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.

How do you get the fish delivered to the island?

– We work with the supplier Lerøy. The challenge is transportation to the island. Previously, I favored locally grown produce like rutabaga, but now we’ve explored new suppliers and methods. We’ve solved the transport issue through a collaboration with the supermarket chain Coop. By sharing logistics, they also, as a large customer, ensure that deliveries reach us. But this is something we are reviewing constantly, Krakas never sleeps.