FOOD
"Happiness is great food and great company."
WILD Food
Preparing food in the wild nature of Logbua.
kortreist mat - local food
Just imagine being in a house on the sea surrounded by salmon jumping. Wild salmon smoked in a oven in the neighbors garden and prepared by us for you - it can´t be more km 0 and local.
ORGanic
Small details matter. Organic lemon fruit, freshly grated peel and local salmon from the river, healthy cuisine of Logbua.
Baccala alla logbua
Filled up with the best ingredients and baked for 2 hours in the oven.
Fishsoup alla Åna-Sira
Åna-Sira is a very old fishermans village, and its cuisine is based on the use of local fresh seafood. The Logbua fishsoup is so tasteful.
Books and food
We have our own library on Logbua of art and cooking books in english and norwegian Our wish is that you should be inspired through food, art, recreation and sea during your stay on Logbua.
Fresh caught shellfish
Winter is Here, Which Means Shellfish Season is Upon Us. It's the perfect time to hunt for crabs, clams and oysters….The winter is their chance to fatten up again. Oysters, in particular, are at their peak during the coldest months of the year. You don’t need more than a torch and fast reflexes to catch brown crabs – the last thing many a brown crab sees is a flash and a shooting hand. But you have to be quick about it: after a second or two, the crab realises what is going on and will use its claws to pinch with all its strength, and it won’t let go easily. Thus catching crabs not only provides a delicious meal, it also involves an adrenaline kick. Seafood from Norway >>>
Lobster
Norway lobster has a sweet, mild taste and the meat is firm and white. The meat in the claws, head and tail is excellent. It can be grilled, steamed or pan-fried, and is ideal mixed with other shellfish, such as shrimps and king crab, in dishes like casseroles and soups. You can also serve it grilled with scallops as a warm salad, with clams and spaghetti, or roasted with garlic, lemon and fresh herbs. Sautéed Norway lobster with garlic, onions and white wine is also a guaranteed favourite. Seafood from Norway >>>
Azienda Agricola Chiappini
The agricultural enterprise Chiappini is in the heart of the DOC Bolgheri at Via Bolgherese, the road where the most important wine estates of the Bolgheri region are located.
Bolgheri
The best olive oil companies in the world, the bible of extra virgin olive oil, are located right on the winding road that connects the village of Bolgheri to Castagneto Carducci.
The family Chiappini
The story of this farm tells us about the consistently renewed family tradition of the head of the family, Giovanni Chiappini, son of farmers that had moved from Marche to the Bolgheri region in the fifties. This tradition was inherited by the two daughters Martina and Lisa who assist their father in the estate. The particular difference in the work and the growth of the Chiappini family is found in their special connection to the land , interpreted as mother earth and cultivated in a symbiosis with the working power. An alliance at all times vital and never detrimental. giovannichiappini.it
Olive Oil Extra Vergine Bolgheri
Not only the best wine in the world comes from Bolgheri, but also the best olive oil. Harvesting period: from the end of October to December. Harvesting method: manual. Crushing: the olives are pressed within 24 hours after harvesting. Processing: continuous cycle at low temperature.
The owner of Logbua, Per Arne Log has been organizing events in Tuscany for norwegian clients since 2004. FOOD ART WINE SEA has been the main theme. Chiappini winery is one of our locations for our events. For more info: lavitablu.com
A taste of Tuscany at Logbua
We welcome our guests to taste this exclusive oil from Bolgheri during their stay on Logbua. You can also taste oil from L´Antico Frantoio di Segalari also from Bolgheri and others.
We reccoment drizzle this high quality olive oil on finished dishes, so the taste of the oil remains. Also good for flavoring soups and salads.
All its flavor is enhanced on bruschetta with tomato, salt, basil and oregano.
Bruschetta Toscana
Bread
Garlic
Pepper
Salt
Olio extra vergine Toscano IGP Biologico
Cut the bread into slices and toast it, on the embers or under the grill in the oven. Emulsify the organic Tuscan PGI extra virgin olive oil with a little salt and pepper. Rub the toasted bread with the garlic, pour the oil over the slices of bread to serve piping hot.
Living a dream
What Anna and I want is to pass on to our little girl Caterina the values of doing things well, being in the middle of the world with a smile, loving animals, growing up in the middle of nature.
This is why Isole e Guardi was born, an agricultural project made of wine, oil and hospitality between the island of Elba and the beautiful hill of our home in Guardistallo.
