On September 26, Ida Bauhn will open the doors to Verandan at Skansen. In 2025, she won the title of Chef of the Year, and now she welcomes guests to a restaurant where her deep love for Swedish nature and our ingredients takes center stage. Here, Ida brings together the best of the Swedish pantry in a generous brunch, with hunting, fishing, and the seasons leaving a distinct mark on the menu.
Having grown up in the countryside, nature, local ingredients, and the changing seasons have always been a natural part of Ida’s life. At Verandan, she brings those roots into the kitchen. The menu follows the seasons and is based on Swedish ingredients, featuring game, fish, and whatever is currently at its very best from the forest, the land, and Swedish producers.
“I draw an incredible amount of inspiration from nature and think we have fantastic ingredients here in Sweden. For me, it’s important to cook with seasonal ingredients and let the ingredients lead the way. I want to support our Swedish farmers, producers, and culinary traditions, but also create something unique and playful from them,” says Ida Bauhn.
Verandan draws inspiration from the flavors of Swedish nature and the generous brunch tradition. Classic flavors and culinary traditions take center stage, sometimes just as they are and sometimes with a new twist. The result is Ida’s interpretation of a Swedish brunch, where ingredients, craftsmanship, and culinary traditions take center stage. Drinks are an equally natural part of Verandan. In the large bar, cocktails, Swedish ciders, beers, and wines take center stage.
The name Verandan is also a nod to the venue’s history. As early as the 19th century, the veranda was an important part of the building. When the new restaurant building opened in 1952, the tradition lived on through Stora Verandan. Now Verandan is being brought back to life, this time with Ida Bauhn at the helm.
“There’s something truly wonderful about creating a new restaurant in a place where people have gathered for generations. Skansen embodies so much of what I personally love about Sweden— nature, craftsmanship, and our traditions. Being able to carry Verandan forward and fill it with something new feels very special,” says Ida.
Verandan opens on September 26 at Skansen and is open Saturdays and Sundays, 10:30 a.m.–5:00 p.m. (last bookable time is 3:00 p.m.). Admission to Skansen is included for the entire party with a table reservation.
Ida Bauhn is the winner of Chef of the Year 2025 and previously worked as executive chef at the one-star restaurant Nour in Stockholm. She has also served as team captain for the Swedish National Culinary Team and has extensive experience in international competitions, most recently the Culinary Olympics in Stuttgart in 2024. Ida’s cooking is characterized by a deep interest in Swedish nature, hunting, and fishing, with ingredients and the seasons as her starting point. She champions Swedish producers and culinary traditions, while also seeking to develop and interpret them in her own way. With Verandan at Skansen, Ida is taking the next step in her career and opening her first restaurant.