In the heart of Stockholm, Peter Carstens and Joakim Carstens-Pettersson have created an incredibly tasteful apartment that defies the notion that size matters..

Both professionals in the creative field, their social life revolves around the kitchen, where they host legendary dinners for friends. Rumours of their endless parties have become part of Stockholm's urban folklore. Just in time for the launch of House of Bolon, the couple installed S.1 flooring in their kitchen, ensuring a dance-approved surface for years to come.


Peter, with a background in advertising, marketing, and design, and Joakim, a consultant specializing in department store experiences and window decoration, work creatively in distinct ways. However, the kitchen became their focus point of their apartment, a deliberate choice when redesigning their living space.

Their kitchen is a welcoming entrance, reminiscent of homes in New York or London, where guests are immediately immersed in a social atmosphere. The decision to use black and white Bolon flooring was driven by the graphic nature of this combination, offering a versatile base that complements their eclectic and colourful style.

Q: Your apartment is renowned for its tasteful design. Why did you choose the kitchen as the focal point?

P: When redesigning our apartment, we envisioned it as a social space. We tore down walls to create an open kitchen as the heart of our home, emphasizing socializing and gatherings with friends.

J: The idea was to make the entrance feel like you're stepping into a home in New York or London, skipping ”the boring hallway” for a direct entrance into the kitchen.

Q: How did the choice of Bolon flooring come about, especially the black and white checked pattern?

J: Black is graphic and versatile, allowing us to easily incorporate various elements. The woven texture of Bolon added an extra dimension and enhanced the overall ambiance.

P: We initially considered light blue and white checked floors but settled on black and white when we saw Bolon's textured option. It felt natural and seamlessly integrated into our kitchen.

Q: Your dinners are legendary in Stockholm. Can you describe your approach to hosting and the memorable experiences you create?

P: We like to take our guests on thematic journeys, from playlists and table settings to drinks and diverse cuisine. Our dinners are carefully planned, creating a holistic experience.

J: Conversations are crucial, and we want everyone to feel involved. We aim for a seamless flow of dishes, ensuring the evening lasts and is enjoyable for everyone.

Q: Can you share your best and worst dinner experiences?

J: The worst was attempting to prepare 700 dishes from Ottolenghi, leading to chaos in the kitchen. I ended up cutting off a top of a finger… Despite the challenges, the dinner turned out well.

P: Our best dinner was our wedding feast, reflecting our style in every detail. It was family-style, with round tables and elements we love, creating a fantastic and unforgettable evening.

Q: What is your go-to restaurants in Stockholm when not hosting at home?

J: Sturehof is a classic and international spot with diverse clientele, while Babette offers a more personal and neighbourhood vibe. 

Q: In terms of hosting do's and don'ts, what advice do you have for creating a successful dinner experience?

J: Plan thoughtfully, consider the guest list, and choose a theme. Strong drinks, curated playlists, and a seamless flow of dishes contribute to a successful evening.

P: Avoid trying too hard and be mindful of the composition of your guests. Never be too stingy; always overdo it to ensure everyone feels comfortable and the evening flows seamlessly.

Q: Day or evening party?

Both: Day party.

P: Ok, then I say evening party.

Q: Friday dinner at home or in a restaurant?

Both: At home.

Q: Your go-to drink?

Both: Negroni.

P: Well, at a second though I say Tequila picante.

Q: A dish you never tired of?

Both: Pasta bolognese.

Q: Guilty pleasure?

J: Ice cream in all forms.

P: Cheese doodles, I will never get tired of it.

In the world of Peter Carsten and Joakim Carstens-Pettersson, the kitchen isn't just a space for cooking; it's a stage for creating memories that lasts and forging connections through the art of hosting.