For immediate release, October 16th, 2014
Today the White Guide, Sweden’s most authoritative restaurant guide, will launch its website in English in partnership with VisitSweden, the country’s official travel and tourist organization.
Since 2005, the White Guide has been the #1 source for Swedes seeking up-to-date, accurate and authoritative information on the country’s thriving restaurant scene. Now, for the first time, non-Swedish speakers will have access to this information. The new website contains around 250 reviews, including listings of the most recent winners of the White Guide’s annual contest for the best offering in various categories, and special mentions about places of interest to savvy travellers. There is also an introduction to the Swedish “fika” phenomenon from the separate White Guide Café, listing the best cafés and tearooms.
“The rest of the world now has a window into Sweden’s thriving restaurant scene,” says founder and publisher Lars Peder Hedberg. “With the launch of the White Guide in English, food lovers worldwide have a website to help them locate the best establishments in Sweden along with insights into the hottest culinary trends.”
The White Guide ranks the best in various categories and provides in-depth criticism. Unlike most guides, it is a genuine editorial product filled with features, trend reports and analyses. The guide prides itself in promoting the evolution of gastronomy. Today the White Guide is a publishing system with books, a magazine, websites, apps and events. Its quarterly magazine, White PAPER, covers the trends as they unfold.
“The White Guide is a powerful vehicle to continuously support the culinary evolution in Sweden,” says Ami Hovstadius, , project manager at VisitSweden. “As the international interest in our gastronomy continues to grow, this website will make it easier for visitors to grasp the huge variety of dining options and help them understand what Swedish food is all about.”
“We will regularly review interesting new entries and report significant developments to assist in keeping track of the dynamic Swedish culinary scene,” explains managing editor Mikael Mölstad. “The White Guide website will be an inspiring place to start exploring what’s going on in our part of the world.”
The White Guide recently expanded to Denmark and will publish its first international version covering all of the Nordic countries in English by year-end. In addition there is a separate White Guide Junior, reviewing Sweden’s school canteens, with the goal to promote healthy and tasty meals for the young while educating them in the understanding and enjoyment of food.
About the White Guide
The White Guide is the only authoritative restaurant guide covering the entire Swedish restaurant scene. Its history dates back to the first Swedish restaurant guides that were published more than 30 years ago. The White Guide in its present form has been published for ten consecutive years in Sweden, reviewing and listing almost 600 restaurants annually. It ranks the best in various categories along with in-depth criticism. Unlike most guides, it is a true editorial product, filled with features, trend reports and analyses.
VisitSweden is a marketing and communications company, whose aim is to promote Sweden as a travel and tourism destination and to market the Sweden brand. All marketing of Sweden is focused on selected target groups and VisitSweden has by presence in 12 prioritized foreign markets deep understanding in their travel preferences and knowledge of Sweden. VisitSweden is owned jointly by the Swedish state through the Ministry of Enterprise, Energy and Communications and the Swedish tourism industry through Svensk Turism AB. For more information about Swedish food and travel www.tryswedish.com and www.visitsweden.com
For more information, contact:
Mikael Molstad, White Guide: firstname.lastname@example.org Tel. +46707272122
Ami Hovstadius, VisitSweden: email@example.com Tel. +46709994500
Several exciting restaurants have opened recently in Gothenburg and more is coming up. The area around Tredje Långgatan is especially booming.
A couple of weeks ago, famous chef Stefan Karlsson, opened a new Asian restaurant called Toso. It has a 5 metre long Buddha figure over the open kitchen, small terracotta warriors and is situated just beside the Gothenburg Museum of Art. The food is his interpretation of Asian food.
Address: Götaplatsen 1
Phone: +46 31-160911
Next to the classic fish market hall at Rosenlund is the newest restaurant area in Gothenburg. In January opened the komex eatery Market, and just beside it, on Rosenlundsgatan 8, will the restaurant Boulebar open on November 1. They will serve French rustique food and the restaurant has 14 boule paths and a small Mediterranean park.
031-361 84 91
On Tredje Långgatan 9, in a former auction house, several new restaurants will open. Already open is the Italian restaurant Taverna Averna, serving classic Italian dishes, some of them with a twist. The interior is grand and light. This cash free restaurant serves both lunch and dinner.
