Few Nordic restaurants are as clearly identifiable by one person. In this case, it’s Ulrika Karlsson who, with her warmth, personality, and competence, guides the guests through an experience centered around local produce from Gotland. “Sustainability is about long-term, consequential work,” Ulrika explains. As an engaged educator and speaker, she is incredibly passionate about the industry’s regrowth. “For me, it’s obvious that the intern is as much of an asset to the restaurant as the restaurant is an asset to an intern.” Offering compensation in line with the level of education and experience is a given at Krakas. Another central aspect of Krakas is the beverages, the wine list leans more towards Bourgogne, and the non-alcoholic alternatives are produced in-house: apple juice, lemonades on elderflower, sloe, or buckthorn. Or try a variation on whey from leftovers from the tavern’s yogurt production.