SKAFFERI Magazine 1 by Turistrådet Västsverige

PA NTRY

SK AF FE RI Clean, fresh, bold and honest Find the finest flavours in Gothenburg and

MARCUS SAMUELSSON dreams of Smögen

CRAZY ABOUT FOOD? Discover what ‘The Taste of West Sweden’ means to you and the good life

CHEESES TO CHALLENGE FRANCE AND ITALY

LOBSTER

www.westsweden.com

AFFERI K S PEEP INSIDE OUR PANTRY Skafferi is the Swedish word for pantry but if you’re a tad trendy you might call our pantry a 'walk in closet' for everything by way of food. After all, every well-stocked, cool-room pantry should be an adventure and a journey of discovery, laden with everything from fresh vegetables to yesterday’s leftovers, from fruit and juices to cheeses and jams. So it is with West Sweden where the large pantry shelves are called Bohuslän, Dalsland and Västergötland. Västra Götaland is our official name but normally we just say West Sweden – a great place to live and to visit. West Sweden believes in ‘the good life for all’ founded on the belief that the food we consume is not just a necessity for our growth, strength and health, helping us keep fit for school, work and a good life in old age – but that our food ingredients should always be of the highest quality, full of seasonal freshness, travel as little as possible and contain all the nourishment we need.

‘Lokalproducerat i Väst’ (Locally produced in West Sweden) works with producers and farm shops. They are one part of ‘Smaka på Västsverige’ * (The Taste of West Sweden) brand. The

other part, ‘Västsvensk Mersmak’ (West Sweden – More Taste) guarantees quality amongst those restaurants in West Sweden who pledge to work with local produce and strongly commit to the environment. Gothenburg – the event city – sells itself on art, culture, grand streets and new trendy areas like 'Roda Sten'. Yet there is also so much fine food. Gothenburg’s gastronomic prowess is marketed under the slogan ‘Taste of Gothenburg’, a well-developed cooperation between the city, restauranteurs and producers, created by Göteborg & Co and the Gothenburg Restaurant Association. Its aim is to take the city to even higher fine food standards Add to this Saluhallen (the wonderfully refurbished old market hall), the thriving fresh fish market and an established supplychain from local producers and you have the ideal ingredients for the ingenuity of our local chefs to take-off creatively. It’s no wonder we have no fewer than FIVE Michelin starred restaurants. Not bad for a second city! A fine meal is one of mankind’s most delightful and sensual experiences. It’s what we can serve in West Sweden – and serve so well – that our food alone is reason enough to travel here. Gastronomes from around the globe are coming here just to experience our culinary skills. Competition is tough, sure, but we’re now ready to compete with top famous food regions like Provence or Tuscany. In this magazine we wish to inspire travelers, and indeed, everyone who lives in Gothenburg and West Sweden to try new experiences in our well-stocked pantry. You’re very welcome to come and taste West Sweden.

Executive Editor Sofia Lennström

S I T POTA

English Translators Duncan and Barbro McAusland

edIToRS

*‘Smaka på Västsverige’ (The Taste of West Sweden) is a global brand that is owned and operated by the West Sweden Tourist Board and ‘Lokalproducerat i Väst’ (Locally produced in West Sweden). The purpose is to present the food and cuisine of West Sweden to the world as a desirable product and to ensure quality standards. The brand applies to producers, farm shops and restaurants that are certified under ‘Västsvensk Mersmak’ (West Sweden – More Taste). To find out more please visit: www.westsweden.com

Text Editors/Writers Inger Svensson and Maria Zihammou

Illustrations Fanny Spång Cover Photo Åsa Dahlgren

Art Director Sara Lindström, Dear Area

Editorial Board Jill Axelsson Pabst Therese Karlsson Jessica Blume

Graphic Design Dedicate

Printed/Print run 2013/5,000 copies

Skafferi (Pantry) is published by the West Sweden Tourist Board in collaboration with Lokalproducerat i Väst (Locally produced in West Sweden), and Göteborg & Co. IIf you have any queries or wish to contact the editors, please email sofia@lokalproducerativast.se

INGRedIeNTS

Swedish Festive Food Traditions. Midsummer in Sweden is celebrated with 24 hours of dancing round the maypole, silly froggy songs and sweet dreams about the big love. christmas and autumn bring traditions of tomte, elves and shellfish. Seafood and herring recipes in a multitude of variations, cold snaps and beer are common denominators of these great celebrations. cheers!

14 charles de Gaulle, once president of Fran ce, complained that it was difficult to govern a cou ntry with 246 cheeses. Itâ&#x20AC;&#x2122;s no problem in West Swe den where our cheesemakers live in peace and harm ony.

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MARCuS SAMueLSSoN Foto: Bertil Lindgren

d pure, simple an s nt ie ed gr in at re G gether for a ﬂavours that marry to is his siggreat food experience rsson, chef at de An k ri ed Fr . re tu na job. West coast loves his

dreams of Smögen

West coast Sushi has nothing to do with the Japanese variety. Yet this kind from Sweden’s West coast is also about raw fish – the herring – and its classic accompaniments: freshly boiled potatoes, crispbread and mature cheese. Simplicity is the characteristic of this classical dish which comes in a thousand ﬂavours.

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Short and sweet. Page after page of inspiration from Taste of West Sweden's restaurants, inns, producers and farm shops. Good products and great personalities to attract you off the main road and into ﬂavoursome country roads and byways.

Komjan is Old Norse for cumin and now ﬂavours a new tasty porter which can be enjoyed at Thörnströms Kök, a Guide Michelin starred restaurant in Gothenburg.

way. We have made it Tasty food parcels on their book Smaka på Västeasy for those who want to en) – meals, accomsverige (Taste of West Swed in one package. Great modation and activities – all enjoy! experiences ready to go –

34 36 Shellfish Safari A culinary tour on sea and canal

Text: Maria Zihammou Photos: Lisa Nestorson and Stefan Edetoft

C an yo u talk ab o u t a chee k y kitch en ? Yes, in Gothenburg you can. Gothenburg is one saucy city. Other cities can sometimes be a bit cocky. So it is with restaurants in Gothenburg. They don’t so much follow trends as go their own way. The result is a port city with a laid back nightlife, a black belt in seafood and cooks who have the rare ability to create unusual dishes that taste really good. We meet some of them in conversations about their pride and pleasure in their jobs and their love of using local produce.

iven that Gothenburg is not a very large city, the choice of great eateries has grown tremendously in the last few years. For example, now we have a grand hotel with an Asian theme – the talented Frida Ronge’s ‘Vrå’ restaurant at the Clarion Post Hotel. She has successfully thrown herself into a world dominated by male chefs to create an Asian cuisine with a Nordic twist. While the small restaurant newcomer, ‘Bhoga’, has already received much acclaim internationally for its simmering ambitions! It’s not possible to speak of Gothenburg’s restaurant life without talking about Leif Mannerström. Leif laid the foundations for the city's restaurant development and, together with a number of talented chefs, has put the city in a strong position as a food city with a twist – a wheeler-dealer port with a fabulous reputation for seafood. Within the dark and retro interiors of Leif’s latest restaurant, ‘Kometen’, you can enjoy classic Swedish cuisine updated with his own palette of skills. Though exciting new concepts are often appreciated, the simple and unspoilt can also be absolutely wonderful. Authentic old charm is still needed within the broad range of restaurants in a city if it is to be interesting and genuine. Then there are all the Michelin starred restaurants: – ‘Fond’, ‘Thörnströms Kök’, ‘28+’, ‘Sjömagasinet’ and ‘Kock & Vin’. ‘Swedish Taste’ is another restaurant in the top tier working with local ingredients and there are many, many others with exciting offerings in the middle, less expensive tiers. Magasinsgatan