Address: Tredje Långgatan 9
+46 (0)31 – 309 52 70
Photo: Fredrik Broman/imagebank.sweden.se
At least once in your life, everyone should experience getting up at an unearthly hour to go out into the darkness in Bohuslän – to catch lobster. The water laps against the pier, the air is crystal clear, a cold wind blows, and you can just about make out the red and yellow leaves on the trees. Everything is quiet on the morning when we set off on a lobster safari.
Photo: Annika Benjes
Chef Fredrik Anderson is passionate about Scandinavian cuisine and looks for ingredients from small-scale producers in his local area. His cooking is very clean and simple, and clearly inspired by Nordic food traditions.
Fredrik currently works at Gothia Towers, which later this autumn will become Europe’s biggest hotel with 1,200 guest rooms. Fredrik works in all the hotel’s kitchens and leads the work to source new locally based, small-scale suppliers for its restaurants.
Fredrik also has an impressive list of merits from cooking competitions. He won the Swedish Meat Chef of the Year award in 2009 and took silver in Nordic Chef of the Year 2014. This autumn, he will focus on the World Cup in Luxemburg, as he is also a member of Sweden’s National Culinary Team.
More information about Gothia Towers: http://www.gothiatowers.com/?lang=en
Chef Frida Ronge of vRÅ, Gothenburg, was awarded the Acqua Panna & S. Pellegrino Rising Star 2013, the best young chef with potential for world class gastronomy and same year vRÅ was awarded the best restaurant in Gothenburg in the national Swedish entertainment guide Nöjesguiden. 2014 Frida Ronge received the celebrated prize Karin Fransson’s Mentor Prize for being a role model for other young female chefs. At the restaurant vRÅ Scandinavian ingredients are in focus together with the taste of Japan. Raw materials are humbly selected according to the season. The goal is to capture a feeling of luxury and craftsmanship behind raw food and sushi in a relaxed atmosphere. A restaurant with a sense of Sweden meets Japan in a modern way. Aside from the restaurant Frida also works with her own events and in her father’s fish market at the Mannerströms Saluhall. Frida Ronge is also the co-founder of the celebrated Råkultur sushi restaurant in Stockholm.
It’s said that the way to the heart is through the stomach. We say the way to the heart is through Western Sweden, a paradise for lovers…especially lovers of good sea-food. The region’s restaurants are dedicated to preparing the finest cuisine using the freshest ingredients. They’re in stately homes and art nouveau castles, country inns and waterside smokehouses, serving meals from seafood to “slow food” – and providing countless options for romantic dinners à deux.
Photo: Fredrik Broman/imagebank.sweden.se
Photo: Henrik Trygg/imagebank.sweden.se
The small fishing town of Grebbestad, is a seafood mecca - with 90% of the oysters caught in Sweden landed here! Tourists are able to join fishermen on their boats, who will take them to their favorite oyster fishing spots and fish markets and teach them how to clean and open oysters, before treating them to some of the shellfish with a glass of stout or champagne.
In addition, did you know that almost 50% of all Swedish lobsters comes from Grebebstad?
You are allowed to start fishing lobster the first Monday after September 20 every year. You are allowed to fish till end of April, but the fishing is best September - December.
Photo: Fredrik Broman/imagebank.sweden.se
JOIN FORCES WITH NYC CHEFS TO CREATE LIMITED-TIME MENUS !
New York, N.Y. — NORTH 2014 Nordic Food Festival kicks off this Friday, September 12, with various
kitchen collaborations, cooking classes at the International Culinary Center, exclusive dinners at the NORTH Pop
Up, and the Street Food Festival at Brooklyn Brewery.
The first of five kitchen collaborations will begin this Friday. Executive Chef Ben Pollinger of Michelin-
Starred Oceana and Norwegian Chef Frode Selvaag have come together to create NORTH-specific menu items
such as Hot Smoked Norwegian Mackerel Toasts Appetizer and Whole Grilled Sterling White Halibut for two.
This kitchen collaboration will last the duration of the festival, from September 12 through September 19. Call
Oceana at (212) 759 - 5941 to reserve a table.
ACME Executive Chef Mads Refslund and Finish Chef Sasu Laukkonen have joined forces to create a
one-night-only NORTH menu highlighting seasonal vegetables and local terroir. This collaboration will take
place on September 14. Call ACME at (212) 203 - 2121 to reserve a table.
Also on September 14, James Kim of NYC’s SKAL and Gisli Matthias Audunsson of Iceland’s Slippurinn
will serve a one-night-only eight course menu.
