Gastrologik

Make sure to follow chef Jacob’s new adventures .fyr in the south west of Sweden.
Jacob and his wife Emelie is set to open during spring next year and are now rebuilding and recruiting for the new restaurant.

Året på gastrologik, our loved book we made a couple of years ago. Its sold out in the shops, but we have a few left and right now we offer it for a really good price! 📖
Visit gastrologik.se and order your copy now.. (Swedish version only)

Today at 12pm we release the bookings for December. This will be the last release of Gastrologik and since we close on the 17th of December there are only a few days available. If your chosen date is fully booked please place your name on our waiting list and we will be in contact.

Winter is just around the corner and the menu is becoming more rich. We start to use the preserves from the summer together with our favorite umami packed fermentations that goes so well with meat and seafood.

Welcome to the final month of Gastrologik ❤️

A small reminder for those of you that hasn’t used your gift certificate yet.
Make a reservation before it’s too late.
Contact us by phone or mail to make a reservation.
We are looking forward to welcome you.

Today at 12pm we release the tables of November. A month to celebrate the beautiful produce of autumn.

The water is getting colder and it is turning darker outside, the fresh greens are changing into preserves. We choose among the freshest of seafood and we turn to our storage for ingredients.

Don’t miss to secure your table 🧡

https://gastrologik.se/bokabord

Say hello to our latest purchase.
Arnold and Wayne from Piggaboda, Vislanda. They are both Rödkulla breed and a bit more than 5 years old.
These two studs has been on the menu for a couple of weeks but will probably last all the way to the end in December.
Working directly with farmers and with unique produce in all aspects is what defines this restaurant.
If anyone remember Boris who we served back in 2021? This is his cousins.
We serve the first and smallest cuts grilled together with berries, it’s smoked marrow and red beetroots.

Are you one of the lucky ones that holds a gift certificate for Gastrologik?
Since we are closing on the 17th of December, we offer you that holds a valid gift certificate to make a reservation before we release the tables.
Contact us with requested dates and booking information as well as your gift certificate number and we will do our best to accommodate you.
[email protected]
Hope to see you soon!

Today at 12pm we release the tables for October. Autumn season is just around the corner and it is incredibly difficult to choose among everything nature has to offer at the moment. The forest is full of mushrooms and berries, the high quality of the vegetables and the fruit from the trees are at its peak 🍎

Welcome to autumn at Gastrologik, we can’t wait to host you! 🍂

https://gastrologik.se/bokabord

We are so excited to open up again after the summer holiday.
Preparation started yesterday in the fields of
Today back on it in the kitchen and dining rooms.
We are thrilled to start of a new season.
See you soon!

We are now closed for summer holidays and will open again on the 4th of August. Thank you to all our guests who visited us so far this year. We are looking forward to opening up for a new season soon and hope to see you all then! 🌸

Wishing you a wonderful summer.
/Team Gastrologik

Well done team 🙏
We retained our 2 stars in the for 2022 ⭐️⭐️
And a huge congratulations to the new additions in the Nordic guide.

Today at 12pm we release the bookings for August and September. When we open up after vacation it will be the height of the summer season, the supply from our producers is limitless.
The fresh summer vegetables, berries and flowers will all land on our plates and most of them stay all the way to September.

This is when the season starts for us. Welcome to the peak of summer at Gastrologik 🌼☘️ Secure your table at
https://gastrologik.se/bokabord

Bli en del av vårat fantastiska team!
Vi söker dig som vill ge det där lilla extra till gästerna och som är redo för en ny utmaning.
Vi är ett härligt, internationellt team. Just nu söker vi en servis som behärskar svenska och engelska flytande.
För mer info och detaljer hör av er till oss på: [email protected]
Vi ses 🌺

Herb and flower bundle prepped and cooling in an ice bath ready for tonight’s dinner service. At the moment served with langoustine from Ålesund and to be dipped in a cream made from the head of the langoustine.

We are so happy summer is finally here 🌺🌱

Still seats available for our caviar lunch and dinner!

Don’t miss this unique event next Friday the 10th of June in our Ateljé! For both lunch and dinner we will highlight caviar from in each course and we start the menu off with a caviar tasting. To book your seats see the link in our bio. Lunch is starting at 12pm and dinner at 7pm. Price for menu 3000 SEK. Wine pairing is available.

Hope to see you next Friday! 🤍

PRODUCER HIGHLIGHT

Thora Vingård is located on the beautiful Bjäre peninsula, well known for the fertile land and proximity to the sea that helps to temper the climate. They have 4.5 hectares of fields overlooking Kattegat and the island of Väderö, where Pinot Noir, Chardonnay, Meunier and Solaris are planted. Winemakers of Thora are Emma and Romain, a brilliant young couple that met at the University of Montpellier when they studied oenology and viticulture. We are happy to pour their Solaris as a mineral driven, elegant start of our pairing.

