PM & Vänner

Their philosophy is based on ‘forest, lake and meadow’, with much of the produce coming from their own garden and bakery. The tasting menu is explained with infectious passion, and cooking is ambitious, elaborate and sophisticated. An extraordinary wine list offers a huge array of vintages from top producers.

1. Farm-to-Table Concept with a Focus on Local Ingredients

• PM & Vänner's menu is based on the three cornerstones of 'skog' (forest), 'äng' (meadow), and 'sjö' (lake), showcasing the region's rich natural resources.

2. Unique Dining Experience with a Modern Småland Twist

• The restaurant offers a modern take on traditional Swedish cuisine, blending flavors from the Mediterranean and France.

3. In-House Fermentation Lab for Custom Vinegars

• PM & Vänner creates its own custom vinegars in-house, adding an extra layer of flavor to their dishes.

Signature Ingredients

• Forest mushrooms (svamp): A cornerstone of PM & Vänner's forest-to-table philosophy, harvested from Småland's woodlands and highlighted in dishes like svamprisotto on the lunch menu, embodying the 'skog' facet of the restaurant's triad and the seasonality of Nordic ingredients.
• Pike-perch (gös): A prized lake fish reflecting the 'sjö' pillar; the menu features preparations such as smörbakad gös (butter-baked pike-perch), showcasing delicate Nordic technique and the freshness of Småland's freshwater resources.
• Root vegetables (rotfrukter): Symbolic of the meadow aspect; used in seasonal dishes such as rotfruktstarte, underscoring the house's commitment to local, seasonal produce and balance with forest and lake elements.
• Local Småland produce: The restaurant consistently references Smålands råvaror, using regional ingredients as the backbone of its Nordic-inspired cuisine and seasonal tasting menus; this emphasis ties the signature ingredients to the terroir of Växjö.

Together these ingredients define PM & Vänner Växjö's signature cuisine by anchoring dishes in forest, meadow, and lake resources and translating Småland's terroir into modern Nordic gastronomy.