Salt & Sill’s story started 19 years ago, under the direction of the current owners. Susanna and Patrick Hermansson are the third owners of the renowned restaurant gem on the herring island of Klädesholmen. Their passion for food and people launched their now internationally acclaimed restaurant, now also boasting a hotel and conference facilities.
19 years with Salt & Sill The purpose of the restaurant, besides becoming a notable archipelago bistro, was to offer top quality food cooked with local produce with strong influences from the coast and ocean for both locals and summer guests on Klädesholmen. Herring became the restaurant’s speciality – one of Sweden’s oldest food traditions, with endless combinations. And where should Sweden’s herring restaurant be if not on Klädesholmen? The old fishing village dates back to the 1400’s, where herring salting plants and canneries opened up from early on. Salt & Sill’s ambition was, and is still to this day, to develop their guests’ passion for food and inspire to new flavours.
Sweden’s first floating hotel Salt & Sills owner, Susanna and Patricks, came up with the idea for the hotel back in 2004. Their dream was a business with an overall experience in food, beverage and accommodation focusing on Klädesholmen’s serene marine environment. A hotel with meeting rooms and conference facilities that opens up for entirely new possibilities all year round, was the outcome of their dream. And with Klädesholmen’s limited surface, there was only one way to realise their dream – it had to be a floating hotel.
In March 2005, they took one step closer to reality, thanks in large part to a close collaboration with the municipality of Tjörn, local businesses, the community and the local residents on Klädesholmen. They all agreed that Sweden’s first floating hotel would make Klädesholmen a popular destination all year round. The approval of the Miljödomstolen (the Environmental Court) in March 2008 was the green light to go ahead with the hotel construction. In order to not disturb the residents and the environment on the island, the construction was completed at a nearby pier in Wallhamn. Building the hotel on floating pontoons in another location than where it was supposed to be situated posed a challenge in itself. The next challenge was the relocation – at sea. On a hot summer day in July 2008, when the Marsstrandfjorden was completely still, the six hotel modules were towed from Wallhamn to Ängholmen, and from there on to the final destination on Klädesholmen. Ever since then, guests have been able to sleep and stay on the surface of the sea.
Venues for socialising and growing With the hotel in place, Susanna and Patrick’s dreams of an all-year business came true. Interest from both private individuals as well as conference guests has increased, so building more and larger venues was a natural step. This was not a piece of cake, considering the limited amount of space, but it was masterfully solved with an extension to existing constructions. In spring 2013, 300 square meters of new venues were ready to accommodate guests wanting to conference or celebrate very close to the ocean.
A very warm welcome!
VÅRA SOCIALA MEDIER
