Issue1 TasteBound compressed - Flipbook - Page 24
Sibbjäns,
Gotland,
Sweden
‘We didn’t set out to build
a hotel,’ says Susanna Rönn.
‘We just started sharing
what we loved with friends:
simple food, quiet mornings,
the feeling of being in
rhythm with nature.’
Opened this summer
in the peaceful south of
Gotland, this 125-acre
working farm is shaping
up to become a destination. It was launched
by four friends, united by the idea of
‘bonngastronomi’ – their own term for a style
of dining characterised by rustic flavours
served with refinement and a sense of
generosity, with groundedness at its core.
Guest accommodation is spread across
a clutch of 19th-century limestone buildings,
all built using traditional methods. Alongside
nine thoughtfully decked out hotel rooms
are 13 simpler bunkhouses, and the hotel
also has a natural pool – with a wood-fired
sauna and yoga barn soon to follow. We’re
calling it now: Sibbjäns is shaping up to be
the definitive Swedish summer stay.
Doubles from £200 per night. sibbjans.se
Restaurant Flore, Amsterdam,
the Netherlands
Éon & Bistrô Severo, Porto, Portugal
A restored early-20th-century mansion in Porto’s Boavista district is now
home to a 20-room boutique hotel with serious culinary clout. Michelinstarred chef Tiago Bonito leads the kitchens at both Éon and the more
relaxed Bistrô Severo, working with exquisite, locally sourced ingredients
such as sea urchin, wild mushrooms and violet shrimp. It is, hands-down,
Porto’s most discreet new stay – and with flavours as refined as the setting.
Doubles from £280 per night. palacetesevero.com
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TA S T E B O U N D
PHOTOS: CHANTAL ARNTS; MIKE KARLSSON LUNDGREN; NATIVE.IE
Chef Bas van Kranen made his name with ‘conscious
fine dining’ – a light-touch, hyper-seasonal
approach that earned Flore, his restaurant at Hotel
De L’Europe Amsterdam, two Michelin stars and
a Green Star within eight months of opening. After
closing on New Year’s Day to develop new dishes
and redesign the space, Flore reopened this
summer to great acclaim. The new menu includes
an entirely vegan, endlessly inventive offering – van
Kranen’s take on mirin, for example, calls for 12
ancient Dutch grains. Interiors – big on earthy tones,
and with lime-hemp walls – transport diners from the
classical hotel into Flore’s deliciously radical world.
Tasting menus from £125pp. restaurantflore.com
