From farm to fork - Taste of the island
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Gaia
This is where food starts in the soil, in the field and in the sea.
We grow our own vegetables, forage for herbs, hunt game and use gently caught fish. Everything is made with respect for the season, the ingredients and simple craftsmanship.
At Gaia, it's all about calm, presence and the taste that comes from following the rhythm of nature.
With nature as your co-cook
At Vejrø, every meal begins in the soil, in the field or in the sea. Here, food is not about trends - but about respect. For the ingredients. For the rhythm of nature. For those who grow, harvest and care for it.
The kitchen is guided by the season and creates flavors that are rooted in the place. Vegetables from their own fields, meat from free grazing animals and fish from local, sustainable catches. Every ingredient has a story - and you can taste it.
Sustainability is not something we talk about. It's something we do. From the way we grow to the way we serve.
And in our restaurants, you'll find an atmosphere that is as down to earth as the food. There is room for calm, presence and the simple meal that becomes something special because it is enjoyed.Welcome to the table - amidst the tranquility of the Småland waters.
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The taste of Vejrø, recognized by Falstaff
We are proud that Restaurant Gaia has been recognized by Falstaff Restaurant Guide 2025 - one of Europe's most respected gastronomy guides.
Falstaff describes Gaia as:
"A true farm-to-table experience. Gaia sources directly from Vejrø's own fields, greenhouses and waters. The menu reflects the island's pure nature, and sustainability is evident in the elegant, flavorful servings."
Meet the head chef
In Restaurant Gaia stands our chef - with a deep respect for the ingredients, craftsmanship and the pace of nature.
Using Vejrø's own fields, greenhouses and wildlife as a starting point, he creates a gastronomic experience that both surprises and anchors.
Each menu is shaped by the season and what the island offers right now - often with preserved elements that give new life to previous harvests.
The chef's approach combines the down-to-earth with the ambitious. There are no unnecessary frills - just balanced flavors, technical precision and a cuisine that lets nature have the last word.
Questions and answers
Many questions can arise when hunting on Vejrø. We've gathered a few of the most frequently asked questions below, so you can get answers before you contact us.
What is special about the food on Vejrø?
At Vejrø, we work according to an uncompromising farm-to-table principle. All vegetables, meat and many of the herbs come from the island's own production. We combine fresh seasonal produce with preserved delicacies from previous harvest seasons - through fermentation, drying and pickling. This creates a natural, sustainable and sensory dining experience.
What is the difference between Restaurant Gaia and Skipperly?
Restaurant Gaia is Vejrø's gastronomic flagship - an evening restaurant with up to 15 servings where local produce and sustainability meet in a creative and exclusive interpretation.
Restaurant Skipperly is the island's breakfast and lunch restaurant with a focus on everyday, tasty food made from local produce. The atmosphere is informal, but the quality is high.
What is the Soil & Sea menu in Gaia?
"Soil & Sea" is Gaia's signature menu: a culinary journey through the island's landscape and coast. The menu consists of up to 15 servings of seasonal vegetables, game, fish and shellfish, accompanied by snacks and appetizers. It's for those who want the whole Vejrø experience in one dinner.
Can you eat on Gaia without living on the island?
As a starting point, we recommend booking a stay if you want to dine at Gaia. We have no fixed return sailing times from the island, so day trips with dinner require you to have your own boat or plane. When you book a stay, a table is automatically reserved in Gaia.
Are there vegetarian or allergy-friendly menus?
Yes - we cater for both allergies and dietary preferences, as long as you let us know in advance. Gaia's kitchen has a special focus on vegetables and can create full vegetarian menus with the same level of flavor and creativity.
When are the restaurants open?
Gaia: Wednesday to Saturday from 18:00 (last order at 20:00 for the Soil & Sea menu)
Skipperly:
- Breakfast: 8.30 - 10.30 (pre-order by 16.00 the day before)
- Lunch: 12.00 - 14.00 (last order)Provisions (seasonal):
- Breakfast: 7.30 - 9.30
- Lunch: 11.30 - 15.00
- Evening: 17.00 - 20.30Can children eat in Gaia?
We do not recommend Gaia for children under the age of 10, as the experience is long and requires quiet and attention. Children are very welcome in Skipperly and Provianten.
What can you get at Provianten?
Provianten is our harbor café where you can get light meals, cold drinks, ice cream and coffee - as well as buy breakfast bread, barbecue packs and products from our Farm Shop. Open daily during the summer season from 7:30-21:00.
Do I need to make a reservation?
Notes. Gaia and Skipperly are popular - and we recommend booking well in advance, both for dinner and lunch. When you book a stay, table reservations are included.
Can you host private events?
Yes - both Gaia and Skipperly can be booked for special occasions and private dinners. We tailor the menu, setting and experience to your needs. Contact us for an inquiry.