Grythyttan
A Bergslagen village with an eighteenth-century inn and the university's restaurant school, unlikely as that sounds.
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Grythyttan is a small mining village that became, improbably, the centre of Swedish restaurant training. The Gastgivaregard, an inn licensed since 1640 and rebuilt in the eighteenth century, was restored by Carl Jan Granqvist from the 1970s and turned into a serious restaurant; from that grew Måltidens Hus and the Orebro University campus that trains cooks, sommeliers and restaurant managers here, with a large wine cellar and a culinary library. The village itself is timber houses round a square in old iron country. Måltidens Hus was built as the Swedish pavilion for the 1992 Seville expo and moved here afterwards.
What you actually see
- An inn licensed since 1640 - restored and running as a restaurant.
- A university restaurant campus - cooks and sommeliers trained here.
- Maltidens Hus - the 1992 Seville expo pavilion, moved and rebuilt.
- A timber village in iron country - the setting for all of it.
When to go
May to September; restaurants run year round. Half a day.
Honest expectations
Restaurants need booking, particularly at weekends. The campus is a working school, not a visitor attraction. The village is small with little else. A car is essential.
Nearby
Loka Brunn is close; Hallefors and Bergslagen are around.
What to pack for Grythyttan
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
