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– We first thought of opening something in Norrtälje, but soon we realized that it was more manageable and flexible to be here.
It gives more freedom and less overhead, says Cissi Wennström.
– So we like this feeling of being at home. Guests can take their shoes off at the entrance when they arrive, it becomes more personal and relaxed, adds Clara Häggkvist.
In the hostel above It is the Cissi & Clara restaurant, which opened in December of last year. It’s cozy with a mix of solid wood tables, auction-bought ceramics, large flowery wallpaper, and inherited furniture.
– Some of the chairs are old from Grandpa’s and I found that bar cabinet in the hostel. He had been in the corner of shame, but got to his thing here, says Clara.
Another great advantage of the rural location is the almost endless harvest possibilities. In the coming years, vegetable cultivation will expand into the surrounding arable land. Also, Cissi and Clara are near the wild pantry. The surrounding spruce forest provides them with everything from spruce buds in the spring to junipers, mushrooms and berries this year.
Cissi and Clara are far from the only chefs that thrive in the country. This year alone, several new restaurants have opened in the vischan around Sweden.
Chef Henrik Norén left the capital to open the Ager restaurant on the outskirts of Skillinge in Österlen.
At Ager, two five-course menus are served with local ingredients. Here the lamb book.
This spring opened restaurateur Mats Vollmer, who runs two-star Vollmer in Malmö, the intimate home restaurant Vollmerska gården on Skåne’s Svedala outskirts. And on the outskirts of Skillinge in Österlen are now chef Henrik Norén and Restaurang Ager. Henrik previously ran the acclaimed Gro in Stockholm and has also worked in New York, but after 20 years of living in the big city, he decided to move to Österlen last year.