‘It’s exciting working with what’s in season right now. And creating food in unexpected combinations like artichoke ice-cream.’

in central Gothenburg is a bit tucked away but full of interesting restaurant life while Mariaplan and the streets around Järntorget are also worth watching. We also suggest you experience some of the surprisingly good fast food options which marry good local ingredients with locally brewed beer. Kock & Vin’s’ restauranteur, Björn Persson, has long worked Star restauranteur, Björn with produce in season. Persson, is passionate about - "It’s about creating something superb from what is avaideveloping the Gothenburg lable", says Björn. restaurant scene. He continues, "It’s exciting working with what’s in season right now. And creating food in unexpected combinations like artichoke ice-cream." Bjorn has long been one of Gothenburg's most successful and acclaimed restau-

excellent. He also mentions Tomasz Proczkowski and talks about his ranteurs. Kock & Vin’ doesn’t have written menus. They want to surprise their guests. Hökensås Charcuterie and his passion for food craftsmanship. – "If we get our hands on some fine lamb then we’ll work with that. Guests choose to put their trust in what– "one day, he called me to find out if I was at the restaurant. ever we create – that’s the menu!" says Björn. He had developed a sausage and drove two hours to Gothenburg The lamb he prefers is from Bitterna Lamb in Vedum just to give me taste and see if I liked it." says Fredrik. who produce extremely good quality. His wish for the city He also thinks there’s an advantage to working with smaller is that the mid-range restaurants will get even stronger. producers because there’s a more personal dialogue. ‘More fun dining than fine!’ – "If I need a specific product I can ask the producer to create Fredrik Andersson, also ambassador for Smaka på it for me. I just need to let him know in good time and a solution Västsverige (A taste of West Sweden), opened his restauis usually found." says Fredrik. ‘I grew up in the countryrant and bistro ‘West Coast’ a year ago. It has the feeling "It’s important for these producers to invest in new products side in dalarna with tasty of a market food hall with artisan produce. The signature and to promote themselves more widely. Building volume isn’t food from entirely local theme is rustic. The menus are almost solely based on what easy. Consumers also need to be more demanding and should chef Fredrik Andersson finds and becomes interested in. insist on knowing from where raw materials come." ingredients. Mom bought – "I grew up in the countryside in dalarna with tasty Pork is a favourite from his childhood for Fredrik. He hints half a pig and vegetables food from entirely local ingredients. Mom bought half a pig that the oven is an excellent and easy way to cook it as roasting from local farms. It was and vegetables from local farms. It was cooked with loads of or stewing can run at lower temperatures. But he also craves cooked with loads of country flavours from all around us." says Fredrik. simple, classic Swedish dishes. country ﬂavours from all Rustic food is typical of his cooking. Thanks to sourcing – "Potato pancakes with fried pork, cranberries and a glass around us’ prime ingredients from real artisan producers he can produce of ice-cold milk. There is hardly anything to beat it!" says Fredrik. amazing dishes. Cheeses from Halltorps dairy, for example, are

Rustic food is typical of Fredrik Andersson’s cooking.

Photos: Thomas Yeh

Johanna Restaurant in Brunnsparken in the the 70s.

It started with Johanna in Brunnsparken Today Gothenburg has five Guide Michelin starred restaurants and an enormous desire for more.

here have also been flattering reviews in the White restaurants. Its aim was to drive up standards and make them so Guide, the most respected Swedish restaurant attractive and competitive that this itself would be a reason to visit the guide. Given the city’s size. It's an impressive and region from other areas of Sweden and abroad, just like those other remarkable achievement. European regions celebrated for the quality of their produce and the Genial host and guide on this long sauceexcellence of their cuisine. pan journey to the stars has been Leif Mannerström. He and The ‘Västsvensk Mersmak’ educational project encourages the his chef friend Crister Svantesson began to showcase their development of higher standards and is a guarantee of the quality of Swedish interpretations of French cuisine in Gothenburg the local restaurant cuisine and produce. Within this project the best back in the 70s. At Johanna, Mannerström and his friends chefs and restauranteurs become teachers and mentors to those wilwanted to show what a fine-dining experience was all about. ling to invest and participate. The Bohuslän, Dalsland and VästerSo Gothenburg’s culinary bar was set at a really high level götland counties participate in connection with press trips and profrom the start. Why settle for less? In Gothenburg we realised motional activities abroad and are ambassadors for West Sweden. back in the early 90s that an attractive culinary experience is Interest in food and the environment is huge. And the number of in itself one of the best reasons to visit. The key to success those belonging to the Mersmak scheme is large and growing. More has been the cooperation of chefs, businesses, the city and and more establishments are gaining their Mersmak certification the region. In 2012 Gothenburg was 'Food Capital of Sweden'. while the number of local producers who have joined the collaboration is rising continuously. ‘Västsvensk Mersmak’ (West Sweden The breakthrough by ‘Västsvensk Mersmak’ – More Taste), collaborates with 'Lokalproducerat i Väst' (Locally (West Sweden – More Taste) produced in West Sweden) under the umbrella scheme 'Smaka The West Sweden Tourist Board's operations started in 1999, på Västsverige' (The Taste of West Sweden) and is a recipe for when the Västra Götaland region was formed. One of its first success for the entire region and something of a model for the tasks was the development and recognition of West Sweden’s development of ‘Culinary Sweden’ – a government initiative.

Genial host and guide on this saucepan journey to the stars is the doyen, chef Leif Mannerström.

on Gothenburg's MARIA ZIHAMMouS

TASTy BITS

Gothenburg has evolved fast as a fab-food city. It’s now a foodie’s dream destination. Not only is there the scrumptiousness of all that celebrated seafood there are lots of other things beside the seaside. Join a culinary journey through Gothenburg with food writer Maria Zihammou. here she shares her top tips around foodie’s Gothenburg.

BReAKFAST To start your day with a hearty meal I choose ‘Café Kanold’. In this beautiful turn-of-the-century setting one can enjoy a simple but tasty breakfast smörgåsbord. one advantage here is that you can pop round the corner to Saluhallen – the indoor Market Hall – where you’ll find Jeanna Kanold’s superb hand-made chocolates. Saluhallen is in the middle of Kungstorget in the heart of Gothenburg. Here you can take a peek at Kanold’s praline production and buy almost any kind of food. For over a century a meeting place with lots of tempting tasty opportunities, Saluhallen recently underwent a thorough refurbishment. There’s lunch or coffee (fika) to be enjoyed here, too.

ﬂickornakanold.com goteborg.com Not far from the ‘Café Kanold’ there is ‘Brogyllen’ next to the canal at Västra Hamngatan 2. It serves a French/continental style breakfast with yogurt, eggs, croissants and jam. or try something from their large selection of delicious open sandwiches.

LuNCH

FIKA – SWedISH ‘eLeVeNSeS’

When your tummy starts to rumble head back to Järntorget. Not far from the tram stop is ‘Lagerhuset’. This is a favourite Gothenburg restaurant. There’s a City beat to it, an eclectic decor and always lots of people. It has interesting and changing menus with a nice meld of new and traditional.

Coffee at ‘da Matteo’ is served with barrista artistry. The beans, imported from selected plantations from around the world, are roasted in its own roastery in the atmospheric Magasinsgatan. There’s a selection of sandwiches, salads, pizzas and pastries. everything comes with with an Italian signature.

lagerhuset.net

damatteo.se

If you want to try out classic Swedish fare you’ll find it at ‘Sandberg & Månsson’ in Magasinsgaten. Beware of long queues – get there early (before 12 noon) if you want to be sure of a table.

