Head Chef Gabriele Natali and his right hand and partner, Lucia Wu, lead the kitchen at Boen Gård. Both have extensive experience from highly regarded restaurants in Italy. The menus follow the seasons and are therefore changed several times throughout the year.

Sustainability is the starting point for the menus. We use the best that nature has to offer, working with high-quality ingredients from dedicated local producers.

Each ingredient is treated with respect, with the aim of highlighting its unique character and avoiding unnecessary waste. The wines that accompany a meal at Boen Gård are carefully selected, and our ambition is to create the perfect balance between food and wine.