FoodTy [food-tee]:
Flaxseed and vinegar crisps, mussel dip
FoodTy [food-tee]:
Jamtlandian broth
FoodTy [food-tee]:
Wild trout's roe served in a crust of dried pig's blood
FoodTy [food-tee]:
Wild trout's roe served in a crust of dried pig's blood
FoodTy [food-tee]:
Pig's head, dipped in sourdough and then deep fried, pickled gooseberry, pine salt
FoodTy [food-tee]:
Slices of cured sow
FoodTy [food-tee]:
Slices of cured sow
FoodTy [food-tee]:
Salted herring aged for three years, sour cream and rusks
FoodTy [food-tee]:
Hanging Produce
FoodTy [food-tee]:
Butter
FoodTy [food-tee]:
Fävikens Light Meed, Bengt-Johnny & Jan-Anders, Öster-Övsjö
FoodTy [food-tee]:
Magnus Nilsson explaining the upcoming lobster course
FoodTy [food-tee]:
Scallop "i skalet ur elden" cooked over burning juniper branches
FoodTy [food-tee]:
Scallop "i skalet ur elden" cooked over burning juniper branches
FoodTy [food-tee]:
Lobster, seared and served with semi dried rosehips and mushroom soy sauce
FoodTy [food-tee]:
Robert tightening the apple press
FoodTy [food-tee]:
Poached turbot and sunflower
FoodTy [food-tee]:
More turbot and sunflower, in a cup with buttermilk
FoodTy [food-tee]:
Moose Rib-Eye
FoodTy [food-tee]:
Moose Rib-Eye
FoodTy [food-tee]:
Brussels sprouts and lupin
FoodTy [food-tee]:
Plating Station
FoodTy [food-tee]:
Cockles filled with beer
FoodTy [food-tee]:
Jerusalem artichoke baked in lightly sweetened breadcrumbs, reduced whey cheese and rowan
FoodTy [food-tee]:
Barley pancake filled with beer
FoodTy [food-tee]:
Very fresh potatoes boiled with semi decomposed autumn leaves, the good butter
FoodTy [food-tee]:
Very fresh potatoes boiled with semi decomposed autumn leaves, the good butter
FoodTy [food-tee]:
Fäviken Magasinet
FoodTy [food-tee]:
A small egg coated in ash, sauce made from dried trout
FoodTy [food-tee]:
A small egg coated in ash, sauce made from dried trout