Not far from the cathedral there’s ‘Pour Bon’ for delicious lunches and a rich variety of amazing pastries and sandwiches. Bakery Master Jan Hedh provides the inspiration, which shows in their lemon meringue pie – so good you’ll be back for more.

sandbergmansson.se

pourbon.se Alternatively there are two places right next door serving high quality fast food. ‘Gourmetkorv’ serves delicious sausages from around the world with a variety of handmade relishes. And there’s ‘Strömmingsluckan’ if you prefer something fishier.

gourmetkorv.se strommingsluckan.se

Another favourite and somewhat simpler outdoor cafeteria in Mariaplan is – ‘Cum Pane’ – an ecological bakery that also serves coffee.

cumpane.coop Café Kanold

‘Mr. P’ is one of Gothenburg's better bistros just behind the Michelin starred ‘Fond’ at Götaplatsen. Really tasty food in a stylish environment.

mr-p.se By the way, I think lunches in some of Gothenburg's gourmet restaurants are often surprisingly affordable: such as a gourmet lunch at ‘Swedish Taste’. When I was last there I had divinely crunchy pork with equally good onion sauce. dreamy!

swedishtaste.se

brogyllen.se If the weather’s good and an outdoor breakfast is an option, stop by Järntorget and buy a bag of breakfast from ‘Way Cup’. They have a variety of tasty sandwiches, coffee and juices with organic and local produce. Then stroll on and enjoy the atmospheric view of the boats on the Göta River and eat your breakfast sitting on the nearest quayside or jetty.

waycup.se 10

‘Kometen's’ interior is as it always has been – nicely classical amidst all the trendies. Here you’ll have immaculate service in fine tradition. And the food? yes, it really is good – a dining experience that will make your food-soul happy. Make a reservation and if you’re lucky they’ll be serving Strömming – a delicious dish of prepared herring with lingonberries à la Leif Mannerström.

restaurangkometen.se

uset

nt Lagerh

Restaura

dINNeR Nearby the central railway station there’s the Clarion Post hotel. Choose between the sumptuous surroundings and West coast inspired food of the ‘Norda Bar & Grill’ – or choose the Asian fusion menu of Frida Roger’s ‘Vrå’ restaurant.

SWedISH FeSTIVe Food TRAdITIoNS

nordabargrill.se restaurangvra.se

midsummer? A SWedISH CITy AT

‘Hos Pelle’ is a well-known and popular eatery in the Linné area. you’ll be served food cooked with a great love for prime ingredients and with a Swedish signature. Pelle danielson's food does not disappoint.

– WeLL, MAyBe NoT!

hospelle.com Hungry for the finest of dining in a stunning location by the river? Then go to Sjömagasinet, Gothenburg's legendary seafood restaurant. Incredibly, this is the third restaurant for which chef/owner, ulf Wagner, has won a Michelin star. His partner, Gustav Trädgårdh was chef of the year, 2010.

sjomagasinet.se ‘West Coast’ at Gothia Towers is another hot spot with the signature of top chef Fredrik Andersson. Here you'll find food cooked with local ingredients at their freshest and best. For a hotel lobby restaurant this is truly outstanding – a blend of bistro and food hall.

westcoastgbg.se A newcomer said to have high aspirations I'm curious to try is ‘Bhoga’. Inspired by the chef’s many years working abroad it promises a delicious menu using Swedish ingredients in season. A dining experience beyond the ordinary, they say.

Strömmingsluckan West Coas t

Cut out and keep!

bhoga.se

For the best tastes in Gothenburg!

You might imagine that as Swedish ‘Midsummer’ is such a big celebration it would be seen in cities like Stockholm or Gothenburg.There may be a few festivities in city parks but most folk will be out in the country as Sweden’s famous ‘Midsommar’ is traditionally celebrated in summerhouses, on village greens, in meadows or on farms. It starts when the early morning dew is still in the fields – that’s when maidens, young and old, collect wild summer flowers for making the wreaths they’ll wear for the celebrations. The centre of attraction will be a large ‘Maypole’ decorated with leaves and flowers under which there’ll be lots of traditional songs, dancing, fun and games. The ‘Maypole’ is actually erected in June – official ‘Midsommar’ is always on the Friday nearest the 21st, the longest day of the year. The poles come in different shapes and designs depending on where in Sweden you are. What is universal is that once it’s up the dancing starts. Children, young and old, hop around it in time to songs accompanied by violins, guitars and accordions. The froggy song (‘Små Grodorna’) is a must and there are dozens of others, most of them with their own gestures and dances – the children know them all. Midsummer food consists of wonderful new Swedish potatoes (which arrive just in time), herrings in a variety of flavours, Jansson's Temptation (a hot dish of potatoes, anchovies, onions and cream) and of course meatballs – all finished off with fresh strawberries, ice-cream and whipped cream. For drinks there’ll be beer and various snaps for the grown-ups – with a silly song for every glass. It’s not necessary that the songs be in perfect harmony as long as they’re sung loud and hard into the summer night. Midsummer ends with a traditional romance for girls in which seven different kinds of flowers are picked to put under their pillows so that their future partner will appear in their dreams. Ah – such sweet traditions!

Local Menus with

West Sweden attracts food tourists from near and far. These days we’re all more food conscious and more of us are beginning to get interested in where our food comes from. Here we’ll meet three young chefs, all ambassadors of Smaka på Västsverige (A Taste of West Sweden), who prefer to cook as regionally as possible.

‘Less is more’. Few and simple ingredients are always best. Anna Bengtsson, chef at the Kosters Trädgårdar enjoys being able to pick ripe tomatoes straight from the vine.

Food magazines, cookbooks and TV food programmes constantly assail us – we can’t get away from it – the subject of food – even if we can’t all grow our own we’re still interested in how it’s grown. So not surprisingly there’s a trend to source your own and discover your local produce and regional cuisine. The global brand 'Smaka på Västsverige' was launched in 2007 to cultivate the connection between chefs, farmers and local producers and to increase awareness of good food and develop the region’s reputation for fine food. The mission – a region worth visiting for the quality and reputation of its food. A great goal! Anna Bengtsson, chef at ‘Kosters Trädgårdar’ (gardens) is working in an environment that would turn most chefs green with envy, because ‘Kosters Trädgårdar’ grows the tastiest vegetables, herbs and fruit any cook could wish for.

produce as it comes along; so in years like this, when everything’s late, I have to rethink my menus from what I had first planned."

How is it to work in a place where you grow your own?

At the other end of our region, at Norrqvarn on the Göta Canal, working chef Emelie Nielsen likes to cook food as simply as possible. She says that’s very easy because her raw materials are so incredibly good. Then you

– "You get an incredible respect for the raw materials here. I see all the work that goes into it so I want to make use of everything and waste as little as possible. I also use the

What materials are your favourites?

– "Herbs! I can’t cook without herbs: basil in particular and mint, coriander, thyme and oregano. Even weeds like ground elder can be good. Tomatoes are another favourite." What do you prefer to cook?

– "It's hard to say. I’m led by the seasons. Tomatoes are good and, depending on the variety, you can do almost anything with them. Such as tomatoes pickled in vinegar. Or cook up a sauce with vanilla and cherry tomatoes and serve it with a warm, dark chocolate cake. But using a few simple ingredients is my best recipe."

