Photo: Beatrice Lundborg
Krakas Krog
81-85
Gastronomy points 2024
Humility and respect
At Krakas Krog, everything seems to have a purpose and meaning. Even something as simple as a bare slice of cucumber on a plate has a story to tell, a message to convey. It is this purity, almost puritanical in nature, that defines Ulrika Karlsson’s acclaimed summer and autumn restaurant, located at a crossroads on the eastern coast of Gotland. The focus is entirely on each individual ingredient. The approach is simple and rustic, yet fascinating and thought-provoking. Warm hospitality is Ulrika Karlsson’s trademark—her attentiveness, deep knowledge of beverages, and ability to open guests’ senses to new experiences.
Sustainability highlights
- Minimizes water consumption and reuses resources where possible
- Relies heavily on local ingredients
- Creates a fully in-house non-alcoholic beverage menu
- Aligns restaurant development with staff interests
- Embraces learning from farmers’ and producers’ expertise
Information
Head Chef: Ulrika Karlsson
Kräklings 223, 623 70 Katthammarsvik, Sweden
Ulrika Karlsson
Krakas Krog, Gotland, Sweden
Is it true that Krakas Krog has become smaller?
– To some extent—yes, smaller, but better—higher quality. We’ve reduced the number of guests from 20 to 14. I made the decision and sold all the extra chairs. This change allows for better management and creates better opportunities for our staff.
Have other things changed as well?
– In the past, I was quick to exclude certain things. Now, we want to be a showcase for products that might carry a bit of a warning flag in general but can be sustainable when carefully chosen. For example, we never used to serve pork, but now we do—because we’ve found happy pigs raised ethically. We’ve also just introduced fish to our menu. Currently, we have wild-caught zander and mussels—nature’s purifiers. These fit perfectly with our menu. But since we have the ability to harvest ourselves, most of the menu is green. We only take as much as we need, which creates extremely little waste. It’s exciting to add something new and broaden our offerings while still staying true to Nordic cuisine.