M/S Eckerö is out of traffic 7/1-20/1 2022 due to scheduled drydocking and will operate according to the regular timetable from 21/1 2022.Read more
Due to the current situation we will inform you on 18/1 how our connecting buses will operate. Our connecting buses are therefore not bookable at the moment.Read more
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Eckerö Linjen food philosophy

On board M/S Eckerö we pride ourselves by using mostly locally produced ingredients. The passion and love for good food is our food philosophy.

Season and availability of localy produced ingredients is the basis when we make our menus. We prefer to make our meals from localy produced ingredients and prefer smaller producers so we can create food experienses that yuo will never forget, says Jocke, head chef on board M/S Eckerö.

Differnet menus depending on season
The food served in the ship's restaurants is classic and traditional cuisine with elements of new flavors and exciting combinations. We variate the theme depenting och seasone and what ingredients we can get. The themes in the buffet are archipelago buffet during spring and summer,the easter buffet, game buffet during autumn, the great Christmas buffet and New Years buffet. The buffet restaurant is complemented by an à la carte restaurant with well composed dishes and high quality wines. In addition, there is a café with traditional meals, sandwiches, pastrys and much more.

In the kitchen, everyone is equal
The work in the ship kitchen is led by three head chefs. In addition, 5-12 chefs on the warm side and 3–7 chefs on the cold side that makes starters and dessert. The atmosphere is familiar and everyone helps each other where needed. That's how Jocke wants it.

Paul Svensson inspires
How do you keep motivated and where can you find inspiration to develop and create new dishes?

  • We follow trends, discuss ideas and work continuously by to inspire each other with creating good food experiences. As an example, we have had the privilege of working on a couple of occasions with one of Sweden's best chefs, Paul Svensson. The focus was on the visual experience where Paul inspired to create attractive arrangements with simple tricks. It should taste good, but it is also important that the food is a pleasure for the eye.

  • Our waiters are happy to give you tips on drinking and wine. We have a collaboration with the Italian vineyard Zonin, whose wines are found on board as "Ship's Wine" and "Captain's Choice". In addition, we cooperate with local suppliers such as the Åland beer brewery Stallhagen and the Swedish whiskey manufacturer Mackmyra.

Knowledge, good ingredients and our chefs' passion for food are important. Or as Jocke summarizes it:

  • It should taste good for real.
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