Reviews of Svinet

This text has been translated automatically. Show original »

Therefore. Why, why haven't I gone here before.
Each year, Tweed closes over the summer and then the courtyard opens the pig. Every year the new theme and this year it was Spain.
Asså, Hello, Love
The atmosphere is Utomlandskänsla. Think less hallwyl, type as Lydmar but more relaxed clientele. Service, however good, liiiiiite slow but compensates that they are skittrevliga. The PRICE is ridiculously inexpensive. 7-8 tapas to share plus a big oily main course with lots of accessories for 395 kr. You will be more than measured
Hear here, the flavors are sååååå good. Fresh and cool ingredients that create joy in body and soul.
The whole experience was spot on. Next year, in solemnly swear to hang there every day (almost anyway)

-Heating lamps available
-In one part of the farm there is a corner for smoking cigars
-Good wine list, both on glass and Flarra
-Book a table

Therefore. Why, why haven't I gone here before.
Each year, Tweed closes over the summer and then the courtyard opens the pig. Every year the new theme and this year it was Spain.
Asså, Hello, Love
The atmosphere is Utomlandskänsla. Think less hallwyl, type as Lydmar but m... Show full »

This text has been translated automatically. Show original »

To Trattoria Svinet you go when you a Thursday in August is back in the office and yearns to the Mediterranean. The courtyard is cozy and the staff is okay but unfortunately the food is disappointing! Order Manzanilla Olives But get black Greek olives. The deep-fried artichoke with the paprika sauce is dry and tasteless. Pan con tomate, Manchegon and the air-dried ham are absolutely approved but just as good to make yourself at home!
Goes from there hungry and a little disappointed.
Extra good: cheap Cava!

To Trattoria Svinet you go when you a Thursday in August is back in the office and yearns to the Mediterranean. The courtyard is cozy and the staff is okay but unfortunately the food is disappointing! Order Manzanilla Olives But get black Greek olives. The deep-fried artichoke with the paprika sauce... Show full »