A sustainable food culture

In 1733, there were 32 establishments to visit at Djurgården. In 1897, we served Sweden’s first hot dog and in 1953, trainee chef Leif Eliasson created the Hasselback potato. We have been a place for memorable food experiences for hundreds of years. Today, there are more than 30 restaurants here. The ways in which we produce and consume food have a major impact, not least on our health and the environment. At Djurgården, we want to be a driving force for a sustainable restaurant industry. We have therefore made ’a sustainable food culture’ one of our four focus areas.