Food on Öland – dinners at Naya
Two ways to eat with us – the dining room and the summer bistro.
TASTING MENU
April & May: Thu-Sat.
June: Wed-Sat.
July: Tue-Sat (our simpler bistro is open Sunday and Monday with a set three-course menu).
August: Wed-Sat.
September: Thu-Sat.
October: Fri-Sat.
November: Fri-Sat.
December: Fri-Sat.
In the dining room, head chef Anton Olin serves a tasting menu of four to six courses, where modern Nordic cooking meets ingredients from Öland and the Kalmar Sound. Set tables and a limited number of seats – and no rush.
Anton was awarded the Restaurangvärldens Young Chef Award at the Culinary Hotel Awards 2026 and is also a trained sommelier. The wine package is composed for the menu.
See menu and opening hours below, and book a table in advance. Reservation requests on site, same day, cannot be guaranteed a seat.
The menu is based on two main proteins and the ingredients that are available locally at the time. Therefore, there is no set menu, but the menu changes with our availability of ingredients.
Expect the session to take at least 2 hours.
Tasting menu, four to six servings: 795
Wine package: 495
Summer menu with Marcus!
Valid exclusively on Sundays & Mondays in July.
In July we will open the summer bistro on Sundays and Mondays. Marcus Carlsson will be in the kitchen – CEO and food lover who is happy to test new ideas on guests. Simpler dishes with Nordic flavors, and the menu changes continuously.
Tables can be booked below.
Price 3 courses: 649 SEK per person
Price 2 courses: 495 SEK per person
Roe from Kalix
On fried brioche with browned butter and sour cream.
Oven-baked char
Arctic char from the North Sea. Served with steamed Öland new potatoes tossed in dill, caramelized carrot, a creamy basil aioli, roasted Marcona almonds, Naya's Sandefjord sauce and a dill oil.
Vanilla panna cotta
Chilled vanilla pannacotta, served on a mirror of sweet, freshly whipped strawberry sauce, cardamom crumbs and a rhubarb curd.
Our gastronomic vision is driven by chef Anton Olin and his uncompromising passion for the hyper-local.
Behind every dish at Naya Retreat & Hotel is our head chef Anton Olin Young Chef of The Year at the Culinary Hotel Awards.
For Anton, gastronomy is about interpreting the Öland landscape at the exact moment the raw material is at its best. The menus are based on the island's unique micro-seasons – from Solmarka Gård's very first spinach, herbs and cultured grains to honey from Borgholm.
Through a close and deep-rooted collaboration with local enthusiasts such as Ölands Köksmejeri, Löts Gårdsmejeri and Dackebygdens Kött, Anton handpicks the absolute best the region has to offer. Together with wild herbs from the alvar, self-picked lingonberries from Bödaskogen and rhubarb from Naya's own kitchen garden, Anton creates an honest and pure taste experience where every bite carries a clear address.
Anton is also a trained sommelier.
