Tullhuset Restaurang, Hönö

4.6 (1340)

A sea‑facing seafood restaurant on Hönö’s Klåva quay serving fresh shellfish, seasonal tasting menus and hearty coastal classics year‑round.

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Tullhuset Restaurang, Hönö

Tullhuset is a year‑round seafood restaurant on Hönö’s Klåva quay, celebrated for locally sourced shellfish, classic Swedish seafood dishes and waterside dining in the Gothenburg archipelago. Housed in a weathered coastal building, it serves menus that range from seasonal tasting set menus to simple shrimp sandwiches, with a convivial, community‑oriented atmosphere and sea views that frame every meal.

A brief summary to Tullhuset Restaurang, Hönö

Västra Vägen 3, Hönö, 475 42, SE
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Mid ranged
Outdoor
Mobile reception: 4 out of 5

Monday 12 pm-10 pm
Tuesday 12 pm-10 pm
Wednesday 12 pm-10 pm
Thursday 12 pm-10 pm
Friday 12 pm-10 pm
Saturday 12 pm-10 pm
Sunday 12 pm-10 pm

Local tips

Book ahead for weekend evenings and summer days — waterside tables are limited and prized for views.
Try a shellfish plate or the lobster menu for a representative meal of the restaurant’s archipelago focus.
Ask staff about the day's local catch — menu items rotate with seasonal availability and fresh arrivals.

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Getting There

Car

Drive from central Hönö or nearby islands by regional road connections; travel time typically 10–20 minutes depending on starting point and ferry schedules. Expect limited quay parking in Klåva during peak summer weekends; paid or timed bays may apply and walking from nearby public parking is sometimes necessary.
Public ferry + walk

Use the local archipelago ferry service to Hönö Klåva harbour then walk along the quay to the restaurant; combined ferry plus stroll normally takes 25–50 minutes from larger Gothenburg terminals depending on service and connections. Ferry service runs more frequently in high season and may have lower frequency in off‑peak months; standard passenger fares apply.
Taxi / Local transfer

Book a local taxi or water taxi from nearby islands or Hönö centre; typical on‑island taxi runs to Klåva are 5–15 minutes. Availability is reduced late at night and during low season, and fares vary by operator and distance — expect a modest local fare in the regional currency.

For the on-the-go comforts that matter to you

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Discover more about Tullhuset Restaurang, Hönö

A coastal kitchen rooted in place

Tullhuset began as a seasonal seaside café and has evolved into a dedicated fish and shellfish restaurant that foregrounds ingredients from the nearby sea and the archipelago's producers. The kitchen balances long‑standing local recipes with inventive tasting menus: think plates built around fresh shrimp, langoustines, crab and halibut, plus richer shellfish soups and lobster features that change with the catch and the season.

The building and its seaworn character

Set right by the water in Klåva on Hönö, Tullhuset occupies a low, unpretentious structure whose worn timber and large windows announce its maritime life. Inside, the fitout leans toward practical comfort rather than formality — wooden tables, brass or iron touches and an open, social dining plan that keeps the sea in sight and the smell of salt in the air. Menus at Tullhuset include both à la carte and structured tasting options: seafood plates, shellfish assortments and multi‑course chef menus that often close with local desserts. Signature offerings include generous fresh‑shrimp portions, composed shellfish platters, a lobster menu with rich bisques and baked fish preparations accompanied by regional vegetables and sauces rooted in Scandinavian technique.

The seasonal rhythm and community role

Although open year‑round, the restaurant’s personality shifts with the seasons: lighter, briny plates and outdoor vantage points in summer; heartier soups and warming preparations in colder months. The owners emphasize local engagement — sourcing from archipelago fishermen and adapting the menu to seasonal availability, which gives Tullhuset a close connection to Hönö's fishing traditions. Service aims to be warm, direct and maritime in tone; meals are framed by the steady presence of the harbour and changing light over the water. The soundscape is a mix of conversation, clinking glass and the distant low thrum of workboats. The ambience suits shared plates and relaxed multi‑course dinners, with an open, friendly feel rather than formal stiffness. Large windows and waterside seating are highlights for those who want a view with their meal; the menu includes vegetarian options and set lunch offerings on weekdays. Prices sit in a moderate band relative to the quality and seafood focus, and the restaurant operates on a schedule that supports both leisurely weekend meals and midweek lunches.