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STELOR
Kitchen

We strive to be one of Gotland's best restaurants.

 

The restaurant is open for lunch and dinner

During May

Fri 17.00 - late

Sat 12-late

Sun 12-3pm


From midsummer until August 15, we are open every day!

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 & set 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!

Get to know our producers:

Magnus & Anneli Gotland Creamery Sanda

Fredrik Willstrand Buttle Pig Buttle

Gunnar Bolin Buter's Eko Eskelhem

Curre Niklasson Sigsarve Lamm Nés

Lotta Bogren Puttersjau's farm Rute

Hanna & Micke Winther Winthers Gård Lye

Torbjörn Svensson and Maria Eriksson Ammor Gård Västergarn

Märta, Odd & Pontus at Ejmunds Gård Roma

Janne Grimlund Sigvalds Eskelhem

Jonas Kebbe Kebbe's Gård Exta

Gallery >>

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 brand Care of Gerd, a Swedish manufacturer of 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 do not have an a la carte menu in our restaurant, but usually a blackboard menu that follows the season and is 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.

Please read our Sustainability Policy for 2024 here!

We are very proud to be working actively with several colleagues around the island to make Gotland a Sustainable Place.

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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