Solliden & Verandan – Skansen

New gastronomic experiences in a historic setting on Djurgården.

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Location

Solliden Skansen, Stockholm

Sector

Restaurant

About the project

Ida Bauhn and Leif Mannerström at the helm of the newly renovated Solliden

The historic Solliden at Skansen in Stockholm has been given a new lease of life following an extensive renovation. Verandan has reopened its doors, now with Ida Bauhn, winner of Swedish Chef of the Year 2025, at the helm. With a focus on locally sourced, seasonal ingredients and inspiration from Swedish nature, Ida offers her own interpretation of the traditional Swedish brunch.

For Christmas, Leif Mannerström also returns to Solliden, where he began his culinary career 70 years ago. In the newly renovated dining rooms, he presents a traditional Swedish Christmas buffet (julbord), celebrating classic flavours and culinary craftsmanship. The venues for meetings, conferences, weddings and corporate events have also been renovated and are now available for booking.

Behind the transformation is Stureplansgruppen, which is developing Solliden into a vibrant destination for food, drinks and experiences, offering one of Stockholm's most beautiful views.

the equipment

Brunch service, bar and kitchens across two floors

For Solliden, we were entrusted with supplying the kitchens for Verandan, the bar and wine bar, Solliden’s large event kitchen, as well as Calle P’s Deli & Bar, which we have featured in a separate article.

At Verandan, the brunch buffet counter was fitted with an integrated ice well and prepared for the installation of glass display cases on top, which can be used during the summer season. All custom-designed refrigerated counters in the bar and kitchen were supplied by Haglund Industri. The open kitchen features a double pizza oven from Sveba Dahlen and heated holding units from Haglund. In the main kitchen, the hot cooking line includes a fryer and griddle from Mareno. The dishwashing area is equipped with a conveyor dishwasher and a WD12 pot washer from Wexiödisk.

For the event kitchens, we supplied stainless steel furnishings from Molins and a Granuldisk Maxi Pro Free Flow Edition for the pot washing area, as well as a conveyor dishwasher and a WD6 glasswasher with filtered water from Wexiödisk. Cold rooms and freezer rooms from KIpanel were also included in the delivery.

Across the kitchens, we supplied ovens from Rational, boiling pans from Getinge, refrigeration equipment from Haglund Industri, mixers from Agrenco, induction cookers and griddles from Fribergs, ice machines from Hoshizaki and shelving systems from Tonon.

Kitchen consultant, Solliden Event: Storköksbyrån
Kitchen consultant, Verandan: Kökspennan
Kitchen consultant, wine bar: Perfecta

Does the kitchen in your historic venue need a makeover too?

Contact

Our projects

All projects

Café

Chain customer

Restaurant

Calle P Deli & Bar Skansen

Much-loved deli concept – now on Djurgården with spectacular views over Stockholm.

Chain customer

Large kitchen

Malmö Kreativa Campus

Newly opened upper secondary school campus in Malmö’s Tuborg block

How do you choose the right combi oven for a restaurant or commercial kitchen?

The right combi oven should be chosen based on your kitchen’s capacity, menu, workflow and available space. Also consider features such as automatic cleaning, cooking programmes, energy consumption, and access to service and spare parts. For larger kitchens, several ovens in different sizes may be a better solution than one large oven.

What is included in restaurant kitchen planning?

Restaurant kitchen planning involves designing and organising the kitchen based on the concept, menu, capacity and workflows of the business. The aim is to create an efficient, ergonomic and reliable kitchen that meets both operational needs and applicable regulatory requirements.

Kitchen planning typically includes:

- Needs analysis and advice
- Kitchen layout and workflows
- Selection and sizing of commercial kitchen equipment
- Planning of ventilation, refrigeration and electrical systems
- Plumbing and drainage connections
- CAD drawings and technical documentation
- Coordination with architects, consultants and contractors
- Planning of installation and commissioning

Can Perfecta Storkök help international restaurant chains establish themselves in Sweden?

Absolutely. We have long-standing partnerships with several key accounts and understand what it takes to ensure successful market entry, expansion, and rollouts across Sweden. From selecting the right commercial kitchen equipment to providing reliable nationwide service and support, we help create a smooth and efficient establishment process.Tell us about your plans and requirements, and we'll work with you to develop the right solution.

How do you choose the right equipment for a restaurant or café chain?

The right commercial kitchen equipment for a restaurant or café chain should be selected based on the concept, menu, capacity and the ability to standardise the solution across multiple locations. The equipment should be reliable, energy-efficient, easy to use and support the same workflow in every location.

For chains, it is particularly important to choose equipment that can scale as the business expands, deliver consistent quality across all locations, and offer good access to service and spare parts. Perfecta Storkök helps restaurant and café chains with kitchen planning, equipment selection, installation and coordination of kitchen solutions throughout Sweden.

What size ice machine should I choose?

Choosing the right ice machine is about more than just capacity. The type of ice, water quality, location, ventilation and operating costs all affect which solution is best for your needs. Read our guide to what you should consider when choosing an ice machine: