PM & Vänner

The story

PM & Vänner in Växjö: White Guide Masters of New Nordic Småland Cooking

The chef and the kitchen

Chefssommelier Rubén Sanz Ramiro steers the dining narrative at PM & Vänner in Växjö, weaving Smallland geography onto the plate. Place names like Moheda, Lammhult, and Vrånghult thread through the service, turning the menu into a map of the region. This New Nordic expression relies on hyper-local storytelling rather than abstraction.

Table rituals and signature dishes

Guests receive a warm stone at the start of the meal, a tactile reminder to slow down and honor the generations who fought to cultivate the area's rocky soil. The first courses arrive on a large board set among moss, pine needles, and cones, evoking the forest floor. Smoked quail eggs rest on porcini cream alongside parsnip chips topped with locally farmed sturgeon caviar. A perch course highlights simple preparations with potato and carrot, grounding the plate in local soil. This attention to origin defines the New Nordic approach at the table.

Recognition and cellar

Achieving the White Guide Global masters level confirms PM & Vänner's dedication to this terroir-driven cuisine. The wine cellar supports the menu with pairings that respect the intensity of the regional flavors. Dessert presentations feature Amorosa apples, reinforcing the focus on native produce. The setting bridges the hotel environment with a serious culinary destination where every element serves the landscape.