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https://www.landskapsmaltider.se/wp-content/uploads/2023/01/dalarna.png500500Starter 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.