Starter
Creamy onion soup with Trakt’s wild nettle purée, fried crumbs from Åkes chark elk sausage, diced cucumber, and grated farmhouse cheese from Räven och Osten

Main Course
Butter-fried zander caught in Hjälmaren with a fresh, creamy lemon sauce, boiled potatoes grown in Björnstorp, pickled celeriac with fried rye crumbs, roasted fennel with honey from Skirö, oven-baked beetroot, and chopped herbs in cold-pressed rapeseed oil

Dessert
Hazelnut roll filled with vanilla and egg cream, whipped cream, and fresh berries

Starter
Fried “eldost” cheese from Räven och Osten with nettle pesto from Trakt forest, browned butter with spring spruce shoots, dried carrot, lemon-marinated fennel, and roasted crispy buckwheat kernels

Main Course
Hereford beef from Trakt marinated in herbs with warm roasted garlic sauce, roasted potatoes from Björnstorp, pickled tomato, and seasonal vegetables

Dessert
Frozen cheesecake with roasted white chocolate and and seasonal fruit or berries from the local area

Starter
Pan-fried potato flatbread filled with a spread of salmon farmed and hot-smoked by Jiri in Havsjö, shredded cabbage with apple topped with crispy onions

Main Course
Hackebiff made from minced Hereford beef from the farm and venison from Lollen, mashed potatoes from Björnstorp, raw-stirred lingonberries and blueberries, roasted carrot with spruce shoot syrup and carrot crunch, pea pod

Dessert
The kitchen’s ice cream with spring spruce shoots, rhubarb compote from Sällehägnad with cardamom, topped with roasted almond crunch