On the 10th of June we will hold an exclusive caviar lunch and dinner in our private dining room - Ateljé. We will tailor make a menu highlighting Swedish sturgeon caviar. For this day, we have invited Christian Bauer, quality manager at Arctic Roe of Scandinavia in Småland, pioneer in sustainable production of sturgeon caviar in Sweden.

We will start the lunch and dinner with a caviar tasting followed by five courses including dessert with caviar in focus. This will be matched with selected wines by our Head Sommelier Ellen Franzén.

Don't miss this unique event! Only 16 seats are avaible for both lunch and dinner.

Visit our homepage to secure a table

Today at 12pm we release the bookings for June and July. Summer is really one of our favorite seasons at Gastrologik. This time of year it is the nature that decides what we put on the plate, with beautiful greens arriving the same day as they are harvested.

Make sure you secure your table, we can’t wait to welcome you this summer at Gastrologik 🌸

https://gastrologik.se/bokabord

Finally spring is here.
After a long winter there’s finally vegetables and herbs grown this year on the menu 🥕
On the plate here is grilled turbot with its sauce and a bundle of different shoots from
The bundle gets a quick kiss over the fire, seasoned with elder oil and vinegar before it lands on the plate.

PRODUCER HIGHLIGHT

There is an old tradition in Sweden to make ”sun wine”, a simple wine made of fermented berries. Idunn Norsjö Wine & Co has taken back this tradition and really stepping up the game for what is possible to make with berries. Since 2012 they have produced berry wine from the small village of Rålund up in the northern part of Sweden. Right now we are happy to serve their Rålund Superior, made out of 100 % wild blueberries that are vinified and then aged in oak to give the wine extra complexity.

Today at 12 pm we release the tables for our first ever 4-hands dinner with the great Pascal Barbot from restaurant Astrance in Paris.

Astrance has since its opening been one of the most interesting gastronomic destinations in the world. This is also where Jacob worked during the early years of his career.

Pascal and his team will join us for two four-hands dinners on the 23rd and the 24th of May.

Reservations will be released on the 19th of April at 12pm. (Pre-payment only)

These unique dinners are booked as tickets and has to bee prepaid in order to be confirmed.
Price is Sek 6500kr including beverages.

See you

Some of the seafood on the menu right now.
Can you name them all?

Seafood season is almost overwhelming right now. So if you like fish and shellfish this is a good time to visit us.
On the picture you see diver-scallops to be served with “Swedish curry” table side.
Come and try. We have some open tables in April.
See you.

Yesterday chef Anton and Jacob were awarded gold medal from the Swedish gastronomy academy for “outstanding contributions to Swedish food culture” (academy motivation)
Congratulations from team Gastrologik 🍾

Today at 12pm we release the bookings for May. We are so ready to receive spring in all its glory, all the wild herbs and flowers, the first asparagus of the year. But still a fantastic season for seafood.

Don’t miss spring at Gastrologik! 💚

https://gastrologik.se/bokabord

Slowly becoming a classic.
White beetroots baked in algae and salt crust, served with buttermilk, dill oil and Swedish caviar.
We start by making a salt crust with a lot of dried Swedish sugar kelp from we then pack the white beetroot’s in this crust and bake them like a bread.
The beetroots are served with buttermilk and dill oil and crowned with caviar from Arctic Roe of Scandinavia] situated in Småland, Sweden.
We try roe from individual sturgeons and when we find that special one we reserve the whole harvest and Arctic Roe of Scandinavia] age it just for us. Come try it out.

Spring is finally starting to show its presence. Here’s the first foraged herbs of the year on a classic Swedish tunnbröd with egg yolk and löjrom.
More spring is hopefully coming soon.

PRODUCER HIGHLIGHT ✨

Hernö Gin has been a part of our pairing for many years now, served ice cold together with our pre-dessert. Hernö Gin is one of the worlds best craft gin distilleries, located in Dala and was actually founded the same year as us, 2011. Since the fall of 2020 we have created our own gin in collaboration with Hernö, flavoured extra with rhubarb root to give it more floral notes. Right now this makes a very interesting match on our Nordic pairing with our lovage sorbet!

Today is charity cooking at Gastrologik.
The whole group of has come together and auctioned out a special dinner and all money goes to stop child labor.
Thank you










For making this possible.
And thanks to Ola and Tove for your generous bid!
.gastrologik Jurgen och Janne