Kretsloppshuset

The story

Crafted with passion, served with love

A green house with deep roots

Kretsloppshuset sits right on Kyrkvägen in Mörsil, a short turn off the E14 between Östersund and Åre. The name traces back to the 1980s and 90s, when "kretsloppshus" described small combined henhouses and greenhouses built as pedagogical models of natural cycles. This place took that idea and grew it into something far more complete: a café, a restaurant, a shop, artisan food production, a rose garden, and yes — the hens are still here, laying the eggs that go into the pancakes.

After nearly two decades of continuous development, the White Guide recognized Kretsloppshuset for exactly what makes it distinctive: a kitchen built on perfectly cooked seasonal vegetables, always organic, preferably local, and partly from the garden's own cultivation. Meat and fish receive the same careful attention. The flavors land exactly where they should.

The kitchen and what comes out of it

The café and restaurant are described by the people who run it as the heart of the house — a place where the smell of pots and ovens and freshly baked goods greets you at the door. Everything is prepared by hand, with care and craft. There is no fixed weekly menu posted online, and deliberately so: the kitchen adapts day by day according to what ingredients are available, what has moved well, and what would otherwise go to waste. It is a brunch and bakery sensibility applied with genuine seriousness, and it cuts food waste considerably.

The garden in front of the house was designed in 2006 by Mirjam Åkerblom, conceived to give summer guests the finest outdoor seats, with flowering trees, fruit, and shade. A calm inner courtyard, tones of white and green with touches of deep red — weather permitting, you sit outside under the trees; otherwise, inside among coffee bushes and grapevines.

More than a meal

The shop carries an organic-focused selection that includes Kretsloppshuset's own artisan products: herb salts, juices, marmalades, mulled wine, vinegar, and forest berry preserves made entirely by hand in the production kitchen next door. It is slow, physical work, and the results fill jars and bottles that you can take home.

Around the turn of 2025–2026, Kretsloppshuset passed to a new generation: Felicia Ovin now owns and runs the place, having reopened after a period of renovation in March 2026. The focus remains firmly on the restaurant and café. After close to twenty-five years, the house keeps moving forward.