Ichiban

Crew Profile

Close relationships are often developed between our guests and the crew. With some of the every-year-returning-guests we experience a friendship which reaches far outside the days of sailing. When choosing our crew we look for people with experience of life, a curiosity for other people's stories and an ability to listen. We find those characteristics important for being able to create interesting relationship between people.

Janne Malmstrom
Janne likes challenges, either it is in stormy weather or running comprehensive IT projects for the government. After thirty years of giving people the opportunity to be a part of his experiences from the sea he conveys a feeling of rough seamanship together with a warm welcoming. With Janne you never feel the atmosphere is uncomfortable or feel like a beginner a board, he explains it all to you patiently.

Kerstin Malmstrom
Kerstin´s mix of experiences has created a personality that sets an atmosphere a board built on our key phrase, customer care. She serves newly baked bread for breakfast and in the afternoon the yacht again has an aroma of a bakery. She anticipates the guests and their needs either it is a question of an extra quilt or a particular tea for breakfast. When Kerstin serves her three course meals with a smile on her face she personifies the expression "A Happy Ship".

Sample Menu

Breakfast

Continental breakfast is set out with a selection of hot drinks tea, coffee chocolate,

Fruit juices, cereals, yogurt, toasts, jam,butter

Also eggs, bacon, sausage, ham, smoked salmon, potatoes, tomatoes, mushrooms, cheeses.

Starter

Bleak-roe from Kalix served with potato pancake, onion and smetana

Grilled asparagus on herb salad served with a honeyand spring onion vinaigrette and fried crisp bacon

Crayfish soup served with roasted flatbread

Reindeer burger served with mushrooms and lingonberry caramel

Smoked roe deer served with marmalade and horse radish on black bread

Grilled scallops served with cauliflower cream and roasted prosciutto

Lunch

Salad with serrano ham, strawberries and Bresola

Bulgur salad served with lamb sausage, beetroot and mint yoghurt

Fish soup served with aioli and croutons

Yellow pea soup and Swedish pancakes with strawberries

Smoked salmon from Söderöra served with new potatoes and lime sauce

Chicken with vermouth sauce and mashed potatoes

Dinner

Thyme lamb served with herb sauce, roasted garlic and rosemary potatoes

Cod served with Västerbotten cheese pie, pickled chanterelles and a purée of parsnips

Deer fillet served with wine sauce and a potato cake

Baked salmon served with salad of fennel, Tartar sauceand new potatoes

Swedish meat balls with mushroom sauce and lingonberry

Grilled veal entrecote served with owen baked tomatoes and roasted almond potatoes

Dessert

Vanilla ice cream in an almond basket

Cheese cake from Småland served with uncooked blueberry preserve

Apple pie with homemade vanilla cream

Créme brûlée with Muscavado sugar served with black currants

Creamy chocolate brownie served with whipped cream and raspberries

Rhubarb soup served with almond biscuits

More Locations Details

Summer Operations
Northern Europe

Winter Operations
Northern Europe