enfoodie:
Scallop “skalet ur elden” cooked over burning juniper branches served with Fäviken Pale Mead by Bengt-Johnny & Jan Anders in Öster-Övsjö.
enfoodie:
Slices of cod lightly brushed with honey and then seared in a dry pan, one cover leaf of cabbage steamed so briefly that it is dying on the plate, spruce and alcoholic vinegar
enfoodie:
Grains and butter, fermented turnip and green leafs, beef broth filtered through autumn leaves