The sustainability concept at Vrå is focused on traceability and it is a crucial ingredient for the evening's menu. The seafood served comes from wild stocks on the west coast. The meat comes from breeders who let the animals live a natural life and the vegetables come from the hotel's rooftop garden or from organic farming in Västergötland.
– 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, says Operations Manager Sofia B Olsson.