Koka is a one-star restaurant focused on modern West Swedish gastronomy. Its kitchen says it aims to be a leader in that cooking, with each dish built around its main ingredient. The restaurant has removed meat from most of its menus and mainly works with local growers, fishermen, mushroom gatherers and oyster pickers. These producers and harvesters are part of the restaurant’s approach to ingredient-led cooking.

Koka says it takes an environmental approach across every part of its business. Organic products make up 90% of everything it uses. All menus can be prepared vegetarian or vegan, giving diners alternatives to menus that include meat. Those versions sit within the restaurant’s stated focus on the main ingredient in each dish and its modern West Swedish style. Local sourcing, a high share of organic products and alternatives to meat are central features of a meal at Koka. Diners can choose a menu without meat or ask for a vegetarian or vegan version.