When the days draw in, the clubhouse changes. The terrace doors close, the fire is lit by five and the kitchen turns to the dishes that need time.
What is on the menu
This season we are braising lamb shoulder for six hours with rosemary and juniper, and serving it with creamy polenta and roasted root vegetables. There is also a mushroom and barley stew, a smoked trout salad for lighter appetites and a baked apple pudding that has become something of a house tradition.
In the glass
Our sommelier has added a short list of local reds and a mulled wine made with orange, clove and a little honey. If you prefer something without alcohol, ask for the spiced pear cider, which is pressed a few kilometres from here.
A seat by the fire
The tables closest to the hearth are the most popular, and we keep a few free for walk-ins every evening. Reserve ahead for weekends, or arrive early on a weekday and take your time over a drink before dinner.
Keep reading
More from the Journal
On the course
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Our head pro explains why the quietest hour of the day is the best time to play the holes that climb into the pines.
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Outdoors
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5 min read
Three gentle routes, one steeper climb and the best place to stop for coffee along the way.
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Stay
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4 min read
New timber floors, hand-plastered walls and a terrace that now looks straight down the 18th fairway.
By Marta Lindqvist
Your tee time is waiting
Pine-view rooms and suites
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Par, set in the pine highlands