Sustainable culinary experiences nominated in the 360° Eat Guide

Immerse yourself in one of southern Sweden’s most beautiful, natural spots – Eriksberg nature reserve. Housed within this green haven, Eriksberg Hotel & Nature Reserve (in Swedish) bases its menus on what’s available in Mother Nature’s local pantry at any given time. Ingredients are mainly gathered from the garden and grounds, but also the nearby forest, lakes and sea. Meat from the wild animals inhabiting this mighty nature reserve plays a pivotal role in the kitchen. 

One for the outdoor enthusiast, Do the North takes you on a guided kayak tour around Sankt Anna’s picturesque archipelago, located on Sweden’s east coast. You’ll stay the night in a tent, enjoying Swedish-style dishes prepared with the help of your own wilderness chef.  Local produce is used exclusively – from lamb sausage and fish, to elk meat and a medley of vegetables. Guests will have the chance to contribute themselves to this restaurant in the wild by picking berries and mushrooms – and learn how to cook over an open fire. 

A two-day experience celebrating the diverse beauty of the Swedish countryside, From Old-growth Forest to Enclosed Sea plays out across two national parks in Lyrestad, near lake Vänern. Guests will explore these generous swathes of countryside across land and water courtesy of John Zafaradl, a local fishing and wilderness expert. You’ll sleep and eat in style at the Norrqvarn Hotel & Conference, known for its Swedish restaurant concept that takes pride in serving dishes prepared with local delicacies.

Fine dining experience Hampholmen by Thomas Sjögren is named after the island on which the culinary action takes place, and the top Swedish chef behind it (he of renowned Skärets Krog in Smögen). Different guest chefs step into the kitchen at this pop-up restaurant that opens during the summer months, alongside Sjögren, and local produce is used exclusively – from meat and fish, to seafood and greens. Sjögren himself forages some of the ingredients destined for your plate, such as seaweed and wild herbs. Not one to keep culinary secrets, he loves sharing his wide expertise.  

Want to learn how to cook over an open fire in the Swedish countryside? Then Kalvträsk Outdoor Cooking School in the beautiful county of Västerbotten is for you. Foraging ingredients is part of the learning experience, and the natural treasures you’ll collect will complement an array of locally produced ingredients – the main attraction being “bark cheese” from the small dairy farm, Caserum. Elk and reindeer meat are also on the menu. 

Lars Marstone – a passionate mussel and oyster expert – has teamed up with Gullmarsstrand Hotel, located in Lysekil on the west coast of Sweden, to create a seaside adventure that is as luxurious as it is educational. Before tucking into the seafood feast on which this experience is based, guests will travel with Marstone by boat to the mussel farm and oyster bank, learning the art of growing and harvesting these local delicacies. 

Five local food producers – covering the entire culinary spectrum – have teamed up to create a unique dining concept with a distinct taste of Burträsk – a small town in the northern county of Västerbotten. The experience offers guided tours during which guests will sample a variety of locally produced delicacies, from pork sausages and reindeer meat to seasonal vegetables. There will also be plenty of feasting on Västerbotten cheese – a regionally famous product made in this very locality. 

With focus on seasonal produce, Stedsans in the Woods is a retreat and an off-grid, forest-based, Swedish restaurant relying on seasonal ingredients from local food producers and the forest alike. Guests will do some of the foraging themselves, getting to sample their delicious finds before they’re prepared. It’s not unusual that guests leave this unique retreat inspired to take up local food production themselves, copying the delightfully uncomplicated recipes in their own kitchens. 

Food creator Eva Gunnare and Helena Läntä – Sami reindeer herder and culture guide – have joined forces to create a culinary experience like no other. Gunnare bases her cuisine on local produce from Jokkmokk, including reindeer meat provided by Länttä. Inspiring stories based around the region’s wilderness, arctic lifestyle and eight seasons add spice to the experience. As for the Sami-inspired food, you’ll get to try some 25 different dishes, along with drinks made from foraged berries and other tasty forest finds. 

Ästad Vineyard is one of Sweden’s biggest vineyards, beautifully situated in the beech-rich Åkulla nature reserve in the southwest county of Halland. Collaborative by nature, the team works closely with some 15-20 small-scale farmers, fishermen, game stalkers and brewers. Ästad Vineyard’s Swedish restaurant experience Äng (meadow) takes place tableside exclusively – and there is no need to venture further with a tasting menu so plentiful. As for the drinks, wine and beer from Ästad Vineyard take centre stage.