Karin Vollmer - Front of House
Over the years, she has been named Best Sommelier of the Year and Rising Star of the Year.
Above all, together with her team, she has taken Vollmers on the journey to bothone and two Michelin stars. Karin Vollmer has a unique ability to make the guest feel like the center of every moment and to create a warmth that permeates the restaurant. Karin selects the wines at Vollmers in close collaboration with the kitchen. Here she lets you experience elegant wines and unique bottles from small producers in symbiosis with the kitchen's dishes, to give that little extra that enhances the dining experience.
Read more about Karin
Already at the age of twelve, Karin knew she wanted to work in the restaurant industry, and her warm welcome and commitment to giving guests the best experience permeates the restaurant. One step inside the door and she makes you forget the time around, and she makes you feel like the center of every moment.
Karin Vollmer moved back to her Scania after several years in restaurants in Sweden and South Africa when she heard that Mats wanted to create one of Sweden's best restaurants in the landscape where she grew up. Over the years, Karin has been named the year's best sommelier, the year's Rising star and she sits on the jury for the Stella gala. Above all, together with her team, she has taken the restaurant on the journey towards both one and two Michelin stars. With constant improvement and the details in focus.
Karin selects the wines at Vollmers in close collaboration with the kitchen. Here she lets you experience elegant wines and unique bottles from small producers in symbiosis with the kitchen's dishes, to give that little extra that enhances the dining experience.
When she is not at the restaurant, you can find Karin at Vollmerska gården, together with Mats, their two Lejonberger dogs and chickens. Here they also run an in-house restaurant for a more private experience. With views over the house's vineyards and horse paddocks.
Alexander Fohlin – Head Chef
Meet Alexander Fohlin, head chef at Vollmers and raised in a small village in Småland's Urshult.
Forest broths and fermentation, infusions of single rice, pine cones, decaying leaves and chanterelles. The forest and nature are always present in Alex's cooking, which is characterized by a pure and high level of taste, prepared with a lot of love, work and dedication. At Vollmers, the food is a symbiosis of Mat's visions and Alex's ability to create food with incredible taste using forest and nature as tools. Already in the sixth grade, Alex worked at his grandmother's as a cook as much as he could and rolled meatballs so his hands were warm. That's where it all started. He calls his grandmother a taste genius with tremendous fingertip sense. A feeling Alex brings to his cooking together with the ability to create the unique from the raw material. Bringing out deep flavors presented with elegance.
Read more about Alexander
He comes from a small village in Småland's Urshult with a grandmother who was a cook who made sure that there was always well-crafted and cooked home cooking in the home. Already in the sixth grade, Alex worked at his grandmother's as much as he could, at events and Christmas dinners, rolling meatballs so his hands were warm. That's where it all started. He calls his grandmother a taste genius with tremendous fingertip sense. A feeling Alexander Fohlin brings to his cooking at Vollmers along with the ability to create the unique from the raw material. Bringing out deep flavors presented with elegance. Something that earned him his first star at the first restaurant he opened himself, Sav.
“We sold everything we had for our dream and did everything to create a great experience for the guests while developing ourselves. I snowballed into everything, my father and wife picked everything I needed from the Småland nature such as lichen, berries and dried mushrooms and we grew our own at the back of the restaurant and made our own cheeses with the philosophy of grandmother's recipe"
Alex received his deepening school with the legendary and mentor Tomas Dreijing from Petri Pumpa where he learned the art of questioning every moment and developing them. "Here thoughts started in me that I had not had before". It has given him his own way of working with raw materials and his own style. Forest broths and fermentation, infusions of single rice, pine cones, rotting leaves and chanterelles. The forest and nature are always present in Alex's cooking, which is characterized by a pure and high level of taste, prepared with a lot of love, work and dedication.
Mats and Karin Vollmer discovered Alex's cooking when he was head chef at a restaurant in the Scanian countryside. At Vollmers, the food is a symbiosis of Mat's visions and Alex's ability to create food with incredible taste using forest and nature as tools.