At Hjalmars, Gabriel refines the delicacies of the sea

Just next to the salty strait in Hamburgsund you will find the restaurant Hjalmars. To have a seat here and have something to eat and drink whilst looking out over the boats is a magical experience. It is Gabriel Vornanen who, alongside his partner Linda Kallin owns and runs the restaurant. It’s also the great chef Gabriel who makes sure the menu at the restaurant has the right standards.

- For me its important that Hjalmars symbolizes west coast food, Gabriel tells us and continues. - There has to be fresh and good produce that are cooked the right way. For us it comes naturally to use products from the sea such as fish, shellfish and mussels. Naturally we also offer meat from local farms, Gabriel tells us. Not only does it need to be cooked the right way, it also has to be quick. During peak season they serve around 1000 plates per day. The summer season has a consumption of around 2000 kg fish. Sometimes there is a daily consumption of 150 kg mussels! Even if Gabriel experiment and come up with new dishes during long autumn nights, everything still needs to work perfectly at the restaurant once the high numbers of customers show up.

- The logistics is the hardest challenge during the summer, Gabriel tells us this sunny spring day on the pier in front of the restaurant. - At a tourist destination you have to offer a good variety. You should be able to enjoy a good pizza or a luxury 3 course dinner. We think it’s important to offer this to our guests, Gabriel tells us and finishes by saying  - Its amazing to live and work here. Hamburgsund is the hottest place in North Bohuslän right now, everyone wants to visit, and I completely understand why!

Read more of Gabriel and Hjalmars in Hamburgsund here: www.hjalmars.se