The Ångermanland meal
Starter Smoked whitefish on Mjällom rye crispbread, yellow chanterelles, a beetroot crème, a lemon and caper mayonnaise and deep-fried leek. Main course Hay-smoked elk haunch steak, juniper crust, fried funnel chanterelles, celeriac purée, cavolo nero, red wine gravy with browned butter and rum. Dessert Goat’s cheese ice cream, toasted cinnamon cake and cloudberries.
The Blekinge meal
Starter Blekinge herring sandwich Main course Blekinge potato dumpling with mallard duck, redcurrants and browned butter Dessert Kronans kaka marinated in Swedish punsch liqueur
The Dalarna meal
Starter A trio of rainbow trout from Älvdalslax. Baked, cold-smoked and cured, with pickled mustard seeds and mustard from Liss-Ellas, and summer sour cream. Main course Spiced roast elk from Särna served with roasted Jerusalem artichokes from Rättvik, almond potato gnocchi and funnel chanterelles from the forests of Dalarna. Dessert Raw milk ice cream from Ingelsbo flavoured with toasted hay. Served with cloudberries picked in Malung and raspberry sour ribbons made using raspberries from Sundborn.
The Hälsingland meal
Starter Flatbread trio: Flatbread with a yeast butter, a ‘surströmming’ of pickled vegetables and herring cured in vinegar, flatbread chips with lamb brawn and Lambetta cured lamb. Main course King of the forest: Roast elk, braised neck of elk and creamed celeriac with fried celeriac dice, served with deep-fried cheese rolled in dried celeriac. Dessert Waffle Hälsingland style: Biscuit waffle, Hälsingland cheesecake ice cream, served with meringue, raspberries and warmed cubes of cheesecake in cream.
The Härjedalen meal
StarterReindeer haunch fillet cured with blueberries with deep-fried sourdough, yellow swamp russula mushrooms pickled with lingonberries, accompanied by a stock. Main course Slow-cooked mountain beef with creamed barley, beets and yellowfoot mushrooms. Dessert Crunch with a cloudberry compote, meadowsweet, mature hard cheese and sour cream.
The Jämtland meal
Starter Reindeer haunch fillet cured with blueberries with deep-fried sourdough, yellow swamp russula mushrooms pickled with lingonberries accompanied by a stock. Main course Seasonal plants in an elk roulade, potato cake with Jämtländ white cellar-matured goat’s cheese, baked root vegetables, a rowanberry jam and pickled blackcurrants Dessert Deep-fried barley doughnuts with a baked sweet cheese and lingonberries marinated with spruce shoots
The Lappland meal
Starter Crème of Gärda mountain cow cheese from Jokkmokk, a spruce marmalade, dried porridge sourdough bread and a forest salad. Main course Whole-roast reindeer haunch cut, a lingonberry gravy, little potato dumplings cooked in cream, smoked bacon and pickled forest mushrooms. Dessert Cloudberry sorbet with mountain cow milk pudding and gahkku flatbread with sugared angelica.
The Medelpad meal
Starter Smoked whitefish mousse, rum sauce, rye bread and a mustard and dill sauce. Main course Perch fried with chanterelles in cream, a potato terrine and pickled onions Dessert Semolina porridge with lingonberries, a blueberry cream, raspberry meringue and single cream.
The Närke meal
Starter Fish soup with pike-perch from lake Hjälmaren and carrots from Stora Mellösa Main course Wild skomakarlåda: Saddle of venison and smoked venison sausage with a smooth potato purée, sweet and sharp cranberries and crisp root vegetable sprinkles. Dessert Närke crème brûlée: Ice cream flavoured with cowslip honey, wheat as a creamy base, crowned with hazelnut biscuits
The Norrbotten meal
Reindeer blood pancake, sour cream, smoked reindeer, pickled lingonberries.
Arctic char, beurre blanc, potato purée and kohlrabi.
Almond cake with Arctic raspberries from Norrbotten and a crème fraîche ice cream
The Öland meal
Starter Mini potato dumpling with onions and a wild garlic butter Main course Overnight baked mutton served with a bean ragout with thyme and garlic, Öland potatoes Dessert Browned basil crème, strawberry sorbet, almond cake, grilled strawberries and elderflower
The Östergötland meal
Starter Potato takes pride of place on the plate, served in a reduced crayfish bouillon. Main course The farmer and the forest: Root vegetable terrine, chanterelles fried in butter, baked beetroot, pickled yellow carrots, and a mushroom and rose hip jus. Venison, wild boar and a yellow pea croquette. Dessert Cream cheese mousse flavoured with elderflower, rhubarb and Saint Birgitta’s spiced oat tuilles.
The Skåne meal
Starter Sugar beet soup with field peas, bay leaves and vinegar. Main course Warm-smoked farmed catfish with scrambled egg and green leaves from urban gardening. Dessert Apple cake made from organic apples, rye bread and a meadowsweet sauce.
The Småland meal
Starters Jerusalem artichoke soup with crumbly wild boar isterband sausage, snaps from Kyrkeby in Vissefjärda. Potatoes and lingonberries flavoured with gin from Lydén Distillery in Ljungby. Main course Pike-perch with Lake Vättern crayfish and chanterelles, pointed cabbage baked in butter and a crayfish and dill gravy DessertsBonnakringla twist with Vasen prästost cheese and apple jam, cheesecake with sour cherry jam and Småland cream.
The Södermanland meal
Starter Nettle soup based on a pike-perch stock, served with slices of swede, a pike-perch mousseline, chives, whitefish roe from Lake Mälaren and a spruce oil. Main course Wild boar loin with an apple rub using Åkerö apples from Sörmland, black chanterelles and a roasted cabbage gravy. Served with a garden platter of vegetables pan fried in butter, deep-fried pearled spelt and lovage. Dessert A chilled rhubarb compote with lightly whipped cream, bee pollen, honey and sweet cicely. Served with an einkorn dream biscuit flavoured with camelina seeds.
The Uppland meal
Starter Juniper-cured venison, pickled mustard seeds, a Jerusalem artichoke crème, horseradish and Upplandskubb croutons. Main course Pike-perch from Lake Mälaren with butter-fried broad beans, a dill bouillon, beetroot oil, roasted carrots and deep-fried parsnips. Dessert Saffron ice cream, crushed chocolate and a sea buckthorn coulis on a Bergius apple pancake fried in butter.
The Värmland meal
Starter Värmland seared steak tartare with spelt, crispy onions, egg yolk, pickled chanterelles, sourdough and raspberries. Main course Fillet of rainbow trout with pointed cabbage, cream, horseradish and dill with vendace roe from Lake Vänern Dessert Mazarin made from skrädmjöl oat flour with browned butter, yoghurt and cloudberries
The Västerbotten meal
Starter Cured capercaillie tartare Main course Baked arctic char Dessert Bryta with a twist
The Västergötland meal
Starter A combination of fish, meat and vegetables – a modern surf ‘n’ turf. Beef carpaccio, vendace roe from Vänern and Jerusalem artichokes Main course A vegetarian main course, a pearl barley risotto, baked and pickled swede. Topped with butter and Wrångebäck cheese. Dessert Apples, oats and milk from Skaraborg, a hay ice cream and a classic butterscotch sauce with Ryttmästare brännvin.
The Västmanland meal
Starter Green pea soup with dill-stuffed Lake Mälaren pike-perch, served with sourdough and cream cheese Main courseFillet of venison coated in blackened funnel chanterelles with an apple cider sauce, served with local spring vegetables. Dessert Cucumber and citrus sorbet served with Jenny twist biscuits from Munktorp.