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The Boman family has been running an inn for several generations.
It all started with Stina Boman at Boman's Matsalar in Nyköping in the 30s and 50s.
Classic, clean and very well prepared is our food philosophy. For us, a Pelle Janzon toast with high-quality beef fillet and Kalix bleak roe is one of the best things we can offer our guests. Great-grandmother Stina Boman's large meatballs with mashed potatoes and raw lingonberries have been prepared in the same way since the time of Boman's Dining Room.
As far as possible, we use organic and locally produced ingredients.
A prerequisite, however, is that they maintain the high level we want.
Welcome to the table
Kristin Boman
Monday - Friday
Lunch 12 - 14
Dinner 18-21
Saturday
Lunch 12.30-14.30
Dinner 17.30-21.00
Monday - Saturday 14-21
Personally, I've always loved hanging out in a good hotel bar. There are some really great ones that have stuck with me. Bamboo Bar at the Oriental Hotel in Bangkok, The Hemingway Bar at the Ritz in Paris... the list goes on.
Welcome to our very own hotel bar, The Twin Bar.
For us, wine has always had an important place. A good wine enhances and complements a dish in a fantastic way. See which wines we have in our cellar right now.
Photographs from the book Observations by Fredrik Etoall are exhibited at Bomans.
