STELOR
A GOTLANDIC FARM STAY
THE RESTAURANT
Here you can read about our food concept, which is somewhat the core of our entire business, here we do not serve toast skagen for starters, or orange juice for breakfast. You might get lovingly grown cucumber with smoked yogurt, how does grilled cucumber taste? What do you do when you smoke yogurt?
We believe our guests want to be surprised, try new & make good choices.
We usually only use meat as a flavoring agent for our menus and let lovely vegetables & root vegetables can take their place because we think it is important, sustainable & good.
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Our chefs spend a lot of time and dedication to find really good ingredients & create good relations with the farmers, we hope you can feel the passion in every dish you are served.
We have not forgotten the drink, even the one produced and selected through good collaborations & friends, you will find with us well-selected natural wines from European vineyards, many local beers & other sustainably produced beverage.
The restaurant is open for farm dinners from midsummer to end of August. The rest of the year we open up about once a month with occasional weekends and with different concepts - things we think are fun and good.
Don't forget to follow us on our Instagram account stelor_gotland where we continuously post more information and happenings on the farm!
Don't Buy Food From Strangers
We who work in the kitchen at Stelor think that the most enjoyable thing there is to cook good food using ingredients that have been thoughtfully prepared with consideration for animals, soil health and the environment. We work with the raw materials available according to season & sets the menu according to what our farmer friends have to offer. We are extremely grateful to be able to work with such fantastically talented producers who are also of course our good friends - they are heroes and put so much work, love and energy into so that we can cook good, honest and climate-smart food!
Magnus & Anneli Gotland Creamery Sanda
Fredrik Willstrand Buttle The Pig Buttle
Gunnar Bolin Buters Eko Eskelhem
Curre Niklasson Sigsarve Lamm Nés
Lotta Bogren Puttersjau's farm Rute
Hanna & Micke Winther Winther's Gård Lye
Torbjörn Svensson and Maria Eriksson Ammor Gård Västergarn
Märta, Odd & Pontus at Ejmunds Gård Roma
Janne Grimlund Sigvalds Eskelhem
Jonas Kebbe Kebbes Gård Eksta
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Food & Sustainability
At Stelor, we are passionate about working with what we have around us and try to create as sustainable and authentic an experience of Gotland as possible. In each room we have had a Gotland artist that we like hang up his art, the cups you drink your coffee out of are made by a ceramicist near us, the sheets are of course organic, our skin care products are from the Care of Gerd brand, which Swedish manufactures organic products without crap.
Sustainability is a matter of our hearts at Stelor. We are a bit idealistic and we believe that for the sake of nature and the future, we must, among other things, change how and what we eat. This means that at Stelor we don't have an a la carte menu in our restaurant, but usually a blackboard menu that follows the season and made from what our five farmers we work with have harvested and butchered. We think it will be better that way. Both in taste but also because we stubbornly believe that it is possible to create a wonderful experience without making too big an impression on the ability of future generations to survive.
It also means that, for example, we don't serve orange juice with our breakfast, but think it is more luxurious with a good apple juice pressed from autumn apples. We make our marmalades and jams from waste fruit from our local trader, but also of course from what we manage to pick during the summer and autumn.
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Please read our Sustainability policy for 2024 here!
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We are very proud to be working actively with several colleagues around the island to make Gotland a Sustainable Place.
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Read more about our work and who we are here!
We are also happy and proud to be one of the few restaurants judged according to sustainability and gastronomy in the 360 eat guide.
360 eat guide which you can read more about here!
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