In this interview, we meet Ida Bauhn, the chef who will be taking over Gästrummet with a pop-up restaurant from April 13 to May 2. Drawing on her award-winning menu from the Chef of the Year competition, she’s stepping into a more intimate setting, where guests get a closer look at both the kitchen and the people behind it. Here, she talks about her motivation, how she felt after the competition, and the joy of bringing her dishes to life.

You’re our very first guest to move into the Guest Room and open a pop-up restaurant for three weeks. How does that feel?
It feels great. Incredibly privileged. The location is fantastic, and what appeals to me most is the closeness to the guests. Here, I really get to be a part of the whole experience, not just what happens in the kitchen. I see it as us working together as a team, where everyone is involved in creating the evening.

You’re bringing dishes from your winning menu in Chef of the Year—how does it feel to cook them again, in a completely different context?
It feels really great. I’m very happy to continue working with these dishes. During the competition, you create something for a specific purpose, but at the same time it’s deeply personal. That’s why it can almost feel empty afterward. Giving the dishes a new life now feels both wonderful and important.

What happens to a competition dish when it’s adapted for a restaurant setting?
I’ll tweak them a bit. My cooking always starts with the ingredients, and some time has passed since the competition. That means I need to adapt the dishes to the season and the ingredients that are available right now. This allows them to continue evolving.

Which dish is closest to your heart, and why?
It’s hard to choose. My relationship with the dishes changes over time. I worked on the cold appetizer for a long time before I felt it was just right, and that process has made it very meaningful to me. At the same time, the duck has been with me for a long time, ever since I competed with Swedish duck at the Olympics. It’s very close to my heart. But I actually think the crayfish dish will evolve over the coming weeks and turn into something truly special. And the cheese—it often elicits a strong reaction from guests, which I love.

During Chef of the Year, you cooked under extreme pressure—what’s it like to now serve the same dishes at a more relaxed pace?
I carry a fair amount of pressure within myself, so it’s always there regardless. I set high standards for what I do, even now. But the difference is that I get to interact with guests in a completely different way. Welcoming people back into my world is something I’ve really missed.

What do you hope the guests will take away from the evening?
I hope they feel like they’ve been part of something. That they’ve enjoyed both the food and the time spent with us. For me, it’s very personal—it should feel like I’m inviting guests into my home. I want there to be time, presence, and warmth throughout the entire experience.

What does good hospitality mean to you?
To me, good hospitality is about creating a sense of being seen—from the moment a reservation is made all the way through the visit. I want every guest to feel that the experience is tailored just for them, and that they can be exactly who they are.

What aspect of your personality is most reflected in your food? How can people recognize your style in your cooking?
My roots are in the countryside, among animals and nature. I feel more at home on a forest trail than on a city street. That’s where my food comes from—the curiosity, the simplicity, and the respect for the ingredients. I see myself as part of a chain, where farmers and producers make it possible for me to create. I always want to highlight that. The Nordic and Swedish traditions are very close to my heart.

When did you first feel that “this is what I want to do”?
I didn’t really have a clear picture of the restaurant industry at first, but I’ve always enjoyed creating things. When I was doing a work experience placement in eighth grade and ended up in a pub kitchen, I was completely absorbed. That’s where it all started.

What are you most proud of—that isn’t related to Chef of the Year?
My daughter, Stella. She’s six years old and means everything to me.

What do you still want to improve on, both in the kitchen and outside of it?
There’s so much. I’m driven by the desire to constantly grow. My dad always says that the day you stop wanting to learn something new is the day you’re practically dead. I carry that thought with me every day.

What inspires you right now—outside the world of food?
My daughter inspires me a lot. And nature. That’s where I find a sense of calm and presence that I carry with me into everything I do.

Once these three weeks are over—what do you hope the Guest Room will have meant to you?
I’m really looking forward to inviting guests over. It feels like opening the door to something personal. When these weeks are over, I hope I’ve been able to share what I love, and that the guests have felt that.