WELCOME TO US
We who live and run the company Virisen Lappland are Tomas and Gunilla with their sons Tom and Ulf. We usually manage one of the few remaining active mountain apartments in Västerbotten County according to old traditions with hunting, fishing, agriculture and tourism. The farm has high nature and cultural values. The ingredients are processed in the restaurant where you can enjoy an exclusive dinner with ingredients in its right environment. We have about 20 ewes of the breed Gotland sheep which are known for their beautiful skins and tasty meat, the sheep are good grazing animals and the taste comes from what they graze on our herb-rich alps 605 m above sea level.
UTVECKLINGEN AV FÖRETAGET
1987 black cabin built
1991 red and blue cottage built
1992 we become permanent residents in Virisen
1993 barn built
1996 machinery shed / dog house is built
1997 sauna by the lake built
1998 renovation of residential buildings (1998 Tom born) (2000 Ulf born)
2000 farm shop and storage area built 2004 Loftstugan built
2004 diploma junior enterprise Storumans Development Corporation 2005 boathouse / service building at the lake built
2005 rural scholarship LRF Västerbotten, LRF consultant and Swedbank
2010 conference clear
2012 arrived in the White Guide "Sweden's best restaurants"
2012 Scholarship for impressive pioneer deed in memory of Arne Eklund, founder of Laisalidens Mountain Hotels
2014 black cottage renovated and renamed the Black Johanna
2020 Betty Blå 4 b renoveras
I Tomas is a trained carpenter and carpenter, has worked as a carpenter for NCC in Vindeln, was involved in the construction of the new sports hall and new production of apartment buildings, other nice jobs were renovation of both Hällnäs and Granö primary schools. When I moved to Virisen in 1992, I started a construction company that is now dormant. Here at Virisen I take care of the guided hunting trips. I take good care of our fishing tourists and am responsible for boats, scooters and transports.
I Gunilla is educated at Nordvik's agricultural school and later in Umeå at Forslunda, has worked as a substitute in agriculture for 12 years in Ångermanland, Västernorrland and Västerbotten. After moving to Virisen, I worked as a breakfast hostess and cleaner at Hemavans Wärdshus before my own tourism business grew and gained momentum. During the construction of the conference facility, I studied at Umeå University on the program for tourism, gastronomy and hospitality management with a focus on cooking. Graduated in 2009, it went from farm to fork.
WAYLESS AND ELECTRICITY
Virisen is located about 50 km southeast of Tärnaby. The lake is 20 km long and has also given the village its name. In 1985 the current came and 90-91 a new mountain road was built from Rönnbäck in a mile.
Virisen is a mountain apartment, we own the buildings but lease the land from the state, the condition for living and living here is hunting, fishing, tourism and agriculture. Today, we have highly refined all the components of a modern business with great consideration for nature, culture and the environment. If we are to be able to maintain the unique and beautiful environment on Virisen, the prerequisite is that we can live and support ourselves here on site.
Today we are three families who live, live and work around the lake, we are all tenants of mountain apartments.
Our ancestor Noak Abrahamsson 1832-1927, was a settler and mountain medicine man. Among other things, Noak was recognized for being able to cure English disease. He came to Virisen in the middle of the 19th century from Simaskalet, fascinated by the great richness of the mountain landscape. Wild bogs with cloudberries, the lake with fish and a rich wildlife in forest and land. All this made it possible for people to live here. Our sons are now the 6th generation living up here. In Karl Andersson's book about remote observers and mountain people from 1957, you can read about Noah's life and work.
FOOD PHILOSOPHY & SUSTAINABILITY
At Virisen, we have lived for generations on what the farm, the lake and the Lapland mountain world have to offer. We run the restaurant Virisen together. Here we refine our ingredients into a gastronomic experience that is both genuine and in many ways unique in its kind. Our food philosophy is based on two important aspects. The first is a rare solid knowledge of the raw materials. The second aspect is an unadulterated food craft without unnecessary additives and curves. The starting point is the ingredients that have long been the basis for the place's food traditions.
Most of the raw materials we have hunted, fished, raised or picked in the woods and on the land. Other raw materials such as cabbage, potatoes and dairy products are purchased from Swedish production to support good animal husbandry and jobs. This is made possible through a menu that is also adapted to the raw materials that Sweden and not least Lapland has to offer. A large part of the raw material processing is done in Virisen's kitchen, such as digging, salting, drying, pickling and baking bread. Slaughter and charcuterie production is carried out by knowledgeable companies in the local area.
On the farm there are Gotland sheep that provide meat and skins and chickens that provide eggs in pastel colors. During the summer, the hens move freely on the farm and the sheep walk happily over a 20-hectare area. Some years a cow grazes there. The forest produces chanterelles, medicinal plants with gastronomic uses and berries that get high flavors and nutritional values thanks to the midnight sun. In the mountains, we snatch grouse, and even the grouse, the food that the grouse collect in their throat, is taken care of. It becomes a flavoring in Virisen's own signature beer "Ripa". In Lake Virisen we fish char and trout that are of a good quality, the transport distance for the fish before it is on the plate is not long. During the autumn, the moose is hunted with so-called stealth hunting, it will then be a calm end for the moose who is not stressed. This gives a tastier meat.
The conditions for running a restaurant in the mountain world are obvious. You have to dig where you stand and nothing is wasted. The restaurant and the farm are run as a cycle and the small-scale suppliers who work with us are just as good at recycling and saving everything from food that risks becoming container food, to plastic bags with the wrong pressure that can be used to freeze berries. Hull and bones from slaughter and filleting of fish are boiled for lamb stock, moose stock and fish stock. What is left after this comes to the delight of the forest animals when the fox gets a leg to gnaw on. Shells and leftovers from cooking become feed for the animals on the farm. The lambs graze plants and sly and keep a clear view of the powerful nature of Virisen, while the meat gets a character that you are guaranteed not to enjoy anywhere else. The virus' terroir, if you will. When common sense prevails, it becomes sustainable.