Smoked whitefish on Mjällom rye crispbread, yellow chanterelles, a beetroot crème, a lemon and caper mayonnaise and deep-fried leek.
Smoked whitefish from Mika Pastinen in Husum who catches and smokes the fish himself. Local mushrooms and Mjällom crispbread.
Hay-smoked elk haunch steak, juniper crust, fried funnel chanterelles, celeriac purée,
cavolo nero, red wine gravy with browned butter and rum.
Goat’s cheese ice cream, toasted cinnamon cake and cloudberries.
A modern twist on blana, a local Christmas dish of whipped cream and whey butter with cinnamon.
Concept and recipes
The menu was created by head chef Jimmy Lindström at Mjälloms Tunnbröd & Deli.
Ångermanland’s tableware was created by Linnea Öberg, Design Andra Bullar. Handmade plates and bowls that tell a story of their own. Ångermanland offers a beautiful natural landscape with deep forests and high mountains, with water as a key feature. Tying the sea into the plates was one inspiring idea, with the texture of fishing nets and waves, as was the county flower, the wild pansy. Hand-made, no two plates are the same as the rolling process produces a unique result every time.
Shrub Krusbär, an alcohol-free sparkling gooseberry from Kvarnå Hantverksvinäger
Norrstigen Pale Ale 3.5% from Lockeby Bryggeri
Rabarberdryck, rhubarb juice from Gårdsbutiken Nordingrå