thewanderingeater:
Birch meringue and birch frozen yogurt
thewanderingeater:
Scallions, yoghurt and salted cod roe
thewanderingeater:
Cod, cauliflower and elderberries
thewanderingeater:
Venison carpaccio, Ramson, and pine (left) and diced roast beets covered in sorrel and woodruff
thewanderingeater:
Roast carrots, goat cheese (shown next photo), and black currants
thewanderingeater:
Goat cheese for the carrots dish
thewanderingeater:
Sponge cake and candied fennel stalks
thewanderingeater:
Fried kale, oysters, lovage
thewanderingeater:
Fennel, lardo and almonds
thewanderingeater:
Bread platter - Rye Bread, Sourdough rye (deep fried), two different butters and mushrooms with sour cream
thewanderingeater:
Chefs Johnsson & Andersson of Restaurant Volt and Founder of Honest Cooking
thewanderingeater:
Strawberry lime cider cocktail and Pear cider cocktail made with Rekorderlig Cider
thewanderingeater:
Table setting
thewanderingeater:
Some attendees settling in