The craft of the Smörgåsbord
Cheese and salami from Högbo Närproduktion
Bread from Épi bageri baked using local grains.
Cured and smoked salmon from Bergmans Fisk.
Gästrikland’s fish-filled lakes
Perch, a sea buckthorn emulsion and spruce shoots.
A ‘cabbage roll’ topped with cabbage and mushrooms.
Rhubarb and unexpected flavours
Chocolate flavoured with Gevalia coffee and Mackmyra Swedish Whisky.
Rhubarb from Rabarberbyrån.
Coffee from Café Sarria
The people behind the menu
Concept and recipes
The menu was designed by Hans Erik Holmqvist, Daniel Coyet and Fredrik Kneif.
Ceramics from Nordic Minimal, Gävle.
Blacksmithing – SméJohan in Högbo.
Wooden trays and plates – Snellmans Träsmak in Hofors
GlasHyttan at Högbo Bruk in Högbo.
Beer from Jädraås bryggeri, The Mosaic Daisy, no. 37435
Gysinge Brukslager, no. 37509