Please note that each recipe has been created as part of a Tasting Menu; they serve approximately 8 guests as part of a bigger dinner or 4 guests when served on their own as a main dish.
Tasty, slow-baked beetroots with chewy cherries, home made cream cheese and Beurre Noisette emulsion. A malt crisp and apple leather finish the dish off
Here we have gently baked Cusk with dulse algae. Served with a beurre blanc with oysters & trout roe, salsify cooked in quince juice and Swedish soy sauce.
In this dish we have beautiful locally sourced mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel.
Delicious tortellini filled with a porcini mushroom duxelle. We toss the pasta in a buttery mushroom broth with truffle and sage
The best fish of the season; Pike-Perch – here served with delicious baked fennel, dashi, grilled young cucumber and oyster mayonnaise. Fresh peas and dill adds freshness!
Yellow heritage peas from Öland mixed with a sauce of smoked butter. A smooth celeriac purée and pickled onions accompanies ta butter-basted sirloin steak.
Cornfed duck-breasts are seasoned with fennel seeds, sancho peppers and star anise and fried perfectly pink. We confit the thighs and toss them in port wine jus.
Venison with butternut squash, filled white onions and black cabbage. A delicious autumn dish that satisfies.