Just outside her house Anna Bengtsson grows the best vegetables, fruit and herbs.

The traditional old canal boats glide by Norrqvarn.

More Taste don’t have to make fussy dishes.

Text: Maria Zihammou Photos: Lisa Nestorson and Karin Björk

to treasure. Linnea Wennerberg has worked as a chef here for six years and is very happy.

What characterises your cooking?

– "I like original and pure flavours. If you work with good ingredients and put love into your cooking you don’t need to do so much. I want food to be tasty and I want to highlight the natural taste."

What sorts of diners have found you?

What local ingredients are you happy with?

Where do you find your passion for food?

– "I very much like 'Hjordnära mejeri' - their dairy products are excellent. They handle the materials carefully and it shows in the taste."

– "It's probably the producers. I'm looking first for perfect raw ingredients and I base my cooking on the best of what I find around."

– "Couples and families who enjoy the tranquillity and appreciate good food. Most have a good handle on what they eat and are choosy about their food."

How do you cook? What’s the biggest challenge in getting hold of local produce?

– "Producers need get out to the grocery stores more often to meet their end-consumers. They should be taking out samples to taste and talking-up their products. I think that helps because it’s so easy to go on choosing the same product one always has. Shoppers need help …" How do you see growth in the business in your area?

– "I think it’s increased. I feel that the ‘local and close’ idea has taken off. I believe it will increase further. But it’s important to have quality assurance. ‘Smaka på Västsverige" is a good quality stamp that says that the produce or the restaurant is good. So people looking for local produce can look for the label and be sure of the quality.

– "I often cook very simple food – pure ingredients with few frills. Home cooking is always good and something I grew up with. Both my grandmothers cooked very, very good food. At the moment I’m going through all their old cookbooks. But most of the recipes they kept in their heads." Is there any food produce you're extra curious about? – "Venison has been on the increase lately and I find that incredibly exciting. The whole animal is fine to use and some parts are good lightly smoked. Beetrootss go well with it."

Some kilometres north of Gothenburg in Bohuslän lies ‘Villa Sjötorp’. This beautiful heirloom building right by the sea is a place

The dreamlike Villa Sjötorp with its lovely sea-view.

See ALL THe SMAKA PÅ VäSTSVeRIGe ReSTAuRANTS oN PAGe 39

SWedISH FeSTIVe Food TRAdITIoNS

CHRISTMAS IN WeST SWedeN – A FISHy AFFAIR A Swedish Christmas is rather different. It starts with Santa Lucia on 13 December. A much loved Neapolitan Saint is celebrated in this festival of light with a carol-singing, candle-lit procession of maidens in white gowns led by the Lucia figure herself crowned with candles. This little procession takes place in homes, in workplaces, schools and churches throughout Sweden and wherever in the world Swedes find themselves. Christmas itself is celebrated on Christmas Eve, 24 December [Julafton] and that’s when Father Christmas – or Tomte – arrives, most usually after Walt Disney and the Christmas table. Quirkily, it has become a tradition in Sweden that at three in the afternoon every kid in the country sits down in front of the TV to watch Disney’s Donald Duck show. Christmas in West Sweden is slightly saltier than elsewhere. Here the Christmas tables will be groaning with as much seafood as the more traditional hams and meatballs – maybe even with the pungent lutfisk, made from reconstituted dried white fish, usually cod. But always herrings will be at the centre of it all. Snaps and Christmas beer are again part of the tradition. Then there’s risgryngröt, a special rice porridge with one bitter almond in it. The person finding it gets to make a wish, or, it is believed, will get married in the coming year. Traditions are traditions …

AN UNINhIBITed PASSION FOr cheeSe At ‘Sivan’s cheese Shop’ in the middle of Varaslätten, cheese and bread are the very stuff of life. They know how good cheese should taste. ‘Otherwise we might as well quit’ Sivan says. We visited the family business, which is run by her daughter Sofia Johansson, who turned her interest in cheese into a lifetime project.

Text: Maria Zihammou Photo: Åsa dahlgren

A F T e R:

Sivan’s Cheese Shop moved into new premises, formerly a military garage, deep in the countryside.

SIVANS oST Near to vast open fields down a narrow winding lane we finally reach the goal – Sivans ost (Sivan's Cheese Shop) specialises in mature hard cheeses. In what was previously a military garage there are still a few bits of martial paraphernalia about – but new meets old in a delightful way. It‘s just as Sofia Johansson wants it. on ornate metal chairs are hand-crocheted cushions (or sausages as Sofia calls them). – "In the beginning there was nothing more than a rather sad and empty space. But we wanted to keep the image that most people had of us. Mom's famous because she started storing cheese in her garage." says Sofia.

Mom is Sivan herself. A well-qualified and well-known cheesemaker with a nose for how a really good cheese should taste, cheeses suitable for storing. For it is with this nose that Sivan has carried on the family business and taught Sofia the art of storing cheese. – "I come from a long line of colourful women cheesemakers. It started with Sivan’s great grandmother Kristina. She started making cheese in 1875," says Sofia. The story could have ended there but luckily the dairy business was passed down through the family. Sofia's grandmother, Anna, was also proficient in making, storing and selling cheese. "She was like all the women in this family – very stubborn!" says Sofia and bursts out in chuckles. Anna sold cheese, butter and eggs at Lidköping market. – "There weren’t many people who sold their

own cheese in those days", remembers Sofia. So her cheese quickly became famous and Anna also began buying in tasty cheeses to store and resell. As it turned out it was a great business idea. Sofia says that the cheeses were all around her while she grew up so, just like her mother, she absorbed the craft of storing and selling cheese. "An ordinary piece of Hushållsost (household cheese) stored in the right conditions will taste completely different from the buttery, mild stuff which first characterises its younger self." – "As soon as I could count to 20 I helped my mother at market. Since then cheese has been part of my life," says Sivan. The cheeses to be laid up for several years have to be selected very carefully. It needs good market knowledge and a refined and experienced palate. Sofia always brings Mom Sivan along when buying cheese. – "We cut, taste and smell the cheese. If we think it has potential we buy in bulk. It is important that all the cheeses are from the same batch so we can be sure to get the same great taste with all the cheeses we store. If a cheese isn’t great to start with it’s not going to improve later," says Sofia.

Today, Sofia is the fifth generation cheesemonger and she thinks it's great to know their customers so she knows exactly what they want. That personal touch is always extra fun. – "My own favourite cheese is a long matured Svecia that I love to eat with knife and fork. I often eat cheese after dinner. Goats’ cheese is also very good and so is a creamy blue cheese. If I feel like dessert I choose a ripe Brie on cinnamon crispbread with blackberry jam." "Each cheese has its own occasion", says Sofia. Sofia did not plan to run the family business. She was more curious to experience the world. She had time to try a variety of jobs – as a pastry chef, baker and sous-chef, both in Sweden and abroad. – "I like to bake and used to run a bakery in Grebbestad, so it seemed seemed natural to combine the cheese shop with our own bakery. Cheese and bread belong together. I source as locally as possible with flour from the neighbourhood and it's always fun to find new recipes," she says. The smells from the bakery next door are wonderful. Sofia picks up freshly made thin crispbreads

BeFoRe : “The cheeses to be laid up for several years have to be selected very carefully. It needs good market knowledge and a refined and experienced palate. Sofia always brings Mom Sivan along when buying cheese.”

