Wanås Estate, pronounced "Vannoos", is a 15th century castle and a modern organic farm producing dairy, dry-aged beef, grain and vegetables. Wanås Castle is situated on what was once the border between Sweden and Denmark and was a site for battles during the Danish-Swedish Wars in the 16th and 17th centuries. The food produced at Wanås is certified organic and the forestry is certified sustainable.
On the estate you will find The Wanås Konst Center for Art and Education that produces and brings together art that challenges and transforms the view of society. Wanås Konst produces site- specific, contemporary international art and education with an emphasis on innovation and accessibility.
Contemporary, site-specific installations by internationally established artists have been exhibited and produced at Wanås since 1987. The permanent collection in the sculpture park includes over seventy works that have been created specifically for Wanås Konst by artists like Ann Hamilton, Jenny Holzer, Yoko Ono, Ann-Sofi Sidén and Robert Wilson among others. Each year, thousands of children take part in educational activities such as guided tours and workshops. Wanås Konst is run by the Wanås Foundation.
The organization was founded by Marika Wachtmeister, who initiated the exhibitions in 1987 and created the non-profit The Wanås Foundation that since 1995 runs the sculpture park and collection. Since 2011, The Wanås Foundation has been operated under the joint direction of Elisabeth Millqvist and Mattias Givell.
You can also find a hotel and a retaurant on the estate. The Wanås Restaurant Hotel is a cultural and culinary destination but also a place for the soul. Honesty, to ourselves, to our guests and to nature, is central to every meal and every stay at Wanås.
Managing Director: Christina Wachtmeister
Kristina has lived at Wanås for four years with her young family. Her husband Baltzar is in charge of running the estate. Kristina, an architect, is behind the conversion of the 18th century buildings into a modern hotel and restaurant, as well as the interiors, consulting with friends and colleagues. Working with local producers and sourcing materials from the estate, she has decorated the hotel and the restaurant mixing Nordic design and classics with vintage and contemporary art.