The Edible Country

Four Swedish Michelin-starred chefs have created the menu suggestions for the Edible Country experience. These chefs all share a love for nature and what it has to offer. Their recipes will help give you a memorable visit in the Swedish nature.

Niklas Ekstedt

Niklas Ekstedt grew up in a small village in the north of Sweden called Järpen. While training to be a chef, he was constantly taught that Scandinavia was not the place to look for good ingredients. But after many years of outstanding success and a Michelin star, he suddenly felt the urge to return to his roots and explore what Swedish nature and traditions could bring to modern cooking. The result: Restaurang Ekstedt has held its Michelin star since 2013.

– For me, Swedish nature has always been my biggest source of inspiration when cooking. The hours I have spent in the forest have turned into the realisation that cooking outdoors, with the ingredients right in front of me, is the core of Swedish cuisine.

Titti Qvarnström

Educated at the Hotel and restaurant school in Copenhagen and trained in some of the best kitchens in Denmark and Germany, Titti received a Michelin star for her work at Bloom in the Park in 2015. Today, Titti is planning to open a new restaurant together with Chef André Qvarnström. Right now, she is developing a new food destination in Malmö and travelling the world looking for inspiration. Wherever she goes, she always turns back to her native landscape of Skåne in the south of Sweden.

– My earliest food memory is from the Scanian (Skåne) nature where I spent lots of time with my family, learning which plants you could eat and which to stay clear of. Through my cooking I can share a bit of the landscape that I love with people from all over the world. It’s really amazing.

Jacob Holmström & Anton Bjuhr

Trained in top cuisines like L’Astrance and Pierre Gagnaire in Paris, Jacob & Anton have learned from the very zenith of international gourmet chefs. When returning home, they focused all their knowledge and skills on transforming the Swedish culinary tradition and the produce that every season brings into first-class cooking. Jacob started working at the restaurant, Mathias Dahlgren, and worked there as a sous chef until he and Anton took over a small restaurant in Stockholm 2011. They renovated the place and opened the restaurant, Gastrologik. Their success, one Michelin star since 2013, is based on the cooperation with hunters, farmers and breeders that share their values when it comes to quality, but also sustainability and ethics.

– We have chosen to work with exclusively Swedish produce. The local climate and the dramatic difference in our seasons afford us a great variety of produce throughout the year, and no day is like the other.

What's fine do-it-yourself dining?

Fine do-it-yourself dining means cooking gourmet food for free, with ingredients that you can find in Swedish nature. (You might need to bring some salt, butter and honey, but that’s it).

Menu suggestions

The menu suggestions in this dining experience, are all made up of dishes that each represent a season and a part of Sweden. The dishes are based on ingredients that you can find in Swedish nature. The recipes are easy to follow and suits anyone interested in enjoying a delicious and naturally healthy meal.