STARTING THIS WEEKEND AT NORTH FESTIVAL/Page 2
Courses include: Burnt Haddock, Diver Scallop, Langustines and Wolffish, Lemon Sole, Arctic Char,
Lambs Head, Blueberries and Heirloom Tomato. Visit http://skalnyc.com/reservations to reserve your spot.
The kitchen collaborations will finish out on September 16 with two different collaborations.
Cull & Pistol’s Chef David Seigal and visiting chef Fredrick Andersson from Gothenburg will serve a five
course menu with beverage pairings for $100, plus tax and tip. Call (646) 568 - 1223 to reserve a table at either
the 6:30pm or 8:30pm seating.
Emma Bengtsson, Head Chef at Aquavit, and Chef Frida Ronge of vrA in Sweden will offer a six course
menu with beverage pairings for $200, inclusive of tax and gratuity. To book a table, email reservations to
In addition to these kitchen collaborations, NORTH 2014 Nordic Food Festival is made up of cooking
classes at the International Culinary Center, exclusive dinners at the NORTH Pop Up, and the Nordic Street Food
Festival at Brooklyn Brewery.
The festival begins this weekend and will run from September 12 through September 19 at various
locations throughout NYC.
To purchase tickets to any of these events and to find out more information, visit www.northfoodfestival.com
Jenny Bingham, communications assistant
The gold of Kalix
It would be hard to top an introductory experience to Swedish food than with vendace roe from Kalix on buttery toast; glistening golden-orange roe on a piece of crispy butter-fried white bread, finely chopped red onion, a dollop of crème fraîche, a squeeze of lemon, a sprig of dill and a dusting of black pepper. This is the Swede’s favourite way to enjoy the gold of Kalix. For the full-on Swedish experience? Pour yourself a chilled beer and punctuate with shots of ice-cold vodka.
The vendace roe from Kalix, called Kalix löjrom, is Sweden’s answer to sturgeon caviar. It differs in taste, texture and price, but has an amazing freshness, a delicate flavour, supple texture and subtle saltiness.
Eateries spreading out
The rapid growth in the Swedish restaurant sector is not confined to big cities. Establishments offering great food are opening from the north to the south. Far north, the city of Luleå boasts of innovative restaurant CG opened in 2012. The kitchen applies classic, regional techniques such as smoking, fermenting, drying, curing and pickling to a wide variety of local produce.
In Jämtland, one of the most enterprising regions of Sweden, new foodie destinations are opening both in the cities and in the most remote places, often in connection with alpine, hiking or skiing resorts. Hävvi i Glen, way up in the Jämtland mountains, features local delicacies such as reindeer blood pancakes, moose burger in sourdough bread, and stew reindeer marrow, tongue and heart.
Northern delicacies and extraordinary Fäviken
The Jämtland region and small-scale food craftsmanship are synonymous. And to prove it, the Östersund area of Jämtland is a designated UNESCO City of Gastronomy. Jämtland is an eldorado for foodies. Numerous of artisan producers and sellers of cheese, fine meats, herbs, game, wild berries and bread are dotted around the county . One of the greatest taste sensations is cellar-aged goat cheese. Only a dozen or so small farms use the age-old custom of making unpasteurized rennet cheese from un-skimmed raw goat’s-milk, its character coming from being aged in the farm’s own cellars; each farm cellar imparting its own unique strain of wild mould.
Just north of Åre – Sweden’s largest ski resort – and the small Jämtland village of Järpen, lies the restaurant Fäviken Magasinet, run by renowned chef Magnus Nilsson. With a cuisine based on what he and his team forage, farm and hunt locally and from their own estate, Fäviken Magasinet offers one of the world’s most headstrong, authentic and ingenious culinary experiences.
Some dishes that have made this remote restaurant the international foodie’s top priority, are crispy lichens, broth of autumn leaves, pine-bark cake, leg of goose marinated in mead, roast bone marrow and dice of raw heart from cow, and an elegant dish of crunchy dried pig’s blood filled with lightly salted wild salmon trout roe. Fäviken Magasinet is probably the most talked about restaurant in international media today, and is ranked 19 by The World’s 50 Best Restaurant list.
The meat of Sápmi
Getting hold of reindeer meat to cook at home used to be tricky because the locals got first dibs on it. But in recent times, this Lapland delicacy has become easier to find all over Sweden. It is much sought after for its juicy meat with natural woodland flavours of lichen, moss and herbs.
