Originally built in 1910, architect Gert Wingårdhs helped to transform the former school into a unique design hotel carefully fusing Art Nouveau and Scandinavian design. Many of the original details and features of the Miss Clara Hotel have been maintained with original bannisters, stone floors, and Art Nouveau windows still in place. The contemporary feel is expressed through no-frills, minimalist design, marble baths and hardwood herringbone floors of their affordable rooms. This clean aesthetic is also reflected in their kitchen where they work as naturally as possible using unrefined sugar and flour. Their fish and shellfish are green listed and their meats come from selected farms that are environmentally sound. Culinary treats include Nordic classics and dishes such as pulled Moroccan lamb with Harissa.