Rates: From $470; bunkhouse rooms from $300; both include breakfast
The Afar take
On Sweden’s famously sunny Baltic island of Gotland, Sibbjäns is emerging as one of the most compelling new boutique stays, blending farm-based hospitality with distinct design and a serious commitment to sustainability. It’s nearing evening when I arrive, and as the dipping sun sets the landscape aglow, it’s hard to know where to look first: The emerald pool ringed with pink and purple blossoms? The tufts of bronze fennel towering over the rows of kale in the vegetable garden? The clutch of native sheep resting beneath an ancient oak?
But Pontus Rönn—the co-owner who oversees the farm—wants me to focus on something much less picturesque: a wooden bucket wedged against a building. “It directs the rainwater from the roof into tanks below ground, where we use it for the toilets,” he says. “Isn’t that cool?”
As a resident of Copenhagen, I’m accustomed to Scandinavians’ preoccupation with sustainability, but I’m also used to a lot—a lot—of rain. But Gotland, with more than 2,000 hours of sunlight a year, making it Sweden’s sunniest region, has the opposite problem. Drought has become a pressing concern, which is why Pontus is so thrilled by the solution he has found. But his excitement is also indicative of Sibbjän’s ambitions: This is a hotel that unites serious style with equally serious sustainability initiatives.
That ethos carries throughout the property. The design of the hotel comes from Susanna Rönn, Sibbjän’s co-owner (and Pontus’s wife), who wanted to create the first truly upscale boutique accommodation on the island. Susanna’s background in fashion and film has informed every detail of the interiors, from the inviting fireplace in the converted barn-turned-dining-room, to the mudroom shelves stocked with chic rain boots for guests (just in case!), to the curved hardware on the bathroom sinks. The restaurant, supplied largely by Sibbjäns own farm, and the infrastructure, including water-recycling Orbital showers, reflect the same values.
Sibbjäns opened in spring of 2025, and while the core of the retreat—the restaurant, hotel, bunkhouse, and gardens—is now established, the property has been closed for the winter season and will reopen on April 7, 2026, following a round of improvements.
Rooms have a Nordic aesthetic and vintage furnishings.
Photos by Petter Bäcklund
Who’s Sibbjäns for?
Sibbjäns suits travelers who want rural seclusion combined with contemporary design, and who appreciate a clear point of view on sustainability. It’s especially appealing for couples seeking a restorative nature escape with good food, although families will also find plenty to do, from the swimming pool and gardens to the farm animals. More active guests can borrow bikes and explore nearby beaches, farm stands, and small museums.
Note that Sibbjäns closes from January through March for private buyouts only.
Buildings at Sibbjäns were constructed using traditional methods with the help of local craftspeople.
Photo by Petter Bäcklund
Who it’s not for
This is a rural retreat and is not for travelers seeking a lot of cultural or entertainment options. Nor is it for travelers who expect seamless, highly polished service; the experience here feels personal, if not always precise.
The location: Gotland, Sweden
Set in the Baltic Sea, Gotland is a popular summer vacation spot for Swedes, who come here for its sunshine-filled days, beaches, and pastoral landscapes. It’s accessible via a 40-minute flight to Visby or a roughly three-hour ferry from Stockholm. Sibbjäns is located in Burgsvik, at the island’s southern tip, an area with abundant birdlife and clear light that has long been favored by artists. I rented a car in Visby and took the scenic, one-hour drive to the hotel.
The restaurant, the hotel, the agriculture: we’re building something that can last for 150 years.
The hotel’s contemporary Nordic interiors have vintage furnishings.
Photo by Petter Bäcklund
The rooms at Sibbjäns
The 22 rooms and common spaces maintain a sense of Nordic restraint but avoid feeling austere. “The furnishings are all vintage, from designers that we love,” Susanna explains, “partly for the sustainability, and because I didn’t want it to feel modern. We wanted it to feel like a farmhouse, but with a smoothness and style to it.”
Expect thick bedding for cooler nights, vintage Nordic pieces, and thoughtful details such as blown glass carafes and well-placed charging stations. My room, Kina, had lovely views over the pool and fields and featured a large Orbital shower that recycles water and proved surprisingly intuitive to use. Maja, with its freestanding tub, is equally appealing.
A separate bunkhouse building offers simpler, more rustic rooms with shared, gender-separated bathrooms—best suited to travelers seeking a gentler price point.
Farm-to-table dishes are the centerpiece of a stay at Sibbjäns.
Photos by Petter Bäcklund
The food and drink
The cooking is designed to showcase the farm’s bounty, and while the team avoids strict labels, their practices emphasize soil health and biodiversity. Much of what’s served is grown or raised on site, from the artichokes in the vegetable garden and multicolored jungle of tomatoes in the greenhouse to the Mangaliça pigs snoozing in their pen.
Dinner one night in late summer, served in the airy barn that functions as Sibbjäns’s restaurant, started with a plate of perfect garden vegetables, followed by crisp kohlrabi in a delicate cucumber broth, and savory grilled lamb dressed with tomatoes and herbs. Simple but well-prepared, it was the kind of dinner you want to eat on a summer night out in the countryside, and if the service was less than Michelin perfect, it too conveyed a welcome relaxation.
Breakfast is generous, with house-made charcuterie, vegetables, omelettes, house-made jam from the island’s famed dewberries, and hot-out-of-the-oven brioche.
Staff and service
Susanna and Pontus are gracious hosts, and they’re building a team who bring deep knowledge of sustainable farming, landscaping, and design. (Susanna will happily arrange an excursion for guests—complete with picnic or cookout—to her favorite beach.) Service, however, remains a work in progress: The welcome was friendly but it took a while for me to be greeted—less attentive than expected for a place of this ambition.
Accessibility
Public areas, including the main farmhouse and restaurant, offer step-free access, and ground floor rooms are available. However, as a working farm with historic structures, accessibility varies by room; guests should confirm details in advance by calling +46 (498) 60 15 65. One room, Anna, includes wider doors and a wheelchair-friendly bathroom.
More to come
Long-term plans include a small wellness center and a more advanced hydraulic water collection system. “We want it to be sustainable in terms of longevity too,” Susanna says. “The restaurant, the hotel, the agriculture: we’re building something that can last for 150 years.”
When to go
For full-on Scandi summer vibes, June and July bring long days—and crowds of vacationing Swedes. By late summer and early fall, the island quiets down while temperatures remain mild, making it an ideal time to visit for those seeking a slower pace.
Afar was a guest of Sibbjäns. Our coverage is independent; the hotel did not review or approve this story.
