Lake, forest and farm

A warm welcome to Karin and Per at Kopparberg's farm, we experiment with ingredients from our lake, forest and farm and make our guests feel at home


Last summer, we served a fixed menu with ingredients only from the farm. We had been been hunting, fishing and farming since the beginning of the year and it was fantastic to show you all what we had done!

To the booking


In addition to the fixed menu we had pub evenings with live music featuring Ikiz. The wood-fired kebab grill was lit, homemade sausages fried and the drinks were chilled!

  • Our farm

    The farm is located in the forest landscape in southern Närke, the small village of Kopparberg has existed since the 16th century and in the village drums were made for the army during the Swedish Empire in the 17th century, Näcken (Nixie) has been seen in the form of a spotted horse in the lake and the magical springs down towards the lake have been claimed to cure all kinds ailments for centuries. The house is from the 18th century and has fishing in Hjärtasjön in the background, hunting in the forests, animals and crops in fields and farm. We have had the farm for five years and feel like stewards of a cultural heritage.

  • The restaurant

    In the old farm stables, we have our restaurant with room for 40 guests and have a lovely patio overlooking the paddocks where the sheep graze. We have large, sturdy tables that we usually share with several groups to create interesting meetings. In 2022, we had three occasions with 16x6, sixteen guests and six dishes in a small and personal experience. They were fully booked quickly, so this year we are developing the concept for the summer, keep an eye out here!

  • Our philosophy

    We work hard so that everyone feels welcome and cared for, it should be a wonderful experience to visit us.

    We aim to only use ingredients from our lake, forest and farm, this way we have control over the ingredients, can develop our cooking with them and limit ourselves in a creative way. We experiment a lot with different types of fermentations, both classic lactic acid fermentations but also Japanese fermentations with koji as a base, to bring out unexpected and complex flavours.