A traditional taste

The local food culture on the island is very much about taking advantage of the ingredients that are around us. Gotland's mild, sunny climate is also well suited for growing things that are otherwise associated with southern latitudes such as grapes, mulberries and figs.

Cultural crops enjoying something of a renaissance There is a long history of growing on the island. Initially, the people on Gotland were mainly fishermen and seal hunters, but eventually cultivation began to take centre stage. Some crops were forgotten when modern agriculture conquered the land. But in recent times, interest in old, classic ingredients has taken off, such as the rediscovery of lentils or ancient cereals.

Until the end of the 19th century, lentils were a staple on Gotland's farms. They were eaten in soups, stews, pancakes and much more. As with other old cultural crops, the reintroduction of Gotland lentils comes at an exciting time. Climate awareness and curiosity about new, healthy foods means that many today want to eat less meat and get more protein from lentils and beans. Lentils are clever foods that absorb nitrogen directly from the air. There is less need for fertilisation and lentils are relatively resistant to drought and weather changes.

The protein-rich Gotland lentil with its pastel pink hue and green elements has a slightly nutty taste and a texture that is much firmer than many other lentils. The Gotland lentil is grown at the Mickelgård farm in När where they also package other growers' lentils. This little treat is popping up in more and more restaurants and shops – even outside Gotland.

Ancient and healthy wheat varieties

In the Nordic region, the single grain, emmer and spelt wheat varieties have been grown since the Stone Age. During the Bronze and Iron Ages, barley, "common" wheat and rye were also added. It seemed as if cultivation of the old grain varieties ceased during the Viking Age.

But in the late 1960s it was discovered that they were still grown in Ardre on Gotland. The old grain varieties were harnessed and now they are grown in more and more Gotland fields.

The old grain varieties are well adapted to the cultivation climate of Gotland and are loaded with vitamins and minerals. In addition, they have a rich grain flavour and satiate better than modern cereals.

Gotland cultural grain can be enjoyed in the form of locally produced pasta at Lindgården restaurant, Gåsemora Gårdskrog, Hotel Stelor and Lilla Bjers. At Three Pheasants Boutique Bed & Breakfast you can learn how to make an authentic Neapolitan pizza, but with ingredients from Gotland and dough made from local cultural grains.

Gotland eggs can be found all over Sweden

Humans are said to have kept chickens as pets and companions for the past 5,000 years. Eggs are conveniently packaged foods and one of the most important ingredients in our baking, cooking and in its own right. Swedish legislation is the toughest in Europe when it comes to chicken feed so that those of us who eat eggs do not consume antibiotics, carrion flour, synthetic dyes and hormones from our food.

Gotland is no exception when it comes to egg production and local operator Gotlandsägg cooperates with local farms on the island that supply free-range eggs.

Sometimes there are fully approved eggs that may have a minor crack. These, Gotlandsägg sends to a food factory in Tingstäde where they are used in making pancakes and potato pancakes. Broken eggs are used to produce biogas.

By the way, did you know that white hens lay white eggs and brown hens lay brown eggs? The colour of the shell does not affect the taste or composition of the egg in the least.

Bakeries with a history

The small family business Espegards in Ljugarn bakes and delivers bread every day of the week. In the idyllic town of Ljugarn, you can find a pastry shop boasting delicious sandwiches, Danishes, buns and other yummy morsels. Here, tourists and residents line up from morning to evening for these treats and to support their favourite café. Here, they bake with natural ingredients and focus on taste.

Award-winning buffet cucumbers Amongst vegetables and herbs in the Växthuset greenhouse in Slite fresh green cucumbers grow. Many of these cucumbers end up at Gutö Delikatesser, who pickle them and make them into delicacies that are an extraordinary complement to classic Swedish meatballs. The buffet cucumber, which has been awarded both gold and silver in the "Swedish culinary art championship", is a thinly sliced cucumber, with chopped onions and peppers in a sweet-sour pickle juice, free from preservatives and additives.