Cheese enthusiasts come to immerse themselves in a variety of cheeses and hear the story of how Sivan’s Cheese Shop began life.

baked with natural ingredients and organically grown flour. – "The lovely thing about the bakery is that I can make an impact and produce crispbreads I like. I’ve always had loads of ideas and love to try new flavours." When Sivan wanted to sell her the company Sofia first said no but then changed her mind. – "Mom has always supported me and now it was my turn to give something back to my mother. She ran her own business all her life so her knowledge and support has been a great comfort to me. And the more I delve into the cheese business the more I enjoy it." says Sofia. Soon, a crowd of cheese enthusiasts arrives for a cheese tasting and obviously Sivan has to be there. Together Sivan and Sofia relate their family story and how the cheese business began. And, of course, invited them to sample her tasty, well-aged cheeses. – "I always wanted to be unique and sell seasoned cheeses with great flavour. Sofia has been has been trained by me and is now as good as me." concludes Sivan.

HALLToRPS dAIRy

SIVAN JoHANSSoN AGe 74 PRoFeSSIoNAL CHeeSeMoNGeR Sivan runs the cheese shop along with daughters Sofia, who works with cheese, and Maria who handles the family business’s economics. BACKGRouNd Sivan’s mother Anna was a cheesemonger and dairymaid. A profession she inherited from her grandmother Kristina who first started making cheese in 1875. Sivan was known for cheeses matured in her garage and sold her wares in the market at Vara for over 25 years. FAMILy Husband Mauritz with children Sofia and Maria. RIGHT NoW Is still active in the company with cheese tastings. SoFIA JoHANSSoN AGe 44 PRoFeSSIoNAL CHeeSeMoNGeR baker and confectioner. BACKGRouNd Has worked in many restaurants and hotels. Both as sous-chef and pastry chef. FAMILy Partner Hasse, daughter Tuva and stepson Marten. LIVeS in Skara. RIGHT NoW Has been running ‘Sivan’s Cheese Shop’ for 6 years in newly opened premises at oljeberget in Baljered. There's a cheese shop, bakery and café. Together with Mom Sivan, Sofia also arranges cheese tastings. www.sivansost.se

Want to try an unpasteurised goats’ cheese with its very own character? ‘Halltorps Dairy’ produces organic cheeses with rich aromas. Svante and Anna Kaijser share the job of farming and operate the dairy in which the cheeses are produced. Anna has always had a weakness for French cheeses and it was when she lived in the Dijon area she discovered delicious goats’ cheeses. When she had the opportunity to buy the farm where Svante's grandfather was born the couple chose to move there to work the land and start their own dairy. The rich flora that varies from farm to farm gives each cheese a unique flavour. ‘Farfars Pärla’ has won gold medals on several occasions at the Swedish artisan food competition. Anna Kaijser eats her cheese with a simple accompaniment, like handmade crispbread, to optimise the cheese flavour. Like the French she prefers young cheeses without a trace of over-ripeness. Because, according to Anna, then one can detect the tangy butter taste and the delicate flavour of fresh goats’ milk. She also says that in a young cheese you show your talent as a producer. Already in a young cheese you can decide on the quality of craftsmanship. www.halltorpsmejeri.se

Text: Maria Zihammou

Gäsene dairy Want to taste a cheese from the House of Angels? Among Västergötland’s stone walls and red cottages you’ll find ‘Gäsene Dairy’, a lively, 80 year old, on-theball company supplying Swedish and foreign cheese lovers. The dairy is also important in conserving this ancient landscape. The cows that supply the milk to the dairy keep this landscape open and forest free. And the local farmers who care for and milk the cows are the dairy's proud owners. The result? – A well tended landscape and very good cheeses from Sweden's smallest dairy association. Today’s cow pastures were first grazed by geese – hence the name Gäsene. Today geese pop up on the brand logo for products of ‘Gäsene Cheese’. In the 1950s there were more than 900 milk suppliers, each with about 2 cows. Today there are 30 farms each with 50 - 60 cows. And all of these are within 20 kilometres of the dairy. In Gäsene parish the pride and love of the countryside goes hand-in-hand with a strong sense of product quality. Here the farmers know that really good milk is needed to produce really good cheeses. What’s so special about cheeses from ‘Gäsene Dairy’? The taste of course. The richly varied cheeses

share that special flavour that comes from fresh grass, wild flowers and herbs. Equally important are the dairy's own bacterial cultures. Gäsene loves and cherishes its own cheese-making bacteria. Their cheeses wouldn’t taste the same without them. Ideally the cheeses should give you the flavours that associate with the images and scents that inspired Colin Nutley to make his famous movie ‘Änglagård’ (‘House of Angels’) right here. They can hardly do better than that. "Gäsene Dairy’ is a tribute to local farmers and their quality feel", says CEO, Marcus Jansson. For four years he’s been head of the dairy and describes himself as

a former farmhand. He emphasises the power of collaboration and being 'on-the-ball' and not only when Business Sweden or ‘Lokalproducerat i Väst’ invites them to make international guest appearances in places like London and Berlin. "Sure, it costs a buck," he continues "but we see it as an investment in the future. Thanks to these two appearances, Londoners and Berliners can now buy our cheeses in their cities and perhaps get a flavour of the West Sweden countryside while Gäsene cheese melts on their tongues." he concludes. www.gasenemejeri.se

dairy has developed and won several awards for in the Swedish artisan food competition. Some of their goats' milk and goats' yogurt goes to Stockholm's luxury Hotel Nobis." It was at a meeting with the Swedish Chefs National Team at ‘DalsSpira Dairy’ that new dairy products were showcased. The Team had long sought new, exciting and high quality artisan food, so Carina was

delighted when celebrity chef and restauranteur Stefano Catenacci put in his first order. Her goats’ milk and yogurt was just what he was looking for to serve at his breakfast buffet. Goats’ cream and fruit yogurts are now being prepared in the little dairy at Rännelanda village in Dalsland.

DalsSpira Dairy There’s actually more to discover in the milky way than you might think. In the ‘DalsSpira Dairy’ there’s a passion for goats’ milk and goats’ yogurt. Since its inception 15 years ago, Carina Johansson has developed her ideas for dairy goats on the range. ‘Carina's Chèvre’ is mild and creamy, just the way she wants it to be. Matured goats’ cheeses, in the Brie and Camembert style, are other cheeses that the

www.dalsspira.se

AND WHERE TO BUY THE GOOD CHEESE Cheeses from the region can be found in select cheese shops and cheese producers' own farm shops. On Lokalproducerat i Västs website you will find more places www.lokalproducerativast.se. Gudagott, Gothenburg, www.gudagott.eu Linnégatans ostaffär, Gothenburg, www.linnegatansost.se Hugo Ericson ost i Saluhallen, Gothenburg, www.hugoericsonost.se Din Deli, Ulricehamn, www.dindeli.com Ett Klev In, Strömstad, www.ettklevin.se Ostbutiken, Mölndal, www.ostbutiken.se Lilla Ostbutiken, Lerum

HeRRING – THe “SuSHI” Bohuslän’s long herring history is a thriller in the classic style of The Power and the Glory. It's about the time when herrings swarmed through the West coast’s seas and started the silvery Bohuslän gold rush.

rring is a Inexpensive and simple, he ditional. food both celebrated and tra dsummer No Swedish christmas or Mi rring. table is complete without he 18

oF WeST SWedeN The owners of Salt & Sill on Klädesholmen have achieved worldwide fame for their "Herring Plank". To this Swedish Klondike poured people and from it poured profits. The small fishing villages provided accommodation and jobs for thousands of fortune seekers from near and far. In the second half of the 1700s it made Bohuslän rich and a significant contributor to the nation’s wealth. documents from this period show that about 50,000 seasonal workers came to the county. But herrings came and herrings went. every country with a coast has its traditions with fish of the herring family. Today the herrings we know and love in Sweden come raw, tasty and nutritious with endlessly varied flavours. Inexpensive and simple, herring is a food both celebrated and traditional. No Swedish Christmas or Midsummer table is complete without herring. We frequently eat pickled herring and love our fried herring with potatoes and onion sauce – often with snaps and beer.

