarna itself — a local detail that feels intentional.

Flexible, Inclusive, Unhurried

Guests choose freely from the menu, paying by the number of courses — a main course alone, two courses, or three. Vegetarian and vegan alternatives are always available, and the kitchen adapts to allergies when notified in advance. There is a proper children's menu as well. The restaurant holds only a limited number of seats, so booking is advised. Whatever the length of your meal, you are welcome to stay until closing — a relaxed approach that suits the house.