Sustainability takes centre stage at this highly regarded restaurant within the centrally located Clarion Hotel Post. They serve a traceable menu which uses locally produced ingredients and Japanese techniques. Sushi, sashimi and steak tartare, for example, all made from organic ingredients from the West Coast.
Everything VRÅ serves follows the seasons. Vegetables are grown on the hotel's own rooftop vegetable patch or sourced from organic growers, meat comes from selected farms and wild fish and shellfish from local waters. Like the food, the exclusive decor, which was completely renovated in 2019, has a foot in both Japan and the West Coast, with low Japanese-style seating and locally-sourced materials such as Bohuslän marble. They have a chambre séparée for private groups as well as Gothenburg's largest sake bar, with over 40 kinds of sake