Villa Foresta

Elegant accommodation, conference and gastronomy in the iconic castle building in Lidingö

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Plats

Herserudsvägen 22 , Stockholm

Bransch

Restaurants

About the project

A villa that stands out!

At the bridgehead on Lidingö we find Villa Foresta, built as a private residence and restaurant in 1910 by Wilhelmina Skogh with inspiration from the castles she saw on her travels to the Rhine Valley in Germany. The building became a hotel in the 1950s and has since been expanded in stages. The hotel, which is now run by Stockholm Meeting Selection, has just been updated with a cozy first-class inviting interior.

In Villa Foresta we find Restaurant WS which focuses on carefully crafted dishes with Swedish ingredients in season from Swedish producers, Lilla Verandan where breakfast or dinner is served, Glasbaren with a magical outdoor terrace and the Library Bar in the reception where you can have both coffee or cocktails in front of the fireplace. There is also plenty of space here for Meetings, Events and Conferences, Parties, Weddings or Staycations. SPA and Wellness will open in the spring of 2025. The view over Stockholm's inlet is a bonus in many parts of the Villa.

It feels very safe to work with Perfecta, they are quick, responsive and solution-oriented. Everyone from Per in project management to the installation crew on site are very professional and nice. The obvious choice for equipping your professional kitchen. Thank you!

Gustav Otterberg, Head chef

the equipment

Perfecta's delivery

Here we were given the exquisite task of equipping a brand new kitchen for Restaurant WS, with a kitchen island from Mareno, ovens from Rational, heat lamps from Stayhot and heating cabinets from Gastroteknik among other things. Several different washrooms have received dishwashers from Wexiödisk in both WD7 and WD12S versions, in the bars we added a Winterhalter UC-M Energy for glasses. All refrigerated furniture in kitchens and bars produced by Haglund Industri, most of them in stainless steel, but also some custom refrigerated counters in brass, both in the Glasbaren and WS bar, as well as several pieces covered with carpentry down in the rooms around Lilla Verandan. The open kitchen at Lilla Verandan also got updated with new parts in the kitchen line from Mareno.

Kitchen consultant: Storköksbyrån
Architect: Tengboms

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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.

Can Perfecta supply and install a complete restaurant kitchen?

Yes. Perfecta can supply complete restaurant kitchens with professional kitchen equipment, stainless steel furnishings, refrigeration, dishwashing equipment and ventilation, as well as coordinate assembly and installation. We work together with the customer, kitchen consultant and other project partners throughout the process – from planning and equipment selection to delivery, installation and commissioning.

What equipment does a café need?

The equipment should be tailored to the café’s menu, capacity and concept. Typically, a café needs an espresso machine and coffee grinder, refrigeration equipment, a dishwasher, an oven or high-speed oven, food preparation equipment, and refrigerated or ambient display cases. Cafés with their own food or bakery production often require a more complete kitchen tailored to their operation.

What equipment is needed in a restaurant kitchen?

It depends on the restaurant’s menu, capacity and workflow. Most restaurant kitchens need equipment for cooking, refrigeration and freezing, food preparation, dishwashing and storage. Ventilation, fire suppression systems and grease separators also need to be considered.

How much does it cost to build a restaurant kitchen?

The cost of a restaurant kitchen varies considerably depending on the size of the kitchen, its capacity, the menu and the choice of equipment. In addition to the kitchen equipment, you also need to consider costs for ventilation, fire suppression systems, installations and grease separators.