The whole is found in the details
Christoffer Johansson leaves nothing to chance, not even the waste sorting bins — which come from a local designer and encourage guests to sort their own trash. The difference is in the details. With the combined operations of a bakery, hotel, and deli, food waste can be seriously minimized. The bakery’s leftover bread is served by the hotel for breakfast. The same hotel breakfast creates coffee grounds that can be used by the bakery for bread making. The food is elegant with a personal touch and almost always with elements from the hotel’s own herb garden — a legacy from Johansson’s predecessor Karin Fransson, whose spirit lives on in the kitchen and dining room.
Photo: Marcus Carlsson
• Connections with local producers
• Seasonal gastronomy
• Encouragement for guests to consider the environment
• Decor featuring pieces by local artists