The story
Right beside the ruins of St:a Karin's church on Stora Torget, Bakfickan has been feeding Gotlanders, tourists and politicians for over twenty-five years. The name translates loosely as "the back pocket" – a modest label for what is, in fact, Visby's only dedicated fish and seafood restaurant, and one that has earned its place in the White Guide's Fine level for 2026.
The kitchen's philosophy is stated plainly: a small restaurant with a great love for the ocean, fish and seafood. The menu rotates with the seasons to keep sourcing as local as possible, but certain dishes have been there from the very beginning and show no sign of leaving. Fried herring with spring onion butter and mashed potatoes. The house fish soup with aioli. Pickled herring on butter-fried Gotlandslimpa from the nearby Norrgatt bakery. Smoked shrimps from Katthammarsvik served with aioli and toast. These are not trends – they are the reason people come back.
Beyond the classics, the seafood menu stretches to grilled monkfish cheek with a seafood sauce and fried lobster, a lobster roll with pickled chili on brioche, and vendace roe from Bröderna Persson served with the traditional accompaniments. Arctic char arrives with sandefjord sauce and cured kohlrabi. For those not drawn to the sea, a lamb tenderloin with dill chimichurri and a fried artichoke with browned butter hold their own. Desserts lean local too – saffron pancake with dewberry jam is a Gotland signature.
Fresh delicacies and deli items are also available to buy over the counter, making Bakfickan as much a provisioner as a restaurant.
Stora Torget is Visby's main square, and a table here – outdoors in summer – puts you at the centre of the medieval ring-walled city. In the warmer months the restaurant operates on a drop-in basis only; bookings and a weekday lunch service resume in late August. Either way, the staff will do their best to find you a seat.
Recognition
Ambience
Location