Restaurant Ekstedt

Slow-baked celeriac, smoked reindeer heart, and spruce shoots, paying homage to Nordic forests.

Delicately hay-smoked Arctic char, served with fermented garlic and a crispy potato terrine.

Locally sourced venison, seared over open flames, accompanied by juniper berries and a rich game reduction.

A deeply umami broth crafted from foraged forest mushrooms, served with wild herbs and an egg yolk.

Sweet langoustines briefly kissed by fire, served with browned butter and dill oil.

A delicate panna cotta infused with birch sap, topped with sweetened cloudberries and toasted oats.