Bo Pensionat, Restaurang
Internet WIFI/Hotspot ♦ Disability friendly ♦ -Sprit/vin/öl -Catering
Oland – a part of Sweden’s pantry
We cook our food under the influence and usage of raw materials from the island of Öland, Småland, Sweden, preferably in that order and after seasonal variations.
We cut our meat in our own facilities, Möllstorp Kalmar Meat is the name of our company where we provide ourselves, other restaurateurs and shops with meat & cured meats from local farmers.
The dining room
Enjoy seasonal menus from our own pantry. In the dining room, we offer various dishes and whole menus based on the seasons and all that Öland can offer as, lamb, wild game, fish and Swedish home cooking. You choose!
The Garden & Refreshments
Our garden is normally open for dining from May to August. Our garden menu offers light meals such as lamb salad and our Baltic Buffet.
Bo’s shrimp sandwich, which is already the guesthouse “hot topic”, with fresh green asparagus and shrimps, is always up for order day and night.
Origin of our raw materials
With us you can be served lamb from Öland, veal from Gotland, moose from Småland, reindeer from Norrbotten and Baltic salmon from the Northern Baltic Sea.
The fish, in particular the turbot, cod and herring come from our local fishermen and the Baltic Sea. This is supplemented with some species from the West Coast, we offer the best of both worlds.
We believe that you choose us because you hopefully are as hungry as you are curious.
Our primary mission is to satisfy all your senses and desires!
Our food elsewhere.
We all need to eat, but not everyone is able to enjoy a meal at our premises. Therefore, we offer catering solutions in all its forms. We have some set menus and buffets, but also we offer a lot of customized menus according to your own needs.
With or without service at your facility, complete with porcelain or without. The choice is yours.
We gladly discuss food and other ideas you might have, just give us a call or email us, and we will arrange a personal meeting with our chef.
Kattis & Klaus with staff