Sébastien Boudet, LIVS Södermalm

We are proud of our collaboration with Sébastien Boudet, the artisan baker, author, and food advocate who has become one of Sweden’s strongest voices for authentic craftsmanship, organic ingredients, and a more sustainable food culture.

For many years, Sébastien has inspired people to rediscover the true art of breadmaking and was among the pioneers who introduced and popularized sourdough culture in Sweden. He is also the founder of the award-winning bakery La Petite France.

His philosophy closely reflects our own at Nuvara: food should be created with care, and quality begins with respect for all living things. That is why we are especially delighted to serve Sébastien’s creation, “Bread of Life,” on our menu.

Through his shop Livs, we also source organic, locally grown products from farms that uphold high standards of animal welfare and sustainable farming practices. These include artisan bread, pesticide-free vegetables, and fresh milk. We are also fortunate to share many friends and like-minded partners who are passionate about building a better food culture together.

This collaboration is a natural meeting of shared values—craftsmanship, sustainability, and a deep respect for the ingredients that nourish us.

Djursnäs Wildlife Management, Nynäshamn

The wildlife manager Martin is out in the forest seven days a week. There he encounters fallow deer, roe deer, mouflon, and wild duck, among other species. The first thing he said when we met was, “The animals should be well cared for and allowed to live their lives as naturally as possible. We practice ethically responsible hunting, carried out locally and in season. Everything that is harvested is used 100 percent. Our sales go to both private individuals and restaurants.”

Wålstedts Gård, Dala-Floda

To us, he is now known for his “ugly” carrots Per Wålstedt. One third of all root vegetables grown are sorted out already at the farm. We take care of what would otherwise be thrown away.

We believe it is sheer madness to discard a raw ingredient simply because of a specific standard that has become the norm. From this farm, we bring home forgotten, unwanted, and twisted carrots. Per runs an organic vegetable farm, and from Wålstedts we also source, among other things, red cabbage, white cabbage, and celeriac.

Håkan’s Honey, Järna, Gerstaberg

Håkan and Isa run the family business Eko Bi Järna, and the bees that collect the honey are their most important co-workers.

Here, authenticity reigns. No pesticides are used. Everything is produced entirely in accordance with organic and KRAV-certified principles.

Depending on which flowers their bees find, Håkan’s Honey produces different varieties and flavors: Early Summer Honey, Midsummer Honey, Linden Honey, and Autumn Honey.

Kohagens Bästa, Vallentuna

In Kohagen just outside Lindholmen, Anna grows vegetables, root crops, berries, nuts, fruit, herbs, spices, and not least flowers. Mushrooms and wild berries are foraged in the forests surrounding the farm.

She raises sheep and lambs of the old traditional Roslags sheep breed and also keeps chickens and quail.
All of this provides us with wonderful ingredients to feature on our menu.

The flower cultivation benefits wild pollinators. Thanks to the livestock, Kohagen produces its own soil, as manure is returned to the farm’s natural cycle. Mulching with bedding material and wool from the animals reduces both water needs and weed growth.
Life here is lived in harmony with nature.

Sanda Hönseri, Österhaninge

At Anna-Lena’s farm, the hens and staff move about in freer environments — both indoors and outdoors. Here, KRAV-certified organic egg production is carried out on a smaller scale in order to offer the hens a truly natural life. The hens also have access to forest areas where they can scratch and forage, as chickens originally come from jungle environments.

“The most important thing for me is that we give back to our hens, considering what they give us. When we took over the farm, there were 10,000 hens kept in cramped conditions. We reduced that number to 3,000, and they can now happily roam around. When a hen has finished laying eggs, it is sent for slaughter and the meat is sold.”