Friden Gårdskrog

The story

Crafted with passion, served with love

A Farm, a Garden, and a Pizza Worth Waiting For

Friden Gårdskrog sits on a farm outside Kivik in the Österlen corner of Skåne, run by Peter and Barbro. The name says it plainly: this is a farm restaurant, and the experience leans into that without apology. You book in advance — walk-ins are not an option — and when you arrive, the wait is part of the point. Stroll among the apple trees, pour yourself a glass of juice or wine that has traveled the shortest possible route from orchard to glass, and let the pace of the place settle over you.

Wood-Fired Pizza with a Local Conscience

The heart of the menu is sourdough pizza baked in a wood-fired oven. Not everything on it comes from the surrounding fields, but a lot does, and the kitchen is honest about that. White Guide, which recommends Friden in its 2026 edition, singles out a shrimp pizza with smooth avocado cream as something not to miss — a combination that sounds simple and lands as a genuine surprise. The dolce changes with the season and is described as mouth-wateringly good. Italian in spirit, deeply rooted in the Skåne landscape in practice.

The Setting

The garden is generous enough to spend time in, with outdoor seating that makes the most of Skåne's summer light. There is a room on the farm available to rent for those who want to stay the night, turning dinner into something longer. The restaurant accommodates vegetarians and offers wheelchair access — practical details that reflect the same straightforward hospitality that runs through everything here.

Friden is a seasonal place, open Thursday through Sunday in spring and expanding to daily service through the summer. Reservations are essential, and the hosts check their email at least once a day.