The story
Fejan anchors Swedish cooking on a quiet island just outside Stockholm. The property originally served as a cholera quarantine station, leaving behind stone foundations that still ground the kitchen today. Visitors reach the shoreline via a 45-minute Waxholmsbåt ride from Räfsnäs brygga. This remote positioning demands strict seasonal discipline, which explains why the doors only open for Midsummer Eve.
Pelle Lydmar leads the service team through their second full season of operations. The menu draws directly from Roslagen waters and seasonal harvests. Guests pay without cash, which keeps the service pace steady. Every plate reflects a practical Swedish kitchen approach that respects the short growing season.
A broad wooden terrace stretches toward the harbor, offering unobstructed sightlines across the water. Evening sets bring a resident DJ spinning soul records while guests sip Seglaröl from Roslagen. The White Guide panel noted this consistency, awarding the venue a very fine rating for its reliable standards. This dedication to Swedish cuisine ensures every visit remains grounded.
Recognition
Details
History
Fejan has an interesting past as a quarantine station for cholera patients, and if there’s anywhere you’d be happy to get stranded for a while, this is it. The island lies off the coast of Norrtälje, east of Tjockö and near Kapellskär. It takes 45 minutes by Waxholmsbåt from Räfsnäs pier. It’s not uncommon for summer and winter sports taverns to cut corners; guests tend to show up anyway, regardless of the kitchen’s standards. But in this case, the boating and archipelago community has nothing but praise. In just their second season, Pelle Lydmar and his staff have managed to create a real gem. This is exactly how you’d want a neighborhood tavern to be, complete with stunning views of the harbor and the sea. The spacious wooden deck, where the DJ also happens to have a fantastic soul voice, is perfect for enjoying a Seglaröl from Roslagen.
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