Photo: Beatrice Lundborg
Humility and respect
Ulrika Karlsson, the heart of the house, guides both kitchen and wine cellar, though over the years a few talented chefs have left their mark on the experience. The cuisine is largely plant-based, with carefully chosen elements of fish and meat, and celebrates regional flavors and small producers who, like Ulrika herself, value quality above all else. The wine list is exceptional, full of character and served with instinctive finesse, making each meal feel thoughtful and personal.
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.