Caviar from Strömsnäsbruk with walnuts from Östra Göinge

Pearch, juniper salt and soy sauce

”Bröd och Sovel”

Blue mussels from Bohuslän with apple from Urshult, leeks, almonds and parsil

Pike-perch with purple cabbage from Solmarka Farm, Brussel sprout shoots and pork belly

Autumn mushrooms from the forests of Småland “confit” with a crème of pumpkin from Öland and
a silky emulsion of mushrooms

Elk calf from Koskull at Engaholm in two servings:

Baked neck of elk calf and ethical foie gras with red beets from Solmarka Farm and grated autumn truffle

Sirloin and heart of elk calf with porcini mushrooms, celeriac, cranberries from Lammhult and thyme

Gooseberries from our garden with pear, almonds and lemon verbena

“Fallen oak in pile of stones”