A resort built around its kitchen.

Restaurant Kallkällan · Chef Pavlos Merkouris

Fire, smoke & precision.

For Head Chef Pavlos Merkouris, cooking begins long before the ingredients reach the kitchen. It starts in the forests and lakes, with the growers, hunters and Sámi reindeer herders who shape the natural pantry of Swedish Lapland. His cuisine brings together Nordic ingredients and Mediterranean flavours, balancing simplicity, precision and respect for every ingredient. The menus follow the eight seasons, changing with the rhythm of nature. Fire, smoke, fermentation and careful craftsmanship are used to reveal each ingredient's true character — never to hide it. Every dish tells a story of the place, the people and the landscape that surround Sörbyn Lodge.

The Outdoor Kitchen

Fire, Ice & Eight Seasons.

When the kitchen moves outdoors, nature becomes part of every meal. Through the eight seasons of Swedish Lapland, the light, landscape and atmosphere are constantly changing — from champagne beneath the endless summer sky to Swedish mulled wine as fresh snow crunches beneath your feet. Sink into soft reindeer hides, feel the warmth of the fire and let conversations unfold at their own pace. Beneath the Midnight Sun, a star-filled sky or the dancing Northern Lights, every meal becomes an experience where nature always has a place at the table.

Under construction — ready winter 2026.