The Gotlandic culinary culture is known for its fine ingredients and the art of improving the value of a culinary experience. In 2013 Gotland was in fact appointed culinary capital of Sweden by the government.
Gotland has a viable agricultural strongly linked to an innovative food processing. It offers fine dining, nature-oriented culinary experiences and a desire to increase the proportion of local produce in the public food and reducing food waste. It will be interesting to see how the ambitions around the public food fruition. Gotland food island is based on primary production. The sunny climate and the calcareous soil creates conditions for high quality and unique products with its own character that is attractive both nationally and internationally. Gotland is the food!
Lime and sun
Gotland has naturally excellent conditions for growing many commodities. A mild maritime climate with many hours of sunshine creates a long season. The calcareous soil creates a perfect environment for many species, such as salmbär and wild garlic that both grow wild all over the island. The most prominent crops, however, are perhaps Bourgogne truffle and asparagus, that both have become somewhat of a trademark for Gotland. Even the Gotlandic meat has a very distinct flavor since the animals are grazing in open meadows covered with herbs.
The local food is of the highest quality and we can cultivate crops that normally are associated with southern countries, such as saffron. Take the opportunity to get closer to the food during your stay and visit farm shops, or go on an organized truffle hunt with dogs.
The local brewing culture is strong on the island, especially around the domestic beverage gotlandsdricku, where there are as many recipes as there are makers. However, today there are plenty of producers of beer, wine and whiskey as well and many of those use as much local ingredients as possible.
There are many dishes that are associated with Gotland and some of the most famous are roasted lamb, smoked halibut and saffron pancake. You can also get a taste of ugnstrull, glödhoppor or pirrvittar when you get here.
Restaurants and cafés
Gotland is often said to have the highest density of restaurants, bars and cafés in all of Sweden. All over the island there are about 20 restaurants that are included in the prestigious White Guide.
One of spring’s most coveted vegetables is asparagus, where the first harvest is almost always on Gotland. We have both green and white asparagus, as well as other colors. Have you ever tried purple?
This, otherwise rare, onion is very happy in the calcareous soil on the island. In the spring, these dark green leaves appear clearly in the nature. The taste and aroma is almost like garlic and Ramslök is very popular for cooking.
The local berry Salmbär is also known as dewberry and is a relative of the blackberry. The small bushes grow wild on the island, in the calcareous soil. The most classic way of eating them is to make jam and serve with a saffron pancake.
This fungus is often called the black diamond and you can understand why by looking at the price tag. The truffle grown on Gotland is the high-class Burgundy truffle. As it grows underground it requires trained truffle dogs to be found.
Saffron was a Gotland produce already in the 1100s when exotic spices were imported via trade in the Baltic Sea. Since 2009, the saffron has been grown and harvested in small quantities on the island, which is unique in Sweden.
Kajp is a type of that grows in the wild in Gotlandic meadows and wetlands, especially
in the spring. The most common way of using them is to make soup.