Örum 119

The story

Crafted with passion, served with love

A Farm Estate with Serious Food Credentials

Set among the rolling fields of Österlen, a short drive from Ystad, Örum 119 is a small farm estate that takes food with quiet seriousness. The industrial-chic space — high ceilings, generous natural light — sits within a working property that also houses a boutique hotel, an artisan bakery, a garden shop and an ice cream workshop. It is the kind of place that earns its reputation not through a single gesture but through consistent attention to detail across everything it does.

That attention has not gone unnoticed. White Guide awarded Örum 119 its Fine level recognition in 2026, describing it as a "dazzling oasis" and a definitive destination on Österlen.

The Pizza, the Producer, the Philosophy

In summer, pizza takes centre stage — and it is worth the drive. The dough is sourdough, slow-fermented and baked in a wood-fired oven, producing the high, fluffy, chewy edges associated with the Neapolitan tradition. Overseeing the operation is Nina Christensson, a well-regarded figure in the Malmö food scene (known from Bastard and Smak), who has sharpened the pizza programme with a clear regional focus.

Toppings reflect the Österlen landscape: pickled sweet-sour beets, fennel and local goat cheese sit alongside chili-spiced sausage and salami from Södra Kompaniet. For the purist, there is a version with buffalo mozzarella, demi-sec tomatoes, freshly shaved parmesan and basil — simple, precise, hard to fault. A charcuterie board makes a sensible start if the kitchen is busy, and the drinks list leans local: cider from Tosterup, wine from Skepparp, gin from Skånska Spritfabriken, and affordable half-bottles throughout.

On selected Fridays in autumn and spring, the kitchen shifts to tasting menus built around an ecological mindset — seasonal, local, considered.

Beyond the Pizza

The artisan bakery underpins everything. Breads are made with sourdough and stone-milled flour, following traditional techniques: salt, water, flour, starter, and time. Croissants, rye bread, breakfast rolls — all baked fresh and forming the backbone of the hotel breakfast. The philosophy is small-batch and intentional: "we bake because we love it."

The ice cream workshop, Frusen Glädje, is equally taken seriously. The selection is extensive, the ingredients top-quality, and the milkshake — by all accounts — is something of a monument. Finish there, linger in the lush garden, and browse the shop before leaving. Örum 119 rewards the unhurried visitor.