FoodTy [food-tee]:
Warm broth of the first garden greens
FoodTy [food-tee]:
Deconstructed egg of Guineafowl and smoked spelt
FoodTy [food-tee]:
Warm buckwheat griddle with garden rhubarb, raw shrimp and elm
FoodTy [food-tee]:
Grilled rapeseed, aged Linderöds' lardo and crisp wheat
FoodTy [food-tee]:
Yeast pancake with frozen horseradish and smoked pork belly cooked in vinegar
FoodTy [food-tee]:
Cream of birds' liver in roasted anise, chestnut and cinnamon
FoodTy [food-tee]:
Fresh pike-perch and the first green asparagus in seaweed, dill and orpine
FoodTy [food-tee]:
Hot and cold mackerel, soured cream from Vilhemsdal, cucumber and lavender
FoodTy [food-tee]:
Bread baked with sourdough and wheat from Limabacka and butter from Holsteiner cows
FoodTy [food-tee]:
All details of the cod in butter with aromatic broth and the first radishes
FoodTy [food-tee]:
All details of the cod in butter with aromatic broth and the first radishes
FoodTy [food-tee]:
Porridge of fermented barley and fresh potatoes, pea oil and duck tongues
FoodTy [food-tee]:
White asparagus in warm milk, caramelized turbot roe and wild flowers
FoodTy [food-tee]:
Celeriac grilled in Breechtree, bread of the shells, broth of the remains and oil from the stems
FoodTy [food-tee]:
Pie with green asparagus, bone marrow and sour berries
FoodTy [food-tee]:
Aged 5 months old Dorset lamb with wild beach greens and its juices
FoodTy [food-tee]:
Small birch grilled beet in a bigger beet, oxtail fat and blackcurrant
FoodTy [food-tee]:
Creamy white beam buds, garden sorrel and sealace and rhubarb
FoodTy [food-tee]:
Hommage to Ellen Ehk: Dried blueberries, young pine cones, hazel and forest honey
FoodTy [food-tee]:
Salted dried egg white, caramelized rosemary and frozen yoghurt