When we dug into the history of the building at Båsenberga Hotel & Conference in Vingåker, Sörmland, we came across something that made us stop and think: an almost 130-year-old menu from Båsenberga Fattiggård, dated 1891. Back then, 60–70 “hjon” lived here, and life was governed by the rhythm, simplicity and practical needs of agriculture.
The menu of the past – simplicity and nutrition
A typical week looked like this:
Sunday: Breakfast: groats with milk. Dinner: raw peeled potatoes with pork. Evening: porridge and milk.
Monday: Breakfast: pea flour porridge with pork and milk. Dinner: milk porridge with herring. Evening: porridge and milk.
Tuesday–Saturday: Variations on the same theme – milk, porridge, potatoes, pork and herring, with root vegetables and cheese as little luxury touches during the summer.
The food was simple, nutritious, and functional – designed to provide energy for everyday work and survival.
When we showed the menu to our chef Conny, he smiled and said:
“There may not be much on this menu that can be directly translated into modern cooking.”
But after a short pause he added with a twinkle in his eye:
"But — pea flour porridge with pork and milk, I feel like it speaks to my cooking heart somehow!"
A reflection of its time
The old menu tells more than just what people ate – it provides an insight into everyday life, the economy and life on the 1800th century poorhouse in Sörmland. It is a reminder of how the purpose, access and tradition of food have changed over time, and how local ingredients have always been the basis for good and nutritious food.
From Fattiggård to Båsenberga Hotel & Conference
Today the menu looks different – but the essence remains.
At Båsenberga, we still let seasonal ingredients and the pantry we live in guide our menus. The difference is that today's guests get to experience the food as a gastronomic experience: aroma, color, variety and care in every detail.
Looking at the old menu gives perspective – from simplicity and survival to today's modern cuisine with local ingredients.
History on the plate
Sometimes we play with the connection between then and now:
Dishes inspired by the old menu appear on the menu, always with Båsenberga's modern twist. Perhaps a root vegetable dish, a flavoured porridge or — as often — a touch of local game. Always with inspiration from the pantry we live in.
It's a reminder of how far we've come – and how food can tell stories, both then and now, here at Båsenberga Hotell & Konferens in Sörmland.
When we cook at Båsenberga, we carry history with us.
We use ingredients from our local growers, flavors that follow the seasons and a personal hospitality that makes the meal an experience – not just a serving.
But it is on the plate that the present takes over.
Explore our current menu and discover how history meets the taste of today. We promise that every dish is created with care, closeness to the ingredients and a big helping of love.
Welcome to taste Båsenberga. Where times have changed – but hospitality remains.
