Färna Herrgård & Spa

The story

Crafted with passion, served with love

A Manor House with Serious Cooking at Its Heart

Färna Herrgård & Spa sits among the forests and lakes of Bergslagen, a region whose larder turns out to be remarkably generous. The 18th-century manor brings together white-cloth dining, a celebrated spa, and a kitchen philosophy rooted firmly in the land around it — and the White Guide has taken notice, awarding the restaurant its Fine level recognition for 2026.

The guide's assessors put it plainly: venison from Närke, beef from the Green Gardens Farmers in Västerfärnebo, and vegetables grown by Ted Oscarsson of Hebo Garden — including thinly sliced carrots in various colours and a pickled turnip salad that, remarkably, outshines most greens even in November. That kind of specificity is not accidental. It is the result of close, named relationships with local producers that the kitchen has built over time.

The Kitchen's Guiding Principles

The restaurant is KRAV-certified and draws on the Slow Food philosophy — sustainability, quality, and authentic flavour over spectacle. Kitchen manager and head sommelier Inga-Lena Eriksson oversees both the food and a wine list that leans toward organic and carefully selected small-scale producers, chosen with the same deliberateness as the ingredients on the plate.

Bread is baked in the manor's own bakery. Marmalades are cooked in-house from seasonal fruit and berries, often harvested from the kitchen garden. The breakfast buffet features KRAV-labelled cold cuts from Gotlands Korvfabrik — medwurst, liver pâté, Ahlspån-smoked ham — alongside house-smoked chicken. At lunch, a set three-course menu is served weekdays, built around whatever the local farms are producing that week. Dinner is served at white-clothed tables, with the same seasonal Swedish produce at the centre.

Place and Setting

The manor is surrounded by forest trails and two lakes, and the spa — with its warm outdoor pool, aromatherapy and dry saunas — draws guests who want more than a meal. As the White Guide noted, sinking into the outdoor pool and looking out over the greenery is its own kind of reward. The contrast between chandelier and kitchen garden, hiking trail and dining room, is part of what makes Färna distinctive.

In 2025, the property was named Sustainable Company of the Year at the Enterprize Business Gala, with the jury citing how the founders have "harnessed the unique advantages of Bergslagen as a location" and made sustainability a genuine part of the business rather than a label. That recognition sits alongside the culinary accolades — from White Guide, Chaîne des Rôtisseurs, 360°Eat Guide, and the Falstaff Restaurant & Bistro Guide Nordics 2026 — as evidence that the approach is working.