Doing it the old-fashioned way
Exposure and isolation can be conducive for a restaurant. Just ask Gåsemora Gårdskrog (Gåsemora farmhouse) on the island of Fårö, where Hanna and Kristoffer Dagerås run a restaurant with a wholehearted focus on what the surrounding region has to offer. Sometimes, there are plenty of delicacies in the local forest and fields; sometimes, there are scant few. Any purchased ingredient from the mainland, instead of produced on nearby Gotland island, must be organic or fair trade. This year’s menu is smaller than usual due to the uncertainty of recent world events and concern that guests have less money to spend.
• Seasonal gastronomy
• Close cooperation with the farmers
• An informative experience about the producers and growers
• A progressive work environment for staff with collective agreement on the horizon