It is believed that cucumbers originate from India, where they have been grown for at least 3,000-4,000 years. In Sweden, cucumber has been eaten at least since the 17th century. So this green beauty is a faithful companion to Swedish cuisine. Pickling cucumbers according to old housewives’ recipes with vinegar, sugar and water, became common after the First World War. They keep very well. And the taste is amazing.

Potatoes for the Nobel Dinner Gotland's climate and soil with a high lime content are ideally suited for growing potatoes. Stora Tollby farm in Fole specialises in different kinds of potatoes and other tasty crops, such as asparagus, corn, root vegetables, onions, beans and much more. And, potatoes that are served at the Nobel Dinner come from here.

The farm grows 23 different types of potatoes, which have different characteristics and are harvested during different parts of summer and autumn. About 5,0006,000 tonnes of potatoes are harvested each year at Stora Tollby. All potatoes are stored, washed and packaged in the farm's own packing facility. All year round, they sell potatoes to commercial kitchens, wholesalers, restaurants, and consumers around Sweden.

To secure the water supply, Stora Tollby has dug huge irrigation ponds, where rain and melting snow turn into hefty reservoirs. The ponds also collect water and nutrients, which would otherwise be channelled right into the Baltic Sea. In the wetland areas resulting from making the ponds, birds have their breeding and stopover grounds and insects thrive.

Eat locally – part of Destination Gotland's philosophy

Local companies that keep the town and the community alive are an important link in Gotland's business chain. They are also an important part of Destination Gotland's food philosophy – to serve first-class, delicious food on board that is also locally produced. Which is why you can enjoy hamburger buns from Espegard's bakery, eggs from Gotlandsägg, lentils from Mickelgårds, cucumber from Gutö Delikatesser and potatoes from Stora Tollby when you dine in the ship's restaurants.

SOME CLASSIC GOTLAND DISHES

Kajp soup – Kajp is a Gotland onion reminiscent of leeks. It grows wild in many of Gotland's meadows. The soup is preferably served with bread for dipping. Smoked flounder – European flounder, often just called flounder, is smoked and served with potato salad and other condiments. A delectable treat for any excursion. Glödhoppa – lamb brisket that is lightly salted and boiled. The bones are removed, the meat is coated in breadcrumbs and mustard and is sautéed. Often served with mashed root vegetables. Saffron pancake – An oven-baked dessert reminiscent of cheesecake. Made from rice, cream, almonds and saffron. Served cold or slightly warmed with whipped cream and dewberry jam. Dewberry jam – Dewberries grow in the wild. This berry is a relative of the blackberry, but requires lime-rich soil, which makes it thrive excellently on our island. An obvious accompaniment to saffron pancake.

GOTLAND DRINKS

Gotland has a long tradition of producing beverages of all kinds. Discover your own favourites. Here are a few examples. Beer – Gotland has a lot of local drinks to wet the whistle. Beer is made by Gotlands Bryggeri, Alskute Farm & Brewery, Jodu Beer, Snausarve Gårdsbryggeri, Hop Shed Brewery, Burgsviks Bryggeri and Barlingbo Bryggeri. Whisky – Distilling, tours and whisky tasting are on offer at Gotland Whisky in Roma's old sugar mill. Gutevin also makes Whisky. Spirits and recycling – Hellströms Gin is an award-winning gin originating at Furillen. Boge Bränneri distils and flavours their spirits from fruit, berries and grains. Gotlands Spirits makes spirits from 100 percent recycled food through their collaboration with Stora Coop in Visby. Wine – Långmyre Vineri in Burgsvik is a KRAV-certified vineyard that started in 2018. When at full capacity, 26,000 bottles of wine are produced. At Näsudden there are vines that are transformed into wine at Gutevin. When northern Gotland's pastorate produces its own Communion wine from Gotland grapes, they also produce an alcohol-free version. Must and other delicious drinks – Halfvede Musteri in Dalhem makes delicious must from their customers’ own garden fruits. They also have their own products such as must, mulled wine and vinegar in the farm shop. Gotland’s “drikke” is a home-brewed local malt beverage akin to ale. Its ingredients are malt, juniper, hops, water, some type of sugar and yeast. Often served in a plastic bottle.