Creperie & Logi

The story

Crafted with passion, served with love

The Building That Started It All

On Wallérs Plats in the heart of Visby's UNESCO World Heritage old town stands Strykjärnshuset — one of the most photographed buildings on Gotland. When the owners of Creperie & Logi found it, they knew immediately it was the right place. The house carries a bulhus timber frame dating to the 18th century, and its walls have sheltered a coppersmith, a coffin maker, a potter, and the beloved Café Strykan, which ran here from the 1950s until 1967. Two Dutch sisters ran a café on the premises before Creperie & Logi took over in 2006. During renovation, the team uncovered 18th-century torches and layers of old newspaper — the kind of archaeology that gives a restaurant its character before a single plate is served.

Galettes from Brittany, Rooted in Gotland

The menu is built around the galette, the savory buckwheat crêpe from Brittany in northwestern France. Buckwheat flour gives galettes their distinctively nutty, slightly earthy flavor and a crisp, lacy edge that sets them apart from their sweeter counterpart. Creperie & Logi has developed the format over nearly two decades, pairing the traditional base with ingredients that reflect both Swedish pantry staples and contemporary tastes.

On the savory side, the Löjrom galette — filled with bleak roe, crème fraîche, red onion, lemon, and Västerbottensost — is among the more indulgent options, while the Skagen brings the restaurant's own shrimp mixture together with bleak roe and the same aged Swedish cheese. The Madame takes things further still, layering prawns, cold-smoked salmon, shrimp mixture, crayfish with horseradish, and bleak roe into a single galette. For those who prefer something more grounded, the Komplett — smoked ham, fried egg, black pepper, and Emmental — is a satisfying classic. Vegetarian and vegan galettes are well represented, including a Vegan Tångrom with seaweed roe and oat fraîche.

Dessert crêpes close the meal on a properly French note: butter and raw sugar, cinnamon with saffron ice cream, or a simple citron with vanilla glass are all on offer.

Recognition and Atmosphere

White Guide has recommended Creperie & Logi, noting the spectacular setting, the quality of the galettes, and the high spirits that fill the room — along with dry cider, the traditional Breton pairing. In summer, an outdoor terrace opens onto the square, where foot traffic through the old town keeps the energy lively from lunch through late evening. The restaurant is open daily from 11 until late, and the combination of a storied building, honest galettes, and a relaxed but engaged kitchen makes it a reliable stop whether you're visiting Gotland for a day or staying the week.