enfoodie: Fäviken Magasinet
enfoodie: Light flaxen and vinegar chips to dip in a sauce made of raw blue shelled mussels.
enfoodie: Light flaxen and vinegar chips to dip in a sauce made of raw blue shelled mussels.
enfoodie: Rhubarb wine
enfoodie: A little lump of very fresh cheese served in warm whey, lavender
enfoodie: Wild trout roe served in a warm crust of dried pig’s blood.
enfoodie: Wild trout roe served in a warm crust of dried pig’s blood.
enfoodie: Cured sow
enfoodie: Fäviken Pale Mead by Bengt-Johnny & Jan Anders in Öster-Övsjö.
enfoodie: Scallop “skalet ur elden” cooked over burning juniper branches served with Fäviken Pale Mead by Bengt-Johnny & Jan Anders in Öster-Övsjö.
enfoodie: Langoustine and almost burned cream
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: Raw mussel and wild pea pie
enfoodie: Grains and butter, fermented turnip and green leafs, beef broth filtered through autumn leaves
enfoodie: Marrow, dices of raw cows heart, flowers, toasts and herb salt
enfoodie: Marrow, dices of raw cows heart, flowers, toasts and herb salt
enfoodie: Sirloin of retired dairy cow dry aged for seven months, thinning leafs and green sauce
enfoodie: Fermented lingonberries, thick cream, sugar & Raspberry ice
enfoodie: Egg yolk preserved in sugar, crumbs of pine bark, meadowsweet ice cream
enfoodie: Egg yolk preserved in sugar, crumbs of pine bark, meadowsweet ice cream
enfoodie: Sour milk sorbet, raspberry jam and whisked duck eggs
enfoodie: Dried berries, meadowsweet candy and tar pastilles
enfoodie: Chef Magnus Nilsson