Sibbjäns, an extensive regenerative farm and hotel spanning nearly 200 acres on the sun-drenched Swedish island of Gotland, quietly commenced operations last summer, initially welcoming friends and family. This venture, which had been a topic of local discussion for six years, saw two Swedish couples, owners since 1994, dedicate themselves to developing the estate. Their efforts included meticulously restoring 18th-century limestone farm buildings with authentic elements like wooden gutters and dry-laid stone walls. They also integrated modern, eco-conscious infrastructure, such as a rainwater harvesting system, an irrigation pond, and innovative circulating showers that filter and reuse water in real-time. The farm's produce is grown organically, directly adjacent to the hotel and dining area, and the hotel's swimming pool is maintained using natural aquatic plants instead of chemicals, creating a distinctive, opaque lagoon-like appearance. Over time, Sibbjäns evolved into a profound passion project, aiming for a grand opening in 2025.

During its initial trial phase last June, the property faced a charming chaos. The tennis court, nestled in a meadow behind an ancient-looking stone wall, remained unfinished, as did the yoga hut, designed to reflect traditional Gotlandish threshing barns. The hotel also grappled with staffing shortages, leading the owners to enlist friends and family to help with daily tasks. Susanna Rönn recalled, "The children were actively assisting, and a lawyer friend was making beds. We were still finding our footing, but we embraced the experience and were eager to welcome guests." Her husband, Pontus Rönn, who oversaw many aspects of Sibbjäns, humorously described that summer as a 'real-life Fawlty Towers' with himself as Basil. The unexpected highlight was a low-key visit from the King of Sweden, who joined friends for dinner. His discreet arrival caused a stir in the dining room, but Sibbjäns maintained its secrecy regarding the royal guest. However, other diners were less reserved, and news of the royal visit quickly spread. As co-owner Kina Zeidler noted, "Things were already progressing well, but then they simply took off." By mid-July, merely weeks after its informal opening and with continued help from friends, Sibbjäns was fully booked.

Now officially open for reservations from June to August, with occasional availability in spring and autumn, Sibbjäns has refined its operations following a year of rigorous testing. The property exudes a relaxed, upscale house-party atmosphere. The Farmhouse, which serves as the main hotel, offers nine bedrooms and accommodates up to 20 guests, featuring comfortable communal spaces on the ground floor. It includes a living room and a dining room, both adorned with original tiled stoves, vintage Scandinavian furnishings, and art borrowed from the owners, whose private homes are a short five-kilometer bike ride away. A well-equipped boot room provides raincoats and natural rubber wellington boots for guests, while the communal kitchen is stocked with delightful treats like almond-topped Drömmar cookies and silver platters of caramels. Across a courtyard garden and beyond the restaurant stands the Bunkhouse, a more modest yet stylish accommodation option with 13 limewashed bedrooms and shared, locker room-style bathrooms, primarily designed for those staying overnight after dining at the restaurant.

In addition to its inviting accommodations, Sibbjäns operates as a working farm, emphasizing food production. Visitors can observe harvest schedules on whiteboards in the gardens and greenhouses, and witness staff hand-picking produce. A prominent open-air washing station near the restaurant facilitates vegetable and herb preparation. Adjacent to the hotel buildings are fenced fields where approximately 80 Hånnlamb (Gotlandic horned sheep) and 30 Mangalitsa pigs roam freely. Beyond the practical aspects of farm life, Sibbjäns places great importance on culinary hospitality. For instance, guests planning a bike ride to the stunning limestone sea stacks of Hoburgen will find picnic baskets filled with cinnamon rolls and coffee flasks prepared for them. A simple mention of a sweet craving might lead to an off-menu serving of butter-crisped Swedish pancakes with homemade jam and cream, and a fondness for local apple juice ensures bottles appear in the Farmhouse fridge. This bespoke approach ensures that guests with a keen interest in food will find themselves perfectly aligned with the establishment's philosophy. Although minor projects, such as installing the thatched roof of the yoga barn and deciding on new chicken breeds, are still underway, Sibbjäns is fully operational in spirit. With the hotel and restaurant firmly established, the owners are now envisioning future expansions, including stables, an orangery, and a farm shop and bakery for local visitors. As Rönn optimistically states, "It won't be a rapid process, but our aspiration is that what we are cultivating today will endure for the next two centuries."