Öppettider

Måndag-söndag
11.00 - 17.00

Evenemangskalender

Välkommen att besöka våra utställningar, butik & Syltan! Öppet alla dagar 11-17

Fler händelser

Today's lunch

Baked haddock (MSC certified) with cream of cauliflower, Puy lentils, browned butter and herb potatoes

Contact




VANDALORUM
 
 
Front desk

+46 (0)370-30 22 00
info(a)vandalorum.se


Conference and groups
bokning(a)vandalorum.se
  
  
Elna Svenle
Museum director
+46 (0)370-30 22 00
elna.svenle(a)vandalorum.se
Malena Sandahl
Administrative director
+46 (0)370-30 22 03
malena.sandahl(a)vandalorum.se
  
Carina Hilding
Controller
+46 (0)370-30 22 00
carina.hilding(a)vandalorum.se
Johanna Berg
Exhibition producer
+46 (0)370-30 22 02
johanna.berg(a)vandalorum.se
  
Stephan Hruza
Exhibition technician
+46 (0)709-22 95 81
stephan.hruza(a)vandalorum.se
 
Søren Visholm
Property technician
+46 (0)370-30 22 08
soren.visholm(a)vandalorum.se
  
Ida Olsson
Educator 
+46 (0)370-30 22 07
ida.olsson(a)vandalorum.se
Philippa Stenmarker
Educator
+46 (0)370-30 22 00
philippa.stenmarker(a)vandalorum.se
  
Pernilla Hembjer
Head of front desk
+46 (0)370-30 22 01
pernilla.hembjer(a)vandalorum.se
Kajsa Scott
Shop / museum host
+46 (0)370-30 22 00
kajsa.scott(a)vandalorum.se
  
Josefine Johansson
Shop
+46 (0)370-30 22 00
Anna Sundling
Shop / museum host
+46 (0)370-30 22 00
  
Johanna Hansson
Event coordinator
On parental leave until January 2022
 
  

RESTAURANT SYLTAN
Reservations and take away
+46 (0)370-30 22 10


 
  
Christian Ek
Head Chef
syltan(a)vandalorum.se
Lena Sjögren
Restaurant manager
 
  
Amelia Thernström
Souschef
Andrea Thernström
Chef
  
Moa Andersson
Chef
Caroline Svanberg
Cold buffet
  
Maja Adler
Bistro assistant
Lotta Johansson
Pastry chef
  
Shahla Alzhairi
Kitchen assistant
Stephanie Niemelä
Kitchen assistant
  


SMÅLAND ART ARCHIVE
 


 
Nicolas Hansson
Director
0370-30 22 05
nicolas.hansson(a)smalandskonstarkiv.se

Linda Larsén
Coordinator
On parental leave until September 2022

  

 

Today's lunch

Baked haddock (MSC certified) with cream of cauliflower, Puy lentils, browned butter and herb potatoes