GQ or gastronomic intelligence stands for a new higher level of ambition. The name has been chosen with the thought that our ambition should not end with the creation of a generous gourmet meal balanced with perfectly combined wines. It should also extend to knowledge of the restaurant's suppliers and their philosophies. 'Personally I try to maintain continuous and regular contact with my suppliers', says owner Jürgen Grossmann, 'regardless of whether they are farmers in Östergötland or a wine grower in Priorat.

We seek to visit as many of them as possible in person every year and also have to learn more about the special requirements that our guests have. They follow different diets; have allergies, personal wishes with regard to taste or an interest in ecological products. This is no exception in today's Sweden, but has rather become the rule. A vegetarian or someone suffering from allergies must be offered the same generous and creative meal as his table companions'. Jürgen's training as a nutrition physiologist, and earlier as a cook and sommelier, has resulted in him also being interested in what happens to his guests after they have left the restaurant satisfied and happy. Today GQ knows enough about different ingredients and cooking techniques without having to compromise to complete a gastronomic experience.