Just south of the well-known Lummelunda Caves lies Salthamn — an area with a rich history. During the latter half of the 20th century, it was home to one of Europe’s largest mink farms.
In recent years, a new type of activity has emerged in the area. With a focus on sustainable enjoyment, Salthamn has become a place for culinary experiences, gatherings, and cultivation. With a growing event and conference business, combined with a summer restaurant, café, and since 2022, a concert venue, Salthamn is continually evolving into a destination for new visitors.
In the 1950s, a fox and mink breeder purchased an existing farm in Salthamn, just north of Visby. His name was Hjalmar Raymond, who had already started a mink farm in Småland in the 1930s after spending 20 years in the USA and Alaska. There, he had worked as a gold prospector and trapper, bringing his experience and knowledge of fur handling back with him to Sweden.
The farm on Gotland was eventually taken over by Ray Raymond, the son of Hjalmar Raymond, and operated under the name Gotlands Pälsdjursgård. Salthamn gradually expanded and became one of the largest mink farms in Europe.
During the 1970s and 1980s, the farm was at its peak, housing around 70,000 animals. Each year, it processed approximately 3,500 tons of waste from the meat and fish industries. At the time, waste management was a major issue on Gotland, and this problem was addressed by using the waste as mink feed, while also investing in large-scale freezer facilities.
Gotlands Pälsdjursgård was, during this period, one of the largest private employers on Gotland. The 1990s brought a downturn for the fur industry, and during the same time, the County Administrative Board introduced a cap on the number of breeding females, forcing the company to reorganize. Fur farming began to face increasing scrutiny from licensing authorities, political parties, and animal rights activists. In 2002, the County Administrative Board decided that the business should be shut down. In 2005, Ray Raymond passed away.
The farm was closed following a court ruling, bringing an abrupt end to a 50-year era. Today, Ray’s daughter, Jacqueline Raymond, manages the property in Salthamn. After many years of environmental remediation in parts of the area and cultivation efforts that have produced rich and fertile soil, a new future is taking shape. Jacqueline Raymond is now developing Salthamn into a place for everyone to enjoy — in harmony with nature.
Salthamn is now open year-round for bookings of conferences, events, and dinners across several unique venues on the property. We offer everything from weddings to board meetings in our exclusive 1970s-style Villa Salthamn. Guests can enjoy intimate dinners in the Sjöstugan dining room or the wine bunker, or host large-scale events in the old Factory, which features a striking industrial style.
The valley at Salthamn offers ideal conditions for cultivating a wide variety of edible plants, thanks to its southwest-facing location by the sea and the limestone that retains warmth. The valley is rich in natural ingredients such as wild garlic, rose hips, elderflower, and more. By refining and building upon what already grows here, we can create a valuable pantry to harvest from.
Salthamn will continue to grow with a broader vision.
With a deep awareness of people, business, and lifestyles, we strive to become as self-sufficient as possible across multiple areas. The architecture will be developed in harmony with nature and built with care, with a focus on minimizing energy use and consumption.
Entrepreneur Jacqueline Raymond has returned to her childhood home, Salthamn, to create a sustainable haven for enjoyment — whether you’re visiting or living here.
The wild pantry found in our organic gardens forms the foundation of what we serve on our plates.
With a background as both a chef and sommelier, and as a co-owner of the historic Hamburger Börs in Stockholm, Jacqueline brings a wealth of experience in high-quality cuisine and inclusive hospitality.
At Salthamn, she has laid the foundation for a growing event and hospitality business — from intimate, specially curated dinners and celebrations in Villa Salthamn or her private seaside dining room, to the ongoing development of new concepts and guest experiences with her dedicated team.
In June 2022, Salthamn’s summer restaurant opened in the courtyard of the old Factory. The restaurant operates during high season, with lunch and dinner service depending on the day of the week. In autumn 2022, it was featured in a prestigious Forbes Magazine article under “Next Place To Eat.”
In summer 2023, the restaurant reopened with a continued focus on locally grown ingredients and sustainable enjoyment.
Salthamn is beautifully located by the sea, just 10 minutes north of Visby. It’s easy to get here by car, bike, or bus.
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Du får 20% rabatt på alla bokningar mellan juni och september. Rabatten dras automatiskt – boka direkt, platserna är begränsade.