Food philosophy

The Boman family has been involved in hospitality for several generations. It all started with Stina Boman at Bomans Matsalar in Nyköping during the 30s and 50s.

I'm a fan of cooking myself, but only for home use. My favorite food is quite basic and simple but very well prepared. For me, a Toast Pelle Janzon on high-class beef fillet and Kalixlöjrom is one of the best things I can eat. In other words, classic food.
Every now and then you can find me in a "star restaurant", but I feel most comfortable in classic noisy neighborhood restaurants.
This is also reflected in Boman's menu.
As far as possible, we use organic and locally produced ingredients. However, a prerequisite is that they maintain the high level we want.
Thankfully, Boman's chef Frederik shares my philosophy.

Welcome to Bomans

Kristin and the whole lovely kitchen crew