Going out to Skeppsholmen is a close excursion destination if you are in Stockholm. There is a lot here to see and experience, and if you stay a little longer, you have to eat a little – now that's part of the concept of the Long Row restaurant.

We walk over the bridge from Blasieholmen, over to Skeppsholmen. Stockholm Palace on the right, and as usual some tourists taking pictures with the large golden crown and the palace in the background. Walking around Skeppsholmen by following the water is a lovely walk. But today we are on our way to Hotel Skeppsholmen and restaurant Långa raden to take a look at the kitchen garden and try some of the summer flavors. The hotel building itself has a history that stretches back over 300 years, when the two langos, often called ”Långa raden” that house the hotel today, were completed. Originally it was built to house Charles XII's personal elite unit. The architect Tessin the Younger, best known for
who designed Stockholm Palace was also responsible for this project. Since then, Långa raden has been used as a poorhouse for plague victims, and in recent years as office premises. Hotel Skeppsholmen moved in
2009. We meet Joachim Olausson, CEO of Hotel Skeppsholmen, chef Alexander Carnolf and gardener Jessica Lyon in the kitchen garden. Planting boxes cleverly cultivated to
Delivering green all year round is Jessica's concept here.

– Together we have planned what we will grow, says Jessica Lyon. It has been about adapting to what we want to serve, but we have also selected plants that were grown right here on Skeppsholmen as early as the 18th century. This is to anchor the concept and connect to history. The kitchen garden is also part of the long-term sustainability work where composting is central. A compost machine that converts guests' food scraps in 24–36 hours is part of the ecosystem – from soil to table! During our visit
served: Fresh potatoes with browned butter foam, onion flowers and crispy salad for starters, Fresh white cabbage baked with Skeppsholm honey and thyme, crown risotto with Svedjan cheese and kale from the garden for main course and finally Rosemary sorbet with rhubarb and strawberry compote for dessert. The menu will follow what is available in the kitchen garden, from which something will always be on the menu in one way or another.

RESTAURANT LONG LINE AT HOTEL SKEPPSHOLMEN
Green Lane 1, Stockholm

www.hotelskeppsholmen.se