The idea behind Piga was to call back to times when each household worked from sunup to sundown plowing fields, tending to the animals, and preparing for the seasons to come. During these days the food was fresh and sustainable. People used what they had and strove to make very little waste.
At Piga they aim to recreate the rich and fabulous flavors and dishes of this time by using modern and sustainable practices. They work closely with local growers, producers, butchers, and fishmongers so they can have the finest raw ingredients to create their dishes. This network of locals means the food is as fresh as if you were working for it yourself, but you can sit back and relax.
They change the menu regularly, as is the custom when you are working with farm fresh ingredients. However, you can always expect to see classic and traditional nordic recipes.
Being located so close to the water, the seafood here is something you can’t miss. They have several oyster dishes like the Fine de Claire oysters with shallots, dried lingonberry, and champagne vinegar. It is the perfect mix of sweet and tangy.
For larger dishes lamb with deep fried onion and parsley root puree is divine. All of this can be enjoyed while taking in the sea air on the patio or enjoying the warm aromas within the restaurant. Seating is spacious and the attentive staff takes care of your every need.