Airdried ham from Fors manor, 18 months of ageing

Crispy bread filled with creamy shrimps and langoustine, yuzu kosho and pickled cucumber

Tartlets with almond praliné, peas, lemon and mint

Toast of Japanese milk bread with tenderized steak, Swedish bleakroe from Junkön and browned butter cream

Poached spéciale oyster with rhubarb dressing, green apple and horseradish oil

Freshly baked sourdough bread with parsley- and garlic bread

Small piece of cheese

Crudo of lightly salted halibut with white strawberries, salted garden cucumber, scallop emulsion and jalapeño

Tenderized steak tartar with tarragon mayonnaise, crown dill pickled tomato, sunflower crisp and chili

Grilled char with yuzu pickled tomato, soya cured trout roe, ice salad and pickled coriander seeds

Artichoke with elderflower cream, almond chimichurri, lovage and garden sorrel

Steamed pike-perch from Ängsö with radish cress, primeur golden beet, tarragon pistou and mussel velouté

Tenderized chicken thigh from Munka-Ljungby, chicken tortellini, fried chanterelles and grilled broccolini

Grilled lamb with roasted fennel, aubergine cream, herb sauce and spice crisp

Pappardelle with roasted zucchini, beurre blanc, peas, mint and lemon

Verbena preserved peaches with yogurt- and wood sorrel ice cream, almond praliné and candied almonds

French toast of Japanese milk bread with almond ice cream, medlar marmalade and white chocolate cream

Black currant sorbet with yoghurt- and coconut foam, meringue and limoncello marinated currants

Piece of cheese with Lux marmalade

Scoop of sorbet/ice cream

Lux chocolate praline with salt toffee