SALT & SILL KeePS ANd deVeLoPS THe HeRRING TRAdITIoN The tradition of eating herring and snaps is especially alive at ‘Salt & Sill’ in Klädesholmen, on the island

Tjörn in Bohuslän. The owners of this restaurant, hotel and conference center are not only environmentally innovative and creative when it comes to the facility – which includes an internationally acclaimed floating hotel and a floating sauna – they are modern interpreters of herring recipes both traditional and novel. In close cooperation with Klädesholmen Seafood they pioneer the continuous development of new herring products. They test these recipes with their guests. ‘Salt & Sill's’ classic “Herring Plank” includes six different herring dishes. This is not just the restaurant's most popular menu item in any category, it is also a test-bed for new recipes. Staff follow-up new herring dishes and spot the best sellers. The most popular one goes forward to the "Herring of the Year" contest, held each year on 6 June, Sweden’s National Day. The winning recipe then goes into production, together with an attractive new jar designed to sell through grocery stores. ‘Salt & Sill’ – both a restaurant and a test lab for new herring recipes.

ModeRN SNAPS TRAdITIoN A meal is not a meal without a drink. And sometimes that drink is snaps. Nordic countries are strong on beer and spirits and, amongst all the Swedish liquors, Absolut Vodka, made in Skåne, is the biggest. Absolut is sold in 126 countries and is the thirdlargest spirits brand in the world, only beaten by Barcardi and Smirnoff. ‘Salt & Sill’ not only creates herring products, they put as much effort into developing the best snaps to go with each variety of herring. The combinations are, to say the least, imaginative. In 2011 they won the Herring of the year contest with a bacon and horseradish flavoured recipe. They matched it with a snaps with a strong horseradish flavour and a faint bacon hue. Who could have imagined these flavours would marry so wonderfully well? But there it is – snaps with a sensational horseradish kick. – ‘We run a small "herring and snaps lab" in the midst of it all’, says Sanna, who owns ‘Salt & Sill’ with her husband, Putte. ‘Although our guests are quite traditional in their choice of herring and snaps

KlädesholThe owners of Salt & Sill on cipes and men develop new herring re "taste lab". snaps ﬂavours in their own they also like to try new flavours to compare them with their favourites. So the chance to taste new products together with the annual Herring of the year contest is important to us in maintaining interest in the whole ‘Salt & Sill’ concept. Although herrings are found throughout Bohuslän, Klädesholmen is the strongest champion of the herring tradition. It is a responsibility we manage with pride and joy. What I love most about herrings is that they are such a natural, healthy and inexpensive food. They’re ideal for infinite variation, and they’re good for both everyday use and special occasions. No wonder our Herring Plank with crispbread, cheese, potatoes, snaps and beer is the dish they all yearn for whatever the season.’

The herring, (Clupea harengus), belongs to the Clupeidae family, the most abundant fish species in the world. Its name, Harengus, is from the Latin arengus, meaning sandy. It is found in large schools on both sides of the Atlantic, the North Sea and Baltic. Herrings weigh between 40 and 200 gram, and can reach an age of 25 years though most live for around 10 years. In recent years there has been much interest in the herring's health-giving properties. Herring are very high in long-chain omega-3 fatty acids considered by nutritionists to have positive effects on the human diet. Herrings are also rich in calcium, vitamin e and vitamin d. Like all fish, they are low in carbohydrates and high in protein. There’s not much risk in getting fat on herrings – the oily fish that may even help on weight reduction diets.

Text: Inger Svensson Photo: Lisa Nestorson

SLUSSeN T h e M U SI c h O T e L ON OrUST ISLANd Text: Inger Svensson Foto: Lisa Nestorson

Applause is built into the building. Great food, cold beer and good music keep Slussen filled to breaking point. Night after night. Year after year.

MuSIC SLuSSeN

Slussen Wall of Fame

Slussen on Orust Island is a hotel for summer visitors (plus conferences in spring and autumn). There is a variety of accommodation in five different buildings, each with its own character and charm. It’s a seaside resort with lots of holiday activities in wonderful natural surroundings – but what really marks Slussen out is that it is also the scene for top musicians. The biggest performers on the smallest stage, they say – you’re rarely more than a table away. A great atmosphere, delectable food and cold beer complement the music and keeps Slussen full to bursting – night after night throughout the summer. The bar walls are jam-packed with paintings, drawings, collages and every possible artistic expression, donated by musical artistes like Caroline af Ugglas, Anna Ternheim, Maria Hirasawa, Mikael Wiehe, Sonya Hedenbratt, Soundtrack of our Lives, Heavens, Freddie Wadling, Wieping Willows, Sharon Dyall, Jump the Gun, Moneybrother…and many more. The common denominator amongst all these celebrities is that they all played at Slussen, some of them season after season. Written inside the frame of every picture is a ‘thank you’ from each celebrity to owners Robert Solberg and his wife Vibeke. What makes it work is the atmosphere. The applause and love from the audience hangs there like invisible wallpaper even after the stage lights go out. It’s this atmosphere that artistes talk about when they try to explain why they want to do another gig at Slussen. They say “The crowd lifts you and carries you straight off the island and into the sky”. It’s the Slussen-effect.

SLuSSeN’S eNVIRoNMeNTALLy FRIeNdLy Food The food at Slussen is as good as the entertainment. While the performers get the guests' spirits soaring, local produce is cooked with great skill and passion. Slussen is, of course, a proud member of Västsvensk Mersmak. While the taste-buds get tapping to the music Slussen focuses on eco-friendly food and environmental issues. The starting point for Slussen’s philosophy is that food production has a significant impact on the world’s climate. So the meat served at Slussen has to be produced on local farms with good husbandry. On the menu there are always vegetarian dishes so good they’re often chosen by non-vegetarians. Carafes of tap water are served rather than bottled water. And Slussen has a good selection of organic wines. This is important, for though Europe’s vineyards take up only a small part of agricultural land, they use 15% of all pesticides. “every individual consumer can help fight climate change by making wise choices.” Vibeke says, “Today it seems obvious to us we should be reducing energy and water consumption, reducing the amount of chemicals in our washing machines and sorting our waste. We also try to reduce it – waste is both uneconomic and threatens the climate. We mind our resources and plan our menus carefully. Recycling is a word we like. We recycle and care for our surroundings – we gladly buy secondhand, for example. We realised early on that economic housekeeping goes handin-hand with sound environmental thinking. Today more of our guests understand that and share our environmental perspective. It makes everything so much easier.”

