We are pea&Rosenberg.
Johanna, whom Rosenberg refers to as his pea, is the architect who got stuck in the kitchen; because of the endless combinations of colours, textures, scents and flavours to satisfy her experimental desire. Experience from managing both kitchens and hotels in the Swedish mountains, an enormous curiosity and an innate tendency to always want to advance the level of quality guarantees a constant development.
Nicklas is the jack of all trades who, through his upbringing and education, has always been present in the kitchen, in vineyards and at the drinks table. Sommelier via Grythyttan, a driving force in recent years within the wine society Munskänkarna and going on six years a popular lecturer on food and drink throughout Sweden, previously stationed in Karlstad.
Common for pea&Rosenberg is the drive and curiosity in face of the unexpected and unique, but also regarding treasures in the rustic and traditional.
Our ambition is to always deliver the best to our customers and guests. We want the food that we put out to be as close to 100% homemade and as locally produced as possible; we only cook food we take passion and pride in. That’s us, pea&Rosenberg.