Restaurang Lörudden

The story

Crafted with passion, served with love

A Storm, a Love Story, and a Harbour Table

The story of Restaurang Lörudden begins in the winter of 1945, when fisherman Otto Sillman was driven by a Baltic storm all the way to the coast of Finland. There he met Henny, and when the war ended he sailed back across the Östersjön to bring her home. Together they became pioneers of Lörudden, and the passion for the sea they shared lives on in every plate served here today.

The restaurant sits at the harbour of Lörudden, along the winding coastal roads outside Kvissleby, where the southwest wind blows in fresh off the water. The setting is unambiguously maritime: fishing boats land and gut their catch directly on the quay at the adjacent fishing village of Löran, and guests can watch the whole process from inside the restaurant. It is as close to a genuine boat-to-table experience as you will find on this stretch of the Swedish coast.

Kenneth Sillman and the Craft Behind the Kitchen

Running the operation today are Kenneth Sillman and Niclas Strid under the company Sill & Strid AB, which also operates Salteriet Junibosand and Sillmans Fiskaffär. Kenneth holds the distinction of Matlandet Ambassador for Medelpad — a recognition signed by the Swedish Minister for Rural Affairs — a credential that speaks to a sincere commitment to local food heritage rather than mere reputation.

That commitment shows on the plate. White Guide, which has recommended Restaurang Lörudden in its 2026 edition, singles out the masterfully breaded and pan-fried perch and the artisanally smoked salmon as standout examples of what the kitchen does best. Both dishes reflect the same philosophy: quality Baltic fish, handled with skill and restraint, allowed to speak for itself.

Herring, Smoke, and Seaside Atmosphere

Summers here draw regulars who come as much for the atmosphere as the food — the kind of place where fishing stories are exchanged over long lunches and the view of the harbour keeps everyone content even when the kitchen is running at full stretch. If there is a wait, the open kitchen gives guests something worth watching, and the fish counter offers house-cured herrings to take home — smoked, salted, marinated, and rolled, all made in-house.

The Sillmans midsummer shop, available online, reflects just how central the herring tradition is to this place. Year after year, customers return for the cured fish they cannot find elsewhere. For anyone travelling the Kustvägen along the Sundsvall coast, Lörudden is a destination that earns its stop.