‘Suovas’ – a Sami-language word that means ‘smoked’ in English – is lightly salted and smoked reindeer meat, most often served with deliciously dense unleavened bread and foraged lingonberries. The type of suovas that has received the most attention is the smoked inner rump thigh, the first Swedish product to be protected by the Slow Food Presidium. The flavour is enhanced by cold-smoking the traditional way in a ‘kåta’ (Sami tepee) over an open fire. The bresaola-like meat is best served as a snack in wafer thin slices.
A boom in the capital
In Stockholm, the recent restaurant hype has resulted in a great number of new places to indulge in good food, drinks and socializing. Four of the most influential restaurants opened during the last couple of years in Stockholm are Volt, Gastrologik, Ekstedt and Oaxen. Together with a few others, they’re at the forefront of the development of the regions’ cuisine. They explore new ground, but unpretentiously so – these are relaxed places.
Volt, run by a quartet of young chefs, offers a truly straight-forward, highly personal cuisine using produce most often from small, artisan farms in the vicinity of Stockholm.
Restaurant Oaxen, formerly located at a remote island in the archipelago, has moved to Djurgårdsvarvet, a shipyard from the early 1700s with many of the ancient industrial buildings intact. The new venue, just 15 minute walk from the city centre, is divided into a bistro, with 76 seats with a spectacular view of the Stockholm skyline, and a fine dining section with 32 seats. Oaxen Krog received a Michelin Star 2014 and has received numerous national awards just within a year of operation.
The chefs at Gastrologik – Jacob Holmström and Anton Bjuhr – start every week by working in their city garden, Rosendals Trädgård. This is where decisions are made what to serve in their non-menu restaurant in the city and their adjoining bistro, Speceriet.
Niklas Ekstedt, extreme sportsman and chef prodigy turned restaurateur and celebrity chef, came up with the idea to create a restaurant with a Scandinavian pre-electricity kitchen consisting of a large, wood-burning hearth, a fire pit and a wood-burning stove in 2011. The aromas and flavours resulting from this ancient cooking method constitute a new and refreshing experience.
This spring the restaurant of the Spritmuseum will open with a new chef, Petter Nilsson, formerly of La Gazzetta in Paris.
The culinary stars
The internationally most established restaurants will be found in Stockholm, Mathias Dahlgren and Björn Frantzén.
Mathias Dahlgren has been awarded more Guide Michelin stars than any other Scandinavian chef – his restaurant Matbaren has one star, and Matsalen two. He is also the only Swedish chef to have won the prestigious Bocuse d’Or (the unofficial World Cup) in Lyon in 1997. He calls the philosophy behind his restaurants at the Grand Hôtel in Stockholm ‘The natural kitchen’. His cooking is based on local Swedish ingredients and flavours. It is based on the idea that the most interesting and creative encounters are when local and global perspectives meet. In 2014 he starts his new project, Matbordet, in his restaurant where the guests will participate in the cooking.
Few restaurants have had the meteoric rise of the 19 seat Restaurant Frantzén in the Gamla Stan (Old Town) area of Stockholm. A Michelin star after a year, a second star in two years, and now it ranks 23 position on The World’s 50 Best Restaurants list. A daily delivery from their very own gardens forms the basis of their creativity. But the food is not limited to their own produce, it is also sourced from far-and-wide. With solid roots in locally grown produce and Nordic cuisine, yet inspired by the French tradition and interwoven with exotic elements, Restaurant Frantzén continue to make their mark on the Swedish restaurant scene.
Indigenous products at the core
Quality produce is the substance behind the great success of the Nordic kitchen. The cool climate is an important factor for the multifaceted flavours and refreshing acidity of forest berries, apples, pears, strawberries, cherries and other fruits.
But it’s not only fruits and berries that benefit from the climate and clean environment. A Swedish breed of pork, linderösvin, was very close to extinction just a couple of decades ago. Still only a couple of hundred individuals of the slow-growing swine with brown dots exist. But it’s growing in popularity, both among farmers and consumers, due to its propensity to put on a lot of fat and produce well-marbled, flavoursome meat.
The Swedish chicken breed hedemorahöns, was facing the same fate in the 1970s, but was saved at the last minute by a farmer in Dalarna, in the middle of Sweden. The chickens have dense, voluminous feathers, in order to cope with the cold, and come in a great variety of colour combinations.
Linderösvin and hedemorahöns are just the top of the iceberg of indigenous landraces and breeds, others being the cattle breeds fjällko and rödkulla, the sheep hälsingefår and the goat lappget.
