An island of flavours FROM CRISP EARLY VEGETABLES AND REFRESHING BEVERAGES TO THOUGHTS ON SUSTAINABILITY
Gotland delivers delicious produce, from the first vegetables of spring and the juicy berries of summer to colourful vegetables and tasty truffles. Meet Frida Domnauer who runs the Lindgården restaurant in Visby to learn more about Gotland's flavourful palette. Frida Domnauer runs Lindgården and is a member of the Kulinariska Gotland association, currently represented by seven Gotland restaurants: Gamla Masters, Smakrike, Bakfickan, Surfers, Broman & Son, Fårögården and Lindgården. Members rally their forces to support each other and to create good conditions for their staff while also assisting in bringing new people into the industry. They have an overall sustainability mindset and are champions of local produce and products. Frida believes that the expectations on Gotland as being an island of flavours are high, not only domestically, but also to some degree on the international stage. The relatively small island of Gotland sticks out of the crowd by delivering out-of-the-ordinary food and drink experiences. At Frida Domnaeur’s own restaurant, Lindgården, they work hard to ensure that they use local produce and that their menus are seasonal and follow the Farmer's Almanac. “We have a responsibility to teach our guests how important it is, from so many perspectives, to consume local food, not least from the perspective of sustainability.” With all the lovely produce in the area, restaurants and cafés are naturally inspired to create wonderful culinary experiences. Many allow single
products to speak for themselves, creating seasonal dishes, while others create new concepts in which the flavours of Gotland are subtly maintained. Frida tells us of how grateful she is that Gotland has so many hard-working producers who live for what they do. “Living on an island means having to pave your own way to survive. It's in this creativity that a special drive is born,” Frida continues. And maybe that is what makes Gotland so special. Everything is close at hand on the island, and Frida highlights the variety of year round restaurants found here. Sure, summertime is lovely, but from a gastronomic point of view, the spring and autumn are the best times for enjoying Gotland's produce. If left to Frida, she would choose the period between September and May when nature is in all its glory. So, what should you not miss? Many vegetables take on their flavours from the soil they are grown in, such as asparagus in the spring, dainty beetroot in the early summer and carrots in the autumn. And maybe even fresh berries such as strawberries and raspberries taste extra good on the island. This is thanks to “Terrior”, described by Frida as being the interplay between the climate and soil quality. Generally, Gotland's meat is also superior, whether it be beef, pork or lamb, the last of which is renowned. Lovers of what the sea has to offer should experience freshly smoked flounder from one of the fishing huts along the coast. When asked for tips on where you should go for culinary experiences, Frida gives us a list that she claims could be miles longer: Restaurang Rot, Coq & Vin, Lilla Bjers, Krakas Krog, Bolaget, Toftagården, Salthamn, Vår Fru, Bageriet, Grå Gåsen, Stelor, Rökeriet i Katthammarsvik, Warfsholm and Gåsemora (not to mention the restaurants that are members of Kulinariska Gotland).
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