Cumin flavoured porter –sh KoMJAN - NeW HANdCRAFTed PoRTeR AT THÖRNSTRÖMS KÖK Text: Inger Svensson Photo: Åsa dahlgren

In the food world, source and craftsmanship are crucial. There’s a move back from industrial mass production to traditional methods so we can rediscover original flavours to add to today's menus. Even moss and roots have recovered their place in the kitchen of the restaurant, ‘Back-to-Basics’. The classic Scandinavian spice, cumin, can be traced back to Viking times and has its renaissance in a brand new porter (dark beer) called Komjan, specially designed for the starstudded restaurant, ‘Thönströms Kök’ in Gothenburg. Komjan is the Viking name. We call it cumin. The question is what the wild Vikings would have thought of today's Komjan – a bit too elegant, a little too sophisticated perhaps? We don’t know. This brew, first sampled at Whitsun in 2013, created quite a stir. Claes Wernersson owner of ‘Qvänum Mat & Malt’ and Peter Halldén, the sommelier at ‘Thörnströms Kök’, got together to develop this beer. It got our photographer and interviewer longing to sit outside in the sun with a glass of porter and a really good chunk of chocolate. There’s something about porter that sets off sugary cravings in us. Sorry Vikings. The summer sun was shining when Peter poked his sensitive nose into his glass and sniffed the new porter for the first time.

Claes looked a little nervous before Peter's face broke into a big smile that meant “approved”. Yes, top marks even. Can Komjan and other local craft beers compete with wine, we asked? – "We always offer a variety of drinks on our menus and though it’s true most guests choose wine, we’ve seen beer drinking with meals grow from 5 to 10 percent. It’s probably because we concentrate on developing our beverages so we can offer our guests more and more flavour permutations here at Thörnströms Kök." said Peter. – "Qvänum Mat & Malt’ is a small, highly ambitious brewery." says Claes. "The best way of continuously improving our products is to be close to our customers. It’s their noses and palates we want to satisfy. With the huge growth in dining out, especially in West Sweden, it’s exciting every time we brew something new. For example, ‘Everts Sjöbod’, a boathouse-inn in Bohuslän, helped us to develop a really great porter, customized to go with oysters. This ‘Ambassador’ porter has been a huge success and there’s real joy every time you take a sip of it and let it meld in the mouth with the oysters."

In the food world today it’s all about source and craftsmanship.

There was tension in the air when the first bottle was sampled.

heer poetry PORTER PERSPECTIVE Porter was first brewed in London in 1772. David Carnegie, the ScottishSwedish industrialist began production in Gothenburg in 1836 and since then Carnegie Porter has been the biggest selling porter in Sweden. With more micro breweries around, interest in it is again growing. For example, Duggeâ&#x20AC;&#x2122;s Ale and Porter Brewery in Landvetter is using the finest malt, spices and hearty hops for discerning beer drinkers seeking new taste sensations.

s and slip the nose to d o o roved! els g late. App yes! It fe a p e th tly round pleasan

We decided to meet together with some food enthusiasts from around the world to discover what they thought about some of our locally produced food. Fredrik Andersson, head chef at ‘West Coast’ in Gothenburg cooked cod with ‘syrade’ vegetables (which are fermented and pickled – now quite trendy in Sweden) and offered an intriguing dessert with sea buckthorn.

WHAT AM I EATING? FOREIGN TASTE BUDS TEST DISHES FROM WEST SWEDEN Text: Maria Zihammou Photo: Stefan Edetoft

n the table was a board laid out with charcuterie – an array of Swedish cold meats. Some thin slices of cured turkey from Adelsåsen with a distinctive smokey flavour. Sausages and ham from Tomasz Proczkowski of Hökensås Meats, which specializes in things like cold-smoked hams and sausages using good local flavours and ingredients. Fredrik Andersson has also chosen to work almost exclusively with local produce and offers his own air-dried ham. This ham is on the charcuterie board together with a mature cheese and pickled vegetables. Caroline Felix from Lyon is particularly fond of cured meats and takes a taste. – "Mmm, that’s good. It is not always easy to find good charcuterie in Sweden. Often the tastes are bland, just smoked and a bit samey. In France, we appreciate both strong flavours and subtle ones" says Caroline. Sandhiya Goolaup from Mauritius has lived here for four years. She thinks the pickled vegetables are exciting. The cheese is also a favourite as she munches on the crispbread from the ‘Knäck & Bräck’ bakery. – "These pickled vegetables are very different from what we usually have in my country," says Sandhiy, ‘there we use much stronger spices. But this was fresh and tasty." To accompany the salty, pickled starter, Fredrik chose a clean and fresh apple juice. An unfiltered juice they called ‘Bramleys’ from Kålland. Esteban Aguayo Åkesson from Mexico was 25

This was something totally new for me. New smells. different tastes. odd. But oK I could get used to it. esteban from Mexico.

curious to know why Fredrik chose this drink with the charcuterie. an ﬂavours. I like to cook with simple, cle – "It’s good and healthy and suits lunch because it’s le is cod with This typical Swedish examp non-alcoholic." says Fredrik. rseradish, melted butter and grated ho Chris Giedratis from Scotland has lived here for 20 ked at 63°c. served with a creamy egg ba years. The pork pâté with a nice creamy texture most st Coast’. Fredrik Andersson, Chef at ‘We appeals to his taste buds. Caroline chips in that she liked the mix of things on the charcuterie board where there are different textures and flavours – some a little strong and intense others salty or sweet. You could go from one flavour to another and find what you liked. Fredrik says he likes to cook food that is simple with clean flavours and that soon we’ll sample just such a dish cooked in a typically Swedish way. Cod with melted butter and grated horseradish. The fish is served with a creamy egg baked at 63°C. The cod comes from a fishing boat in Fjällbacka on the Bohuslän coast. – "This is different. I’ve never tried it before. Really fresh eggs can be quite difficult to get. You must have a good contact and buy directly from the farm." says Chris. Mmm. That was good. A mix of The cod tastes good but for Esteban from Mexico, different flavours and textures who is familiar with somewhat hotter tastes, the dish and actually a better balance to is too bland and buttery. Sandhiya loves seafood and the charcuterie than often we get shellfish. So does Chris and both agreed that they like in France / Caroline Felix, Lyon. the freshness of the cod. Accompanying the cod are The signature of Fredrik Andersson’s West Coast deep-fried, crispy anchovies – their savoury, fullRestaurant is ‘simple, good clean flavours’ bodied flavour providing contrast. Caroline would have liked to have a few more on the plate as they made such good companions to the mild and creamy cod. 26

The dessert of milk chocolate caramelised to crispy grits and sea buckthorn sorbet is popular with everyone. It suddenly goes quiet around the table – proof that the tastes are appreciated.

The fermented pickled vegetables were different but fresh and tasty said Sandhiya.

– "I loved that dessert." says Caroline. Chris talks about how much he likes seafood and prawn sandwiches. Sandhiya prefers fresh oysters and Caroline believes that though the shellfish in Sweden are great too, many things taste a bit similar. Raw shellfish are hard to come by and she thinks that’s a pity. All are happy and content, though and agree that the lunch for the tasting panel was an exciting dining experience. – "I will recommend this restaurant to my friends and definitely want to come back." says Caroline.

TASTING

The vision

of Sweden as the ‘Ne

w culinary Nation’

The Government has a vision of Sweden as the new culinary nation in europe. It aims to create jobs and growth by investing in cuisine and food production together with tourism – investment all the way from field to fork: in primary production, processed food, food in the public sector, food tourism and restaurants. A CuLINARy NATIoN AMBASSAdoR IN eVeRy CouNTy To spread the government’s vision around the regions and provide feedback, Rural Affairs Minister, Eskil Erlandsson, is aided by 26 Ambassadors, one per county. Ambassadors are each widely experienced leaders in their own food related fields. Read more at www.regeringen.se.

