Eco by StrandNära

The story

Crafted with passion, served with love

A Century-Old Setting, a Modern Kitchen

A few hundred meters from Öland's southwestern shore, in a quiet pine forest just twelve minutes from the Öland Bridge, stands the gray seaside hotel that is home to Eco by StrandNära. The building carries more than a century of history, and the atmosphere inside reflects it — white wainscoting, photographs from the past, and an airy dining room that feels unhurried from the moment you walk in. White Guide awarded the restaurant its "Very fine level" recognition in 2026, noting the harmonious calm that spreads through the entire house.

Anton Olin and the Philosophy of Nordic Craft

The kitchen is led by chef Anton Olin, who was named Young Chef of the Year at the Culinary Hotel Awards 2026 by Restaurangvärlden. Olin is also a trained sommelier, and his approach to Swedish cuisine is straightforward: Nordic flavors, creatively challenged and refined, built around what each season actually offers. The four-course menu changes with the seasons, with an optional wine pairing to complement it.

The Room and the Service

Guests are welcomed either into the garden for a pre-dinner drink or directly into the restaurant. The service — described by White Guide as "delightful, relaxed, and empathetic" — sets the tone without fuss. The dining room's light, open character makes it equally suited to a quiet dinner for two or a longer table of friends.

More Than a Restaurant

Eco by StrandNära sits within Naya Retreat, a boutique hotel with seventeen rooms, an outdoor heated pool, sauna, and jacuzzi. The retreat has built a network of local producers and collaborators on Öland, and that commitment to the island runs through the food as well — from the sourcing behind Olin's Swedish cuisine to the locally focused breakfast served each morning. Guests who stay describe the combination of beautiful rooms, genuine food, and a pace that genuinely slows down as something worth returning to.