No hubris by the waterfront
At the new Hybris, father and son Thunholm are in charge. Despite the name, it’s all very down-to-earth, with proper aprons, orange industrial ‘pig lamps’, and sturdy wooden tables. And the atmosphere is warm, the style informal. The animal of the week is announced on the blackboard and may, if you’re lucky, be an elk entrecôte in the autumn. Traditional husmanskost dominates the menu, albeit in more luxurious form. Whitefish roe and root vegetables feature a lot, as do potato-based side dishes. The small space draws locals as well as guests from afar.