The sustainability concept at VRÅ is focus on traceability and becomes a crucial ingredient for the evening's menu. Fish and seafood served comes from wild stocks on the west coast. The meat comes from breeders who let the animals live a natural life. The vegetables come from the hotel's rooftop garden or from organic farming in Västergötland.
The operational manager Sofia B Olsson proudly describe Vrå’s sustainable concept like this ‘' We choose to follow nature instead of taming it. The season may decide what comes in through the kitchen entrance and what is served in the evening. ''