In the Garden of Solsum
There are many reasons to love Gotland. One of the best is that the island of Sweden is the location of the second act. The Baltic resort, popular with Swedes but little known globally, is not only a place of slow life and delicious fresh food, but also a place of new projects, new passions, rebirth, rebirth. It seems that it is also the epicenter of feralization.
“I was sick of the board and wanted to retire from life on the Nasdaq,” says Björn Westerholm, a former fintech investor who opened a stylish boutique hotel. Glow Gasen Three years ago, with his wife Cecilia, who was working in the Human Resources department in Stockholm. “This is Life 2.0,” he continues. “Our previous life knowledge didn’t allow us to retreat to the beach.
Many of those youngsters are in the hotel’s restaurant, housed in a 1750-built barn. It offers ultra-local and inventive classics like the Gotland Negroni, made with goat whey, black currant leaves and locally distilled gin from Gotland spirits. , and “Swedish lobster rolls” with herring and boquerones (anchovies).
Breakfast at Three Pheasants
nearby, owner of three pheasants, The eclectic bed and breakfast has a similar backstory. Born in South Africa to British parents, Jerry McLean spent the next 25 years economist As a financial journalist in Asia he has published other publications, where his Swedish partner Josefina Bergsten has produced documentaries on human rights. Today, they’re in Gotland, tending a large, sustainable vegetable garden and chatting to guests while preparing sumptuous daily breakfasts. Their three-bedroom His B&B is adorned with an impressive collection of art, artifacts that have traveled through Africa, Uzbekistan, China and Indonesia over the years.
They say they like Gotland because it “has good tourist destinations. It’s away from the city and leads a quiet lifestyle,” and they are generally thoughtful about the places they visit and try to keep their footprints light. It is intended for foreign tourists who want to
Similarly Salsamun A second and better act for owner Jacqueline Raymond, who has had a successful career in Stockholm’s ‘Show Restaurant’. Now she does something much simpler. It’s a sustainable place with cultivation and gardens for people to picnic straight from the plants in the fields and enjoy al fresco meals cooked in the fireplace kitchen.
Food that has been aged and prepared for serving in Gotland
This project is the second act of the location itself, as it was Raymond’s father’s mink farm in the previous incarnation. “I changed it from a place of death to a place of life,” she says.
She’s not the only one trying to make a radical improvement out of something uncomfortable. Brothers Peter and Johann Johansson use food waste to make gin, limoncello and other adult beverages.their gotland spirits is one of the few distilleries in the world that uses ‘what’s for free’ to make their own base spirits. Most of it is donated carbohydrate-rich foods such as stale bread, cookies, cereals and potatoes. When Swedish celebrity chef Mario Batali got caught in a scandal on his level, he found that they had a lot of worthless (branded) rigatoni. Now it powers sustainable Negronis.
Waste plays an important role in another gastronomic activity on the island. Climate scientists Magnus and her Annelie Wendeberg became so concerned about the findings that they stopped writing the white paper in Germany and instead moved to Gotland to start a regenerative goat ranch. gotland creamery.
Climate change seems to be on the minds of many.Planted by Italian winemaker Andrea Guerra long maile In 2018, he co-developed a vineyard with Swedish partner Emma Serner.
Lyra Begers
the owner of Lyra Begers It just won an EU Organic Award for freshly picked food served in a sun-drenched, plant-studded greenhouse, but it’s not that subtle. “We need to stop all fishing for five years,” he says, to restore the marine ecosystem. Although the practicality of the idea is debatable, his convictions are noteworthy and his decision not to serve fish is admirable. This means that there is little chance of missing a .
It’s more delicious without being bound by established theories. sterolIn a 17th-century stone house, chef Linus Strom, trained in various Michelin-starred kitchens, focuses on simple cooking, a kitchen garden, and “Don’t buy food from strangers. major There are some similar ideas, as evidenced by the cheese and raw vegetable platter and the popular summer barbecue series.
Passionate projects of this kind exist all over the island, which happens to have more microbreweries per capita than anywhere in Sweden. “We do it because we’re idiots.” snout serve Brewery with wife Nina Schultes. They brew Belgian-style beers there, mostly just the ones you like. Once you’ve made it to their farm’s tasting room, chances are good that you’ll like what they like, too.
The Surflogiet Team
There are several other wineries on the island, as well as a small distillery, including Elisabeth Hellström, who was born on the island and grew up in a hotel her father ran in the north of the island.She was fascinated by the idea of distilling her taste of her own island and the result was helstrom gin, It has already won numerous awards for its juniper forward spirit that incorporates island botanicals.
Ultimately, the island’s most daring dreamer might be Calle Ewald, born and raised on Gotland (and, more importantly, balancing on a board in the waters that surround it). Hmm. windsurfers and kitesurfers.his for the time being Surf Logger The hotel has 11 spacious bohemian tents with authentic furniture, rich oriental rugs, lighting, internet and one of the most quintessential Swedish luxuries. Sandy.
