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 from the shore of Lake Vättern, the first lumpfish roe of the spring and nettles

Blue Mussels from Bohuslän with green peas, mint from our garden, unripe strawberries and buttermilk from Wapnö Farm

Pike-perch with green asparagus from Vinslöv, pickled chanterelles and trout roe

Spring lamb in two servings:

Pan-fried lamb sweetbread with St. Georges mushrooms and ramson from Öland, cauliflower and almond

Saddle of spring lamb from Appeltorp with spinach from Vassmolösa, lovage from our garden,
filled black morel and new potatoes

The first rhubarb of the year with elder, almonds and sorrel

“Fallen oak in pile of stones”