Perch and mushrooms on a chopping board in the forest
Foraging and fishing in nature. Photo August Dellert

Destination

Our Menu

The Swedish Menu consists of nine dishes, each representing a season and a part of Sweden. They are made from ingredients that you can find in Swedish nature (okay, you need to bring some salt, butter and honey, but that’s it), which makes them easy to cook for anyone interested in a natural, delicious and healthy meal. In short, it’s fine do-it-yourself dining.
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Forest broth, poached perch and broiled herb butter.

4 servings

Clean spring water
1 kg of mushrooms
4 perches (alternatively pike)
1 litre of mixed herbs such as:
Ground elder
Sweet cicely
Chickweed
Field pennycress

A handful of lingonberries or rowan berries
100 g of butter*
100 g of salt

*Vegan butter can be used.

How to do it

  1. Fillet the perch and remove the bones. Add salt and put aside while preparing the rest. 
  2. Rinse and pick all the wild herbs and berries, save the stems for the broth. 
  3. Grill all bones and remainders from the perch and place in a boiling-pot. Fill with mixed mushrooms, stems from the herbs, and cover with fresh spring water. Boil up over an open fire and let simmer until it's time to serve. Salt to taste and sip into the coffee pot. Keep boiling hot. 
  4. Brown the butter. When the butter is brown take it to the side and let it cool a bit. Using a mortar and pestle – grind some of the herbs and juniper berries (if you have any) to a pesto-like texture. Add the brown butter and mix to a decent smooth herb butter. 
  5. Cut the salted perch in thin slices. 
  6. In a bowl or cup, first put in the perch, then the butter and finish with all picked herbs.
  7. Set the bowls and add the boiling broth so that the fish is quickly cooked. 

Find out more about fishing in Sweden 

Vegetarian alternative: Leave out the fish. 

Read more
A pot of water being poured over some edible plants on a bench in the forest
Foraging and cooking and nature. Photo August Dellert
The recipe (.pdf)
When it’s chilly outside, nothing warms both body and soul like a hot broth. Always be very careful when making fire.
Cooking together in the Swedish nature. Photo August Dellert

Freshly smoked char, chanterelles, juniper berries and wood sorrel.

4 servings

500 g of char fillets (alternatively perch or trout)
Vegetarian alternative: Use hedgehog mushrooms or penny buns instead of the char
12-15 green juniper berries (alternatively lingonberry or sloe)
1 bundle of fallen juniper (alternatively 1 wet birch of fallen twigs or smoldering birchwood)
1 l of trumpet chanterelles (alternatively porcini)
1 bundle of chickweed
12-15 wood sorrels 
3 tbsp. butter*
2-3 pinches of salt

*Vegan butter can be used.

How to do it

  1. Light the fire
  2. Soak the juniper
  3. Remove the skin from the fish
  4. Cut into 3x3cm pieces, sprinkle a pinch of salt over and put in the strainer
  5. Fry the mushrooms in a hot pan for 3-4 minutes with 1 tbsp. of butter. Salt to taste 
  6. Brown the remaining butter in a frying pan, add the juniper berries and put aside 
  7. Put the juniper on the fire and hold the strainer with the fish above it until the rice is on fire 
  8. Mix the fish with the mushrooms and put on a plate. Top with brown juniper butter, chickweed and wood sorrel

Find out more about fishing in Sweden

Vegetarian alternative:

Change the fish to 1 litre of hedgehog mushrooms or penny buns. Cut or crush the mushrooms into smaller pieces of approximately 3x3cm, put in a strainer and drip 1 tbsp. of cooking oil over. Remove the glow from the fire to create a glow bed, put the strainer on the embers and grill/fry the mushrooms until they begin to sweat, stir and grill for a few more minutes. Salt to taste and serve as the char with mushrooms, browned juniper butter, chickweed and wood sorrel. Feel free to add some extra chickweed so that it becomes more like a salad! 

Read more
None
Photo: August Dellert
Cleaning berries foraged in the woods of the Edible Country.
The recipe (.pdf)
Swedish autumn treats us with forests full of mushrooms, berries and fish in all waters surrounding and streaming within Sweden. Put on a pair of good boots, a warm jacket and dig in.

Acorn and hazelnut crumbs with fruit and berry compote.

4 servings

50 g of acorns
50 g of hazelnuts 
160 g of fruits/berries
50 g of honey
5 g of yarrow
7 g of Sweet cicely
10 g of butter*
1 pinch of salt
1 dl of water

*Vegan butter can be used.

How to do it

Day 1: Soak the acorns

Day 2:

  1. Peel and parboil the acorns, chop roughly. Peel and chop the hazelnuts roughly.
  2. Fry the acorns and the hazelnuts, until they have a beautiful golden colour. Add the honey.
  3. Clean the berries and chop the fruit. Place in a saucepan together with 1 dl water. Bring to a boil and taste with honey. 
  4. Serve the fruit and berry compote warm, together with the acorn and hazelnut crumbs.
Read more
Foraged berries and greens in a wooden bowl or kåsa  in the forest
Foraged berries and greens. Photo August Dellert
The recipe (.pdf)
There are plenty of wild fruits and berries to pick in Sweden, such as blueberries, raspberries, cloudberries, lingonberries, apples and pears. Acorns grow from the south to the central parts of Sweden. Swedish law allows you to pick fallen acorns, but not the ones that grow on trees.
Eating in Småland. Photo August Dellert

Our Menus

A table placed in the forest in the autumn.

Spring Menu

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A table placed in the west Sweden archipelago on a cliff by the water.

Summer Menu

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Raw Menu

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Book our tables

A wooden table on a hill by trees, with views of a lake.
Småland

Wallby

A wooden table surrounded by trees by a calm lake.
Gothenburg, West Sweden

Gunnebo

A table placed in nature on a frozen lake with mountains in the background
Swedish Lapland

Arjeplog

A table placed in the forest
Värmland

Kittelfältet

A table placed in the countryside by a river in the forest
Jämtland Härjedalen

Bydalen

A table placed on a cliff in the Stockholm archipelago. The sun is shining and the sea is in the background.
Stockholm archipelago

Utö

A table placed in the forest.
Småland

Asa

A table placed in the forest in the autumn.
Skåne

Ormanäs

A table placed in the west Sweden archipelago on a cliff by the water.
West Sweden

Ramsvik