Thu, 02/15/2018 – 11:38
Flemming Hansen and Mette Helbæk, who previously opened a restaurant set in a greenhouse as part of Copenhagens first rooftop farm, ØsterGRO, set out on a new quest. “We wanted to find amazing natural surroundings so we could bring our guests out to the farm instead of bringing the vegetables to the guests,” Hansen says. So they ventured out to open Stedsans in the Woods at the edge of Lake Halla in southern Sweden with over 17 acres of dense forest dotted with tiny cabins and an outdoor kitchen and restaurant.
“We created a beautiful kitchen in the middle of the forest with no electricity,” Hansen says. They cook simply, often over an open fire, using vegetables from their permaculture garden and foods foraged from the forest floor—blueberries, wildflowers, edible mosses, and mushrooms. Ingredients are picked only hours before being cooked and served, bringing unparalleled freshness to the restaurant industry. Guests come to dine and stay. They wake immersed in the quiet of the woods, food is healthy, and served family-style at a communal table, there is a floating sauna and visitors are encouraged to connect with the surrounding environment and the present moment.
Find Flemming Hansen and Mette Helbæk amongst other farmers, chefs, food activists and foragers from different parts of the world in our most recent release Farmlife and find our more about the culinary connection between a plot of land and your plate of food.
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