Finnish beets, creme fraiche, and elderberrywinewineGreens from “Ahlberg” farm with mayo dressingwineServer and wine ladyBread serviceButterFree range egg, nettles and deep fried emmerSmall interiorWild salmon, smoke, cucumber and yogurtwineChef Filip Langhoff coming to the table to talk about the foodPotatoes, kale and cream with chive, wildflower, dillwinePerch and butter with “premature” vegetables in a champagne sauce with perch browned butterwineSlowly cooked lamb from Sallvik with onion and elderflower, onion puree and spinachPickled sorbet with Danish cream, cream fraiche and cookie curmbleswineRhubarb with frozen syrup of black currant leaves with lemon meringuewineRaw milk, white chocolate and sorrell and deep fried buck wheatChocolate and licorice cake, black currant meringue
