Winebar
Skänken

Local Dishes to highlight our wines

In summer, the vineyard comes alive when our wine bar Skänken opens its doors. Discover our wine, cider and distallates inside the cozy old building, in our orangery - or why not in the garden, right next to the vines, overlooking the windmill by the sea.

The locally sourced food is carefully composed to complement our wines and drinks, and the menu lives with the seasons. Expect a creative cuisine deeply rooted in the area, created to enhance the wines served.

During summer, you can also join guided tours with tastings, several times a day, and afterwards you can browse in our shop.

Opening hours - Wine bar Skänken

Open Saturdays during spring and early autumn - every day in summer.
Keep an eye for opening times!

In the kitchen…

  • Titti Qvarnström

    At Skänken, the focus is on the ingredients, on the plate and in the glass. The food should enhance the wine; the wine should complement the food.

    For the past two years, the kitchen has been run by Titti Qvarnström, together with sommelier Johan Löfgren, who has extensive experience in the beverage sector.

    Titti Qvarnström has a solid track record and an impressive expression with great respect for the raw material. As head chef at Bloom in the Park in Malmö, she became Sweden's first female chef with a Michelin star. She can also boast a Rising Star from White Guide, Woman of the Year in the Hospitality Industry from Visita, and successes in Chef of the Year and the tv-show “Battle of the Chefs”.
    This summer, she is opening her own restaurant outside Förslöv on the Bjäre Peninsula. Remember where you heard it first.
    Titti will always be in the hall of fame at Kullabergs!

  • Potato waffle

    Food and wine pairings are Titti Qvarnström's speciality. Here we share one of her wine-friendly recipes, created to complement Swedish wines with lively acidity – such as our Lyckeri 2024, a cuvée that also has a pleasant body and structure.

    This fresh dish can be served as lunch, a starter or a light dinner.

    Method (4 servings):

    For the waffle batter:
    500g potatoes
    1 small onion
    1 egg
    ½ tsp salt
    butter for frying

    For the mushrooms:
    400g mixed mushrooms (e.g. chanterelles/oyster mushrooms/button mushrooms)
    50g butter
    salt and pepper
    ½ dl fresh or frozen sea buckthorn berries
    1 dl whipped cream
    50g mixed salad leaves
    1 tbsp fresh oregano
    50g grated Prästost cheese

    Wash and grate the potatoes using the coarse side of a grater, then mix with the salt. Peel the onion and grate it too. Squeeze the liquid out of the grated potatoes, then mix the potatoes, onion and eggs.

    Clean and chop the mushrooms into small pieces, fry in butter until nicely browned, then season with salt and pepper. Add the cream and sea buckthorn and simmer until thickened.

    Heat and grease a waffle iron, bake 4 waffles.

    Top the waffles with the mushrooms, grated Prästost cheese, salad and a few leaves of fresh oregano.

    Bon appétit!