ChaomeisterJ: Fäviken Magasinet
ChaomeisterJ: Fäviken Magasinet
ChaomeisterJ: Fäviken Magasinet
ChaomeisterJ: animal themed rooms
ChaomeisterJ: the downstairs
ChaomeisterJ: snack: Pickled carrots and charcuterie
ChaomeisterJ: snack: Flaxseed and vinegar crisps, mussel dip
ChaomeisterJ: snack: Wild trout's roe served in a crust of dried pigs blod
ChaomeisterJ: snack: Pig's head, dipped in sourdough and deep fried, a slice of rhubarb, tarragon salt
ChaomeisterJ: 1st course: Mackerel, marrow, meadow flowers, toast and herb salt
ChaomeisterJ: 2nd course: King crab and almost burnt cream
ChaomeisterJ: 3rd course: Carefully boiled trout, bog butter and porridge of lichens prepared in lye
ChaomeisterJ: 4th course: Cockles injected with beer
ChaomeisterJ: 5th course: Barley pancake filled with sour onions
ChaomeisterJ: 6th course: A small egg coated in ash, sauce made from dried trout and pickled marigold
ChaomeisterJ: 7th course: Cottage cheese pie, plantain leaf
ChaomeisterJ: 8th course: Blood bread, moose broth, backfat and onions
ChaomeisterJ: 9th course: Quail and tasty paste
ChaomeisterJ: 9th course: Quail and tasty paste
ChaomeisterJ: 10th course: Colostrum and blueberries
ChaomeisterJ: 11th course: Fermented lingonberries, thick cream, sugar, blueberry ice
ChaomeisterJ: 12th course: An egg yolk preserved in sugar syrup served on a pile of crumbs made from pine tree bark, Ice cream seasoned with spruce
ChaomeisterJ: 13th course: Sour milk sorbet, raspberry jam and whisked duck's eggs
ChaomeisterJ: aftermeal tea
ChaomeisterJ: aftermeal tea
ChaomeisterJ: Duck Egg Yolk & Sour Cream Liquers
ChaomeisterJ: A wooden box filled with meat pies, raspberry ice, tar pastilles, meadowood sweet candy, dried berries, sunflower seed nougat, anise seeds coasted in crystallized honey and beeswax, smoked toffee, pine resin, cake