Oil is the basis of Mediterranean cuisine
Oil is the basis of Mediterranean cuisine, important for our health, we make an oil from 1500 olive trees without chemical treatments and with a cold extraction process in the oil mill, the varieties are leccino, moraiolo, pendolino, lazzero for a typical Tuscan blend, very delicate and fragrant oil also suitable for fish dishes.
Tuscan culture & Tradition
To return to doing things as our grandparents did, we have a team of collaborators who are simple people and have learned to deal with the countryside by passing on the methodologies from generation to generation and this stimulates us to preserve the Tuscan tradition with the right spirit and with the desire to welcome every people.
Luca Saglimbeni
Luca was born in Tuscany from a Tuscan mother and Sicilian father, from the Tuscan side I took the smile and the cheerfulness from the Sicilian side the seriousness in taking on a commitment and the passion for respect.
I live between the hills of Guardistallo and the island of Elba because in the middle of the sea I have my two companies Conserveria Tonnina and MoloG osteria portuale a restaurant inside the shipyard of Portoferraio.
I love the land and wooden boats
Tenuta il molino
Immersed in the suggestive natural park of the Livorno hills, a few kilometers from the sea, our winery was born; the type of land surrounded by holm oak and oak forests, the meticulous choice to manually clean every single bunch before taking it to our cellars and naturally the passion for this work have allowed us to obtain extremely particular and unique wines.
balance with the nature
We are in balance with the nature that hosts us In the vineyard we do not use any insecticide or herbicide, we voluntarily leave the vineyards grassed so that the fields can be populated with ladybugs which in turn fight the aphids that are harmful to the vine. All the pruning, trimming and cleaning of the surrounding forest are chopped up in a bio-shredder, thus obtaining the compost which is then reinserted into the vineyard.
Harvesting
During the harvest phase, every single bunch is meticulously selected by hand directly in the vineyard and cleaned of every imperfection, only perfectly healthy grapes enter the cellar so we completely eliminate the chemistry of initial conservation. All our wines are not filtered, the clarification is carried out exclusively by decanting.
Natural
We do not add any type of dye or any other correction to leave them unchanged varietal characteristics. For our company it is essential that the product remains as natural as possible, this is the only way to enhance the territorial character of the wine, we let the grapes speak for themselves. -Wine is the poetry of the earth-
Healthy kitchen
The happy life of our chickens. Ecologic eggs, healthy as it is delicious, organic and locally. Connecting with nature is good for our mental health and the planet.
To mark World Environment Day on June 5, Lucy Jones, author of Losing Eden: Why Our Minds Need the Wild, looks at why being connected to the natural world is essential for both our mental health and tackling the climate crisis.
egg
We cooperate with Fidsel Gård>>>, Kvanvik.
Get kitchen inspiration from our collection of cooking books.
honey from åna-sira bees
Honey bees are super-important pollinators for flowers, fruits and vegetables. This means that they help other plants grow! Bees transfer pollen between the male and female parts, allowing plants to grow seeds and fruit. Honey bees live in hives (or colonies). The members of the hive are divided into three types:
Queen: One queen runs the whole hive. Her job is to lay the eggs that will spawn the hive’s next generation of bees. The queen also produces chemicals that guide the behaviour of the other bees.
Workers: These are all female and their roles are to forage for food (pollen and nectar from flowers), build and protect the hive, clean and circulate air by beating their wings. Workers are the only bees most people ever see flying around outside the hive.
Drones: These are the male bees, and their purpose is to mate with the new queen. Several hundred live in each hive during the spring and summer. But come winter, when the hive goes into survival mode, the drones are kicked out! (National Geographic)
our heather honey
In our local Joker supermarket you will find local honey A natural product with a taste of Åna-Sira.
Honey production is basically 100 percent sustainable - from the hive until the honey is on the table. The bees must visit over 10 million flowers to get enough raw material for half a kilo of honey.
From grilling to roasting, honey can be used with just about any cooking method, and it can be used in recipes served either hot or cold. Have you tried honey glazed vegetables?