Liquid tradition and innovation
There’s also an amazing renaissance of artisan beverages, often based on local produce – beer, spirits, wine, juice, must, mead and cider.
Although not yet close to the 500 breweries in Sweden during the late 1800s, the numbers are now growing rapidly. It’s primarily small-sized breweries that feature a wide variety of beer styles that are opening all over the country. Lately, Gothenburg has become a hotspot for some of the most exciting new brewery initiatives.
Although the climate does not make it easy to grow grapevines, the number of wineries is also growing. Most of the 30 or so wineries are located in sunny Skåne in the south, and on the Baltic islands of Öland and Gotland. But there are commercial wine producers all the way up to the Stockholm area.
On the whisky, vodka and aquavit scene, world famous distillery Mackmyra Whisky outside Gävle is taking the lead, but with an increasing number of followers. Spirit of Hven on the island between Sweden and Denmark, the young, female distiller Malin Edman at the small, family-owned Gnesta Bränneri in Sörmland, and the talented distillers at Norrtelje Brenneri, an hour north of Stockholm are taking part of the action.
Foraged and harvested fruits and berries are used to produce uniquely flavoursome juice and must – popular alternatives to alcoholic beverages and commercial soft drinks. The refreshing, unusually high acidity of lingonberries, blueberries, red and black currant, gooseberries, rhubarb and crowberries are optimal for the purpose.
There are more than 200 different types of apples registered in Sweden, many of them the perfect base for cider, must and spirits. Barrel aged apple spirits are inspired by the French calvados. And in Umeå, in the north, an apple cider producer called Brännland, have created their very own ice cider, inspired by the Canadian ice cider tradition.
Bread, cakes and fika
Sweden has always had a rich tradition of quality breads and cakes – kanelbullar cinnamon rolls, knäckebröd, tunnbröd, and the dark kavring to mention just a few. But lately, breads with regional character have become even more popular, and one of the most admired aspects of Swedish cuisine. Not only are there stone oven bakeries, organic bakeries and sourdough bakeries opening all over the country, baking your own sourdough bread at home is a very strong trend.
The ideal way to enjoy the array of delicious, sweet bread and cakes, is to join the favourite Swedish pastime: fika. A break in the morning, the afternoon, or actually whenever you feel the urge for a cup of well-brewed coffee or tea, a small cake or sweet bread, and a good talk to a friend at one of the ever growing number of coffee houses.
One of the world’s largest archipelagos
Sweden’s capital wouldn’t be the same without its vast archipelago, one of the largest in the world with upwards of 35,000 islands, islets and skerries, covering 1,700 square kilometres. The archipelago has over 10,000 residents and 50,000 holiday homes.
A voyage out to the archipelago in your own boat or by ferry is a must for both locals and visitors, especially when the weather is warm. There are a large number of restaurants and inns and their menus showcase local ingredients. There are also other food destinations such as fish smokeries, distilleries, village stores, sausage makers and bakeries.
Some of the archipelago’s best dining is at Fejan Skärgårdskrog, Sandhamns Värdhus, Utö Värdshus and Grinda Wärdshus. But they are in stiff competition with the picnicking punters – pack your picnic basket, find your own patch of undisturbed island and enjoy.
Ingmar Bergman isn’t the only one to have been seduced by the unique light on the moorlands of Gotland. The light of Gotland has its own special brilliance and inspiring effect that has attracted artists and other creative professionals to the island since the early 1900s.
Gotland often has more hours of sunshine in the summer than anywhere else in Sweden making growing conditions excellent, and so Gotland asparagus and other vegetables premiere early in the season. The island’s lamb is an institution, as is the newly discovered Burgundy truffle. Other specialties are the meat from massaged cows (Gotland’s answer to Kobe beef) on Ejmunds farm, rum made of sugar beets from Träkumla, wines from Gutevin in Hablingbo, beer from small-scale Gotlands Bryggeri in the medieval city of Visby, and the fresh dewberry islanders call salmbär.
A real rarity is the beer dricku, a Gotland home-distilled and fermented alcoholic beverage that resembles microbrewery style färsköl (a strong, rich, unpasteurised and unfiltered beer) and takes its roots from Viking times. The main ingredients are malt, hops, yeast, water, juniper and sugar or honey. The beer’s alcohol volume ranges between 5-13% and can, apparently, give rise to headaches.
