Caviar from Srömsnäsbruk with eggs from Gårdsby flavored with dill and seaweed from our own buoy

Pearch, juniper salt and soy sauce

”Bröd och Sovel”

Variation of white asparagus with the first lumpfish roe and nettles of the spring

Blue mussels from Bohuslän with celeriac from Solmarka Farm, quince from Vemboö and elder capers from Odensjö

Pike-pearch with grilled white cabbage from Tångagård, trout roe and preserved carrot from our garden

Fallow deer from H.M.K’s Solliden Castle in two servings:

Baked neck of fallow deer and ethical foie gras with red beets from Vassmolösa and grated winter truffle

Fallow deer sirloin and heart, salsify and onions from Botulf, pickled blueberries and thyme

Ingrid Marie apple with blackberries, hazelnuts, rosemary and preserved Siberian crab apples from our garden

“Fallen oak in pile of stones”