OUR KITCHEN GARDEN
From farm to table, and back to the soil
Our kitchen garden is not just a place where we grow food, but also an extension of our commitment to sustainability, flavor, and history. Our expert gardener has carefully selected every crop in the garden in close collaboration with our kitchen team.
The various plants have been carefully selected to complement the flavors of the season, which means that our menu during the spring and summer seasons is constantly evolving and changing, week by week, depending on what is currently growing in our garden beds.
The kitchen garden is a multifaceted project featuring herbs, vegetables, flowers, and berries, carefully selected to reflect the site’s history. Many of the plants we grow have historical roots, with some having been cultivated here on Skeppsholmen as early as the 18th century.
Through this, we aim to create an experience that is not only culinary but also cultural, where every bite connects to the place’s past. We want our guests to feel that they are not just eating food, but that they are part of a living history and a heritage that has been shaped over centuries.
In season at hotel skeppsholmen
Our fruit trees
Beautiful pear and apple trees grow in the garden surrounding our hotel. During the fall months, we use the harvested fruit to create a menu that celebrates the flavors of the season.
Our Tea
We’ve created our own tea blend to celebrate the lavender that grows around the hotel. The blend features bergamot and lavender. For those of you who can’t get enough, the blend is available for purchase at the front desk.
Our Honey
We have our own beehives scattered around Skeppsholmen, producing honey with the unique flavor of our surroundings. We proudly use this honey in the dishes on our menu.
Sustainability
The kitchen garden is not only a visually appealing and flavorful part of the restaurant, but also a central component of our long-term sustainability efforts. We strive to create a circular system where every part of the process is interconnected. Our high-tech composting machine transforms food scraps from our guests’ plates into nutrient-rich soil in just 24–36 hours. This soil is returned to the kitchen garden, closing the loop and providing us with new ingredients of the highest quality.
It creates a cycle where nothing goes to waste—from farm to table and back to the soil again. This is our way of not only offering amazing culinary experiences, but also taking responsibility for the environment and the future.
