Sibbjäns in the news
Dagens Industri
"Despite having been in completely different industries, I've always been drawn to wanting to do something in hotels and restaurants. We ran a bed and breakfast in our own home and felt we outgrew it and wanted to do something else," says Susanna Rönn.
Photo: Mike Lundgren
Financial Times
"Gotland is Sweden's version of Nantucket or Long Island's North Shore. The largest island in the Baltic Sea, some 60 miles off the coast, it harbors stretches of sparsely-populated beaches and coastline..."
Photo: Mike Lundgren
Elle mat & vin
"Sibbjäns' culinary philosophy is best described as farm-to-fork gastronomy, where ingredients are always in season and each meal is shaped by what's absolutely best at that very moment."
Swedish public service radio
"We hope to help prolong the season on Gotland," Susanna Rönn.
Photo: Märta Bonde/Sveriges Radio
Swedish public service radio
At Sibbjäns restaurant in Vamlingbo, they're now flushing toilets with rainwater. They collect the rain in ponds and then use it as toilet water. "It has a yellowish tint, that's the only difference," Susanna Rönn says.
Photo: Märta Bonde/Sveriges Radio
Hela Gotland
"Considering the food is so fresh it's practically still alive on its way to the kitchen, we've set a damn good price," says Susanna Rönn.
Photo: Foto: Hanna Mi Jakobson/Hela Gotland
Elsa Billgren blog
"I was very much looking forward to relaxing, but also curious to check out how they'd handled the houses, the garden, and the rainwater solution," Elsa Billgren.
SvD Mat och dryck
"The menu features grilled farm-raised lamb, rounded off with emmer cake, marigold ice cream, lightly whipped cream, and seasonal fruit or berries."
Photo: Mike Karlsson Lundgren