Probably the world’s best-tasting oyster
There are oysters, and then there are oysters. Some are big and juicy, others small and silky. But the secret to the Swedish oysters’ appeal is all in the flavour. The species, Ostrea edulis, in combination with slow growing conditions in the deep, cold, mineral-rich waters of the Swedish west coast, give the oysters an uncharacteristically subtle character with clear hints of minerals. Some people think the taste is similar to iron, metal or even blood. Perhaps not a beginner’s oyster, but an oyster for those of us looking for a greater taste sensation.
Anyone for an oyster safari? The round, flat Ostrea edulis was the only oyster species in Europe until the late 1800s, and grows in Sweden from Varberg in the south to Strömstad in the north. In Grebbestad and nearby towns, there are opportunities to go out with the boats and dive for oysters, and of course down your catch.
Fish, shellfish and innovative cuisine
West Coast fish markets and shops offer a wide range of fish, fresh shrimp, in-season lobster, rope-farmed mussels, crab, an occasional octopus, and perhaps, most delicious of all, langoustine. Supremely juicy flesh and with a multi-layered taste, it is finger-lickingly-good and needs no company on the plate.
In Gothenburg – and along the west coast – there’s a great number of destinations for seafood lovers. The Michelin starred restaurant Sjömagasinet on the Gothenburg harbour opened in 1984, presenting a combination of truly traditional seafood servings, as well as a menu of more creative dishes.
Restaurant Fiskekrogen, located in an elegant building from the 1850s, features one of the best seafood platters in the world; with crab, langoustine, shrimp and lobster. Thörnströms Kök, one of Gothenburg’s Michelin starred restaurants, offers modern, Scandinavian and regional cuisine, and restaurant Bhoga, also Michelin starred, represents a new generation of inherently innovative kitchen teams that work in intimate cooperation with one of the country’s most responsive cocktail bartenders and sommeliers.
Malmö, gateway with character
Life in Sweden’s third city is heavily influenced by the proximity to Copenhagen just a short drive across the bridge. It’s country’s coffee roasting capital, where not only the taste of the coffee itself has great personality, but also the coffee house culture.
Also, Malmö could be called the neighbourhood style restaurant centre, with a number of truly homey places like B.A.R. and Belle Epoque. The best lunch in town is arguably served at Saltimporten Canteen where chefs Sebastian Persson and Ola Rudin create good food with great character and distinction based on the great pantry of produce from the south of Sweden.
Andreas Dahlberg and Nina Christensson are the restaurateurs behind Bastard in Malmö, serving modern European cuisine on a menu that changes daily. The food is simple, distinct and a proud purveyor of the wow-factor. The food at Bastard is just part of the overall experience – it’s full-to-the-brim with intuitive good taste, simplicity and the love of food pervading throughout the service and interior; white wall tiles, vintage school posters, shabby-chic tables and classic wooden chairs – and guests that appreciate uncomplicated, high quality food.
The charming backyard with a seated area opens in summertime. The restaurant serves up pizza and other rustic fare from its wood-fired oven.
The Mum, Dad and chef of Österlen
In the tiny village of Skåne Tranås in Skåne, chef Daniel Berlin runs an namesake inn-style restaurant or ‘krog’ together with his mother and father. His father’s responsibilities include cheese selection from nearby Vilhelmsdal dairy farm. His mother manages their fields of herbs, berries, peas, beans, radishes and the greenhouse for tomatoes.
Daniel Berlin, winner of the Young Chef of the Year Award at the 2011 edition of the San Pellegrino Cooking Cup in Venice, has long and established relationships with local producers of dairy products, meat and vegetables. The spring menu, for example, includes shrimp, tongue of lamb, wild herbs and asparagus. And Berlin certainly makes the most of milk from nearby farm, Hallingsbergs Gård. One dessert on the menu year-round is a medley of milk-based offerings presented as cream from cow’s first milk, sorbet, and froth.
To call Skåne and its south-eastern region Österlen ‘Sweden’s Tuscany’ is a cliché but the landscape is a beautiful roll of undulating hills, it’s lush green most of the year, and the soil produces fruits and vegetables of outstanding quality. Asparagus, apples, herbs and root vegetables flourish in the rich soils of the area, and small-scale producers of ecological pork, young roosters, honey and charcuterie are thriving. And believe it or not, Österlen boasts a bunch of newly opened boutique wineries.
For images: http://imagebank.sweden.se/