Smaklig måltid!
Bon Appétit, Scandinavian Style
Last summer, as we explored Oslo, drove along Sweden's west coast, and all the
way down to Sweden's deep south, we often paused for a bite to eat.
Bon Appétit, Scandinavian Style
Last summer, as we explored Oslo, drove along Sweden's west coast, and all the
way down to Sweden's deep south, we often paused for a bite to eat.
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On our first day in Oslo we went to Tjuvholmen Sjømagasin, a top-notch eatery.
Our repast commenced with a plate of French oysters
(Gillardeau and Fin de Claire) - and a small bottle of Tabasco.
Our repast commenced with a plate of French oysters
(Gillardeau and Fin de Claire) - and a small bottle of Tabasco.
Chef Jakob, with a Norwegian king crab...
the main offering that evening.
Lunch the next day was on Aker Brygge.
The name of the restaurant: Onda, which in Spanish means "wave,"
and refers to the restaurant's undulating wooden roof.
The name of the restaurant: Onda, which in Spanish means "wave,"
and refers to the restaurant's undulating wooden roof.
I recall Onda's delicious Bergen soup...
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and chef Terje Ness, who graciously gave me his recipe |
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Another culinary treat:
a tasting platter at Hotel Scandic Vulkan's new restaurant.
a tasting platter at Hotel Scandic Vulkan's new restaurant.
Then there was Ekeberg, with unsurpassed steamed mussels...
and Hake, the fish of the day...
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and a great view of the harbor and Oslofjord.
We are now in Sweden, on the small island of Klädesholmen, the herring capital.
At Salt & Sill, a restaurant and the country's first floating hotel,
herring, not unexpectedly, comes in a variety of marinades.
herring, not unexpectedly, comes in a variety of marinades.
Salt & Sill also serves other exquisite cold dishes.
On the pier outside stood chef Tomas Andersson,
grilling meat, sausages, and bell peppers.
grilling meat, sausages, and bell peppers.
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Dinner. After which Roxie is ready for a walk.
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In Gothenburg I met with Björn Persson in his Michelin-starred restaurant Kock & Vin.
And that evening Roxie and I dined on veal entrecote and strawberry cake
at restaurant Familjen, Björn's latest venture.
And that evening Roxie and I dined on veal entrecote and strawberry cake
at restaurant Familjen, Björn's latest venture.
At Villa Sjötorp, we find ourselves in the bygone era of national romanticism
and gingerbread houses.
and gingerbread houses.
From the veranda, in the soft evening light, we watch a boy on a swing.
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Meanwhile, the chef prepares the opener, carpaccio
with baby watercress and lingonberries.
After which comes the main dish: shrimp cassolette.
with baby watercress and lingonberries.
After which comes the main dish: shrimp cassolette.
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In the southwestern corner of Småland,
just a few kilometers from where I grew up, we discovered Gräddhyllan,
a café with an abundance of pastry, homemade cakes and other indulgences.
just a few kilometers from where I grew up, we discovered Gräddhyllan,
a café with an abundance of pastry, homemade cakes and other indulgences.
Its specialty: Slabang,
At Salt & Brygga, an ecological and stylish restaurant in Malmö,
we were served cod fresh from Lofoten, decorated with the owner Björn Stenbeck's own homegrown edible flowers, such as daylily and slingerkrasse.
we were served cod fresh from Lofoten, decorated with the owner Björn Stenbeck's own homegrown edible flowers, such as daylily and slingerkrasse.
Then came raspberry parfait, elderberry sorbet - and more flowers.
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Bastard, another Malmö restaurant,
described variously as a "hotspot for Malmö foodies" and "hipster heaven."
described variously as a "hotspot for Malmö foodies" and "hipster heaven."
For an appetizer I chose the restaurant's famous cold platter - Bastadplanka -
a signature dish that comes with a knife sticking out of the wooden plank.
Roxie picked the chicken liver paté with capers and anchovies.
All delectable , and complemented with a glass of organic Cotes du Rhone wine.
a signature dish that comes with a knife sticking out of the wooden plank.
Roxie picked the chicken liver paté with capers and anchovies.
All delectable , and complemented with a glass of organic Cotes du Rhone wine.
Raspberries galore.
Anna at Hallongården, an old 18-acre farm in southern Skåne,
turned raspberry mecca and popular tourist attraction.
Anna at Hallongården, an old 18-acre farm in southern Skåne,
turned raspberry mecca and popular tourist attraction.
In Ystad we lunched at Sandskogen's Inn,
another gingerbread house with good hearty food...
another gingerbread house with good hearty food...
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from bleak roe with red onion and créme fraiche to beef filet with horseradish
and oven-baked parsnips.
and oven-baked parsnips.
In Ystad, folowing in the footsteps of Henning Mankell's fictional hero Kurt Wallander
has become quite the thing to do for visiting mystery fans.
So why not get a slice of "Wallander" cake?
has become quite the thing to do for visiting mystery fans.
So why not get a slice of "Wallander" cake?