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Sweden - Jonathan Bjurenstedt

Bailliage of Sweden
Rättvik, August 25, 2022

We had to start over
" Solgårdskrogen is definitely worth a visit: exciting food served on Nittsjö ceramic plates in a beautiful setting "

“We need a change”, said Maître Rôtisseur Jonathan Bjurenstedt from Stockholm and his wife Gen from Adelaide after seven years of running a big city restaurant. Open minded about their future work then Solgården (sunny garden) turned up in the beautiful Dalarna. Now named Solgårdskrogen, despite being accessed along a winding countryside road, it attracts a steady stream of customers.

In the 90's Jonathan and Gen met in London. Like many young Swedes Jonathan ended up in the restaurant business despite no food ambitions “but I got hooked” he says. Lucky to have good support from his bosses’ progress was swift. Gen arrived with a law degree. A great partnership developed with the right skills for Jonathan’s dream business. Gen is now a very skilled sommelier responsible for Solgårdskrogen’s drinks menu

Known as amongst the best from the beginning despite being in the countryside with an extensive menu of an advanced cuisine. Later “the green dining room”, a cultivated greenhouse next to the restaurant, was opened in order to extend the season.

Whilst on holiday in Australia the pandemic hit. With borders closed Jonathan, Gen and daughter Lorna were stuck in Australia. Jonathan got a job at a restaurant while Gen worked in a liquor store. “We managed all right but the abandoned restaurant at home suffered”, Jonathan said.

Two years later back in Dalarna to discover that everything was overgrown which meant starting again. Result: well-maintained vegetable garden, a flock of sheep, quails just started laying their first eggs.

Along one side of the 20-meter-long greenhouse are 11 different kinds of chilli and other heat-thirsty plants. In open fields are 12 varieties of cabbage plus everything else suitable for Dalarnas’ climate zone. Living close to nature is very important for the Bjurenstedt family. “Our goal is to be completely self-sufficient on vegetables in the near future”. Until then local producers supply vegetables, with meat, butter and cream from Karl Tövåsen’s fæbod.

“I talk more with producers than with chefs these days”, says Jonathan who is more interested in ingredients taste and combination possibilities. A canapé using a freshly boiled mini beetroot pulled from the ground 15 minutes earlier gives a whole new dimension to the popular expression “from soil to table”.

The lunch menu is now replaced by picnic baskets with freshly grilled food. A misty glass of rosé wine, selected by Gen, or local beer is perfect, declare regulars. “We missed you”, guests say in unison.

A functional open kitchen and room for 36 guests two dinner menus are offered in the greenhouse based on seasonal best, local produce, food cooked over open fire with inspiration from worldwide travels.

Solgårdskrogen is definitely worth a visit: exciting food served on Nittsjö ceramic plates in a beautiful setting warmly welcomed by Jonathan, Gen and eight-year-old Lorna.

It´s the place to be!

Catarina Offe
Conseiller Gastronomique

Translation into English by Margareta Henry, Chargée de Missions Honoraire

Solgårdskrogen
Nittsjö Börsgatu 11
795 91 Rättvik
Web: www.solgardskrogen.se
Mobile: +46 (0)70 036 70 22
E-mail: [email protected]

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