Food is delivered by basket, and there's only one table.

By Bridget Hallinan
April 23, 2020
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Linda Karlsson

The coronavirus pandemic has forced the hospitality industry to pivot. Restaurants that haven’t shut down entirely are operating through delivery, takeout, and direct-to-consumer sales, while planned openings have been pushed back or converted into new concepts all together. However, one couple in Sweden, Rasmus Persson and Linda Karlsson, has a new project opening next month that’s already perfect for these socially distant times—a one-table restaurant.

“Bord för en,” or table for one, is an outdoor restaurant located in Ransäter, Värmland, in west central Sweden. Persson and Karlsson came up with the idea based while delivering food to Karlsson’s parents during the pandemic. It will have one table and one chair set up in a meadow about 50 yards away from their house (where the food will be cooked), and only one guest will be accepted per day. There won't be any servers, either. Instead, meals will be delivered via a rope-operated basket from the kitchen window.

Persson, a trained chef, will be preparing the food. As certain ingredients and grocery items haven’t been as readily available, Karlsson says they’ll have to rely on what’s seasonal and locally grown. Thus, the menu could change on a day-to-day basis, but it will always be three courses that can be enjoyed for breakfast, lunch, or dinner. A sample spread of dishes includes Råraka (Swedish-style hash brown, smetana, seaweed caviar, wood-plucked sorrel); Black & Yellow (yellow carrot-ginger purée, browned hazelnut butter, sweet corn croquettes, serpent root ash); and Last Days of Summer (ginned blueberries, iced buttermilk, viola sugar from our own beets). Accompanying drinks will be served, too, curated by Joel Söderbäck, founder of Linje Tio (now called Tjoget), which made the 2019 World's 50 Best Bars list.

The price for the menu, Karlsson says, will be voluntary, and something each guest decides for themselves. After they leave, Karlsson says that she and Persson will not touch the table or chair for six hours, at which point they will sanitize them. The dishes, which the guest will leave in a container, will be washed twice.

Karlsson says the meadow Bord för en is located in is near a bus stop called Hembygsgården. It’s reachable by foot from there, and you can follow a rope to reach the table. (Shoes are optional.) The restaurant will officially open on May 10 and remain open until August 1. More information and a reservation form can be found at bordforen.com.