WeST SWedeN’S AMBASSAdoRS: Per Karlsson, Bohuslän County. Owns ‘Everts Sjöbod’ in Greb-

bestad offering flavoursome experiences like seafood safaris and oyster tastings. www.evertssjobod.se Anders Kihlberg, Dalsland County. Runs ‘Baldersnäs Herrgård’

and ‘Håveruds Hotel & Spa’ with food certified by ‘Västsvensk Mersmak’. www.baldersnas.eu Claes Wernerson, Västergötland County. Runs ‘Qvänum Mat & Malt’ on Varaslätten a restaurant, brewery and distillery. www.qmm.se

Interview with Jill Axelsson Pabst, Västsvensk Mersmak / West Sweden Tourist Board.

WHAT doeS THe CuLINARy NATIoN PRoJeCT MeAN To youR ReGIoN? "The government’s Culinary Nation project is about increasing the pace of business and product development as well as providing quality assurance. Highlighting culinary regionality strengthens the geographical identity of both food and producer. This in turn creates opportunities to develop food-tourism products. West Sweden started to market produce and cuisine as a reason to visit back in 2000. We featured Bohuslän’s seafood – it's absolutely world class. Since then we have strongly promoted West Sweden’s well-stocked pantry whether from sea, lake, farm or forest. We’re now a serious culinary destination." 27

MeMoRIeS oF SMÖGeN’S SALTy TASTeS

Text: Maria Zihammou Recipe: Marcus Samuelsson Collage: Fanny Spång and Sara Lindström

Smögen is a West coast town that should need no introduction. It’s a well-visited tourist spot with a famous jetty. But for chef Marcus Samuelsson it’s also a place that brings back uniquely tasty memories. Marcus Samuelsson speaks in colours and smells. He can describe the nuances of a live crab’s colours from dark green with black touches to intense blue. He remembers when as a child he played on the jetty in Smögen. – "The West Coast is very special and has its very own flavours and aroma you’ll not find anywhere else", says Marcus. Chef Marcus has achieved great success. He’s worked hard and made a high profile, star-studded name for himself in New York. He’s cooked at the White House for President Barack Obama and for several top class restaurants as well the much acclaimed ‘Red Rooster’ restaurant in Harlem. He says the West Coast for him is mackerel with potatoes accompanied by lemon and finely chopped chives. The ocean, more green than blue, smells very special – a uniquely salty scent that especially appeals to him. He left the West Coast and Gothenburg for New York a long time ago. But the bonds still exist and in particular to Smögen. For that's where Marcus's father grew up in a fishing family and where Marcus spent his childhood summers.

– "Dad was great oarsman. He had to row to school from the island of Smögen to Kungshamn every day whatever the weather. Imagine!" says Marcus. Every summer holiday began when Marcus’s family drove the car up to Smögen. – "It could take two hours from Gothenburg going up the old road. But that gave you enough time to change from city boy to country lad. Both adults and children need that." says Marcus. In the spring Marcus and his father, Lennart, would make the first trip to Smögen by themselves. He was 12 when they first went on their own, just the two of them together to get the boats ready. In Marcus's latest book, his autobiography 'Oui chef' there’s a whole chapter about that first trip and about the character, Torsten, a relative who would take Marcus to see his smokehouse. – "Next to the house Torsten had a small shed where he smoked fish. Most often, mackerel and sometimes eel." remembers Marcus. The still warm and freshly smoked mackerel would end up on a sandwich with boiled, velvety eggs, adorned with Swedish caviar, mayonnaise and finely chopped chives. Tastes etched on Marcus’s memory.

– "Swedish Caviar has a flavour that has followed me through life." says Marcus. From the summerhouse, he could see the caviar factory and in his fridge in Harlem, you’ll always be sure to find a tube of it. To get the best out of Smögen, Marcus suggests we visit Hållö Island. Taking a trip there is a lovely experience. Or get up really early to be there when the fishermen come in with fresh fish for auction. – "Fishing is a very spiritual job. You need both faith and luck – it's not just up to you." says Marcus. – "It’s a hard job, too, but with a good community. In the afternoons after work and a bit of a rest the old men used to gather on a bench", says Marcus, "all dressed up in their hats, their braces and their stylish clothes. What a nice lifestyle those guys had. I really couldn’t believe how cool they looked, – But if the fishing hadn’t gone well it wasn’t

MeMoRIeS oF SMÖGeN’S SALTy TASTeS

something you talked much about. That you might have caught fewer fish than the guys in Stockholm or Gothenburg didn’t bear thinking about. Better to keep quiet about it." remembers Marcus. He keeps coming back to memories of Smögen and the scents of the sea. Marcus loves to go to their simply furnished cottage; to go on the rocks and enjoy the beautiful colours; to eat warm prawns right off the boat and langoustine if you can get them. – "Taking a trip out to sea to fish is a ritual thing for me which I love when I'm in Smögen." says Marcus.

Name: Marcus Samuelsson What he does: operates several restaurants in the

U.S.A. and Sweden. Has designed crockery, cooked for President Barack Obama and his multinational company has over 700 employees. Age: 41 years old Family: wife Maya Haile Location: Harlem, New York What’s special about West Coast food: There’s a special saltiness there from herring and smoked mackerel. Fresh langoustine is also a fine dining experience.

ToRSTeN’S SMÖGeN SANdWICH WITH SMoKed MACKeReL Marcus’s relative Torsten was a whiz at smoking fish. This excellent but simple sandwich is at its best with warm, newly smoked mackerel. In Marcuss’s autobiography he claims Torsten once said, with half-closed eyes as he enjoyed this sandwich, “THIS is what life’s all about”…

For 4 people 4 eggs 4 slices coarse rye bread or other good bread 4 tablespoons mayonnaise Swedish caviar 2 tablespoons finely chopped chives 2-3 freshly smoked mackerel fillets black pepper 1 clove garlic, finely chopped Boil the eggs until soft creamy yellow – about 5 minutes depending on the size of the eggs. Allow the eggs to cool slightly and slice them. Place the bread on a plate and spread mayonnaise evenly over the slices. Then the egg slices and caviar. Sprinkle all over with the finely chopped chives. Break up the smoked mackerel fillets and divide them evenly over the open sandwich. Grind on a little black pepper and top with finely chopped garlic. Serve immediately.

Photo: Stefan edetoft

Maria spots a hand-churned trend

Did you know

that hand-churned butter from Vallmobacken has reached gastronomic heights and is served in top restaurants like Noma in Copenhagen? The great success of Vallmobacken is due to the fact that their handmade butter doesn’t taste like regular butter. It's sharp, golden yellow and so very good that stellar restaurants like Noma in Copenhagen love it. other than top restaurants in Sweden and abroad you can also find this butter at Selfridges in London. The only other places you’ll find it are a few private clubs in London’s Mayfair. The butter has recently attracted considerable international media attention in england, Germany and France. Vallmobacken is clearly a butter to look out for.

Seaweed Crackers

en by sea than seaweed? Fresh and gre What could remind us more of the aromas of our seaside holidays. the shore it brings back the salty

. It’s a fun and clever way of using seaweed in a locally baked crispbread In Grebbestad they’ve had the bright idea . Maybe together with t flavour. It’s best with nice seafood delicacies of creating a cracker with a unique West Coas ‘finger’ seaweed, which is bestad’s seaweed crispbread is made with a horseradish flavoured cream cheese. Greb ins. Seaweed crispbread a crispbread rich in both minerals and vitam dried and then ground to a flour. It makes enburg. select restaurants like ‘West Coast’ in Goth can be found in good delicatessens and at www.tangknacke.se

Text: Maria Zihammou

to hang around Our guests just love looking the view in the piano bar over stars shine over the when the moon and a. dark and sparkling se

INGRID BERGMAN IS REMEMBERED BY THE COAST’S Susanne Maxