On her family farm Rosenhult, on the Bjäre Peninsula in north-western Skåne, Titti Qvarnström and her husband André are building Allium from the ground up. Due to open in June 2026, it marks a new chapter for one of Sweden’s most established chefs — and one more deeply rooted in place than anything she has done before.
Our search for ingredients begins on the farm and only extends as far as necessary to find truly exceptional produce.
Titti Qvarnström
Titti Qvarnström
When finished, the restaurant will seat around 40 guests, all by reservation and only in the evening. “Guests will be able to sit comfortably, in ordinary-height chairs, and still remain connected to what is happening in the kitchen as the food takes shape.” Qvarnström wants Allium to feel “like a world of its own, where everyday worries begin to fall away on the drive through the forest, and where, for a few hours, guests can be fully absorbed in the experience.”
The cooking is described as “modern European”, but grounded as closely as possible in Skåne. Apples from the farm, wild plants, herbs, berries and ingredients foraged from the surrounding landscape will all have a place on the menu. There will be no lemons and no chocolate (though tea and coffee will still be served) — a limitation intended to sharpen creativity. That approach depends on close collaboration with the people closest to the ingredients. “Our collaboration with local growers, producers and foragers means everything,” Qvarnström says. “Without that dialogue, vital knowledge about the ingredients and their properties is lost.”
The same is true of the wider project. “It is our point of departure, and it will be present in everything from the clay the plates are fired from to what is served on them,” she says of the Bjäre Peninsula and Rosenhult. “We began with the experience we wanted to create and are building the restaurant around it, quite literally.”
