Blinis with our sour cream 50% and trout roe
|
Hay smoked
trout and crispy cabbage
Pine
sprouts from "Kongelunden" and sauce on our cream cheese
|
Sweet onions
and ramsons oil
Warm egg yolk
and fermented mushroom sauce
|
Tossed beef tartare Essence of burnt field, acidic herbs and nut bread |
Cod
from North Sea
Sauce
from fermented Ölands wheat and miso
|
Flatbread with hay cheese |
Chicken wings
and consommé
Winter leeks, hay
cheese and slightly burnt flatbread
|
Juniper berry smoked poussin leg
|
Poussin
roasted over the bonfire
Salted
celeriac and sauce on our rosehip wine from 2016
|
Childhood
memories
Sorbet on our production of apple cider
Sugar beet baked for 10 hours and hip rose juice
|