Honey is not only delicious. it is a symbol of living in balance with nature. Welcome to Logbua & Åna-Sira!
gogreen - organic food from åna-sira
Healthy cooking by using organic ingredients from a local farm. We cooperate with Fidsel Gård>>>, Kvanvik.
products from åna-sira - Km0food
Artists at work. A group of creative people working together to give you as a Logbua guest a very special food experience. Stay tuned for updates. Boxes with organic vegetables can be ordered from Fidsel Gård>>>, Kvanvik.
organic farming - happy sheep of åna-sira
Organic farming 200 meter above sealevel on a farm close to Åna-Sira. We cooperate with Fidsel Gård>>>, Kvanvik.
organic farming - happy chicken of åna-sira
Organic farming helps increase food diversity and provides consumers with products in demand. Organic ingredients offer the best health choices. Boxes with organic vegetables and eggs can be ordered from Fidsel Gård>>>, Kvanvik.
Oregano
From our own herb garden.
Oregano is particularly useful in any tomato-based dish. It is perfect for seasoning pasta dishes and most foods that contain olive oil. Oregano is commonly combined with olive oil to create flavorful oregano oil, Italian vinaigrettes, and marinades for lamb, chicken, and beef dishes.
Korean mint
From our own herb garden.
Korean cooks use Korean mint in dishes like maeun-tang, which is a fish stew. It also shows up in some versions of the pancake dish called buchimgae. Korean mint leaves may be consumed raw in salads, though they are coarse and you may need to chop them finely. They are also strong, so add them in moderation so that they don’t overpower other flavors.
You can try using them in the dressing instead of as a salad green. You can use them to make a tea as well; tea is the most common way to consume the herb. You can make Korean mint tea with the fresh or the dried herb. You can use Korean mint in place of other mints for making ice cream and custards, and it works well in some baked goods like cakes and cookies. Use it with lamb or pork just like regular mint or add it to vegetables like carrots and squash.
Salvia sage
From our own herb garden.
Sage goes well with other herbs, and it is used for fish, meat and stuffing. Also feel free to have some sage in the stuffing for the turkey. Sage is widely used in Italian cuisine, including the dish saltimbocca and with pasta and gnocchi. It is not always necessary to chop the leaves, if you grill meat or fish you can put on whole sage leaves.
Vietnamese coriander
From our own herb garden.
Vietnamese coriander is an herb whose leaves are used sparingly in Thai cuisine, although it is indispensable with Lap lu, a Northern Thai dish of raw minced pork, beef or buffalo, and blood, with spices, herbs and leaves. This Southeast Asian native is often used as a coriander substitute in Vietnamese food. It adds a lemony coriander flavor to fresh salads, summer rolls, soups and salads.
Private Chef by request
NEWS 2024/2025
Yulia & Ivanna are locals and will for our guests prepare the most delicious dishes based on traditional Ukraine and pre-Soviet receipts. Welcome!
PUMPKIN PORRIDGE WITH MILLET
1) Preheat oven to 180°C / 350°F degrees. 2)Peel the pumpkin and cut it into small cubes. Rinse the millet well a couple of times and cover with milk. Add sugar and a pinch of salt. 3)Add pumpkin cubes, half the butter and a cinnamon stick to your millet-and-milk mixture. Cook for 20 minutes over low heat, stirring occasionally. 4)Pour the pumpkin porridge into a cast-iron skillet and add the rest of the butter. Cook in the oven until ready (about 30 minutes). 5)Serve warm. Optionally, you can garnish it with marigold (calendula) flowers to add their unique flavor to the porridge.
A stay on Logbua, your occasion to know better Ukrainan kitchen. The capital Kyiv is famous for its high quality kitchen and restaurants. wallpaper.com
Vegetarian-borsch-with-smoked-pears
The dried pear in this recipe is the secret ingredient that makes the taste of borscht simply amazing. You can’t imagine how much flavor can come from this small fruit and how perfectly it complements the borscht, giving it a smoked taste. klopotenko.com
Yevhen Klopotenko
Ivanna and Yulia working in a special food-event in Sandnes together with the very famous chef Yevhen Klopotenko. You will find Klopotenkos cooking book The Authentic Ukrainian Kitchen on Logbua.
At the very start of his career, Yevhen worked as a waiter in many restaurants across Germany, the USA and Ukraine. One day, standing there in the middle of a restaurant kitchen and watching chefs at work, young Yevhen was struck by the realization that this was something he wanted to do. He started to learn how to make food on his own. At first, it was all fun and games: Yevhen and his friends created the CookWars cooking competition, which later grew into an actual evening show in one of the Kyiv restaurants. Around that time, Yevhen also met Denys, who later became the co-creator of the Confiture Gastroshop. The goal of the workshop was to make regular food more delicious. klopotenko.com
