Folio Dispatch

A warm Hello from Copenhagen!

It’s that part of summer where everyone has found their way back to the Folio office; tanned, content and ready for an exciting period ahead.

Here’s what’s in store in the 2nd edition of the Folio Dispatch. We hope you enjoy!

01 Folio Concepts: A private seaplane journey across Scandinavia
02 Friends of Folio: With Hotelier, Susanna Rönn
03 Short news: Opening, Parisian fire in Copenhagen

This Scandinavian itinerary uses a low-altitude seaplane to unlock a side of Denmark, Norway, and Sweden few ever see. By touch-down on private docks and water runways, the journey bypasses conventional travel entirely, offering hyper-intimate access to dramatic coastal landscapes, remote islands, and quiet, world-class kitchens. It just might be the ultimate Scandinavian adventure.

See it here.

Hotelier, visionary and self-proclaimed lady boss with an unfailing sense of style and taste. We're thrilled to welcome Susanna Rönn, co-founder of Gotland farm-hotel Sibbjäns to a new round of Friends of Folio.

You moved from careers in fashion and film to building a working farm and guesthouse in rural Gotland. We have to ask, why?

Because I’ve always been drawn to hospitality. Alongside representing models and cinematographers, I also ran cafes and restaurants in Stockholm, and eventually started running our summer house as a bed and breakfast. It was constantly booked, which my family hated because their bedrooms were never available.

Around that time, my husband and I watched the documentary The Biggest Little Farm, which really represented his dream. I dreamed of a hotel, so we teamed up with our neighbors and jumped in without hesitation.

You’ve somehow managed to merge refined design aesthetics with the realities of a working farm. What’s your secret?

Confidence! We had complete trust in the people we collaborated with, like our architect, Maja Berg, and the young team who knew how to build an agricultural operation from scratch. Having creative freedom and trust from our financiers made all the difference.

Sibbjäns is located on the southern tip of Gotland, a landscape defined by open horizons and stark weather. How does the location influence the atmosphere?

It dictates everything. We wanted the property to feel entirely rooted in the island. From the raw materials to the local craftsmanship, every detail is designed to honor Gotland's heritage rather than shield you from it.

Luxury properties often focus on seamless convenience. Your approach feels more intentional and grounded.

We want people to feel like they are visiting someone’s home. The experience is personal, not polished. We don’t offer 24-hour room service or butler support. It’s a working farm—there are flies, and things are alive. Guests are invited to engage with the team and participate in what we do. We’re deeply proud of our work in biodiversity, water solutions, regenerative farming, and soil health. Inspiring people with that reality matters far more to us than providing "perfect" service.

What does a slow 24 hours look like at Sibbjäns?

Start with a morning yoga session, followed by breakfast made entirely from farm produce. Many guests tell us they didn’t fully grasp the scale of our vision until they arrived, so taking them on the daily farm tour is always a highlight.

Afterward, we send them off on bicycles to the southern tip of the island to get a real feel for the landscape. Later in the afternoon: a sauna, a dip in the natural pool, and a glass of wine in the cellar before our six-course farm menu. You can add horseback riding, kite surfing, or a trail hike with a picnic. Or simply sleep well and repeat.

Farm-to-table is strewn around everywhere these days. But what does an honest, working kitchen actually look like when the seasons shift?

It means we struggle in April and have an overwhelming abundance in September.

Running a hyper-local menu in a cold, unpredictable climate is hard work, but it yields incredible produce and meat. We preserve everything for winter in our root cellar, forage wild ingredients, and tend to the livestock year-round. It’s work that never stops. And helping guests understand the labor behind the food on their plate is an ongoing conversation.

This autumn, Parisian neo-bistro Cendrillon lands in Nørrebro under a translated name: Cinderella. Built around open-fire cooking, local sourcing, and a wine list curated by sommelier-winemaker Arthur Dufau, it brings an easy, fire-driven energy to Copenhagen’s dining landscape. We’re already planning our visit.

See more on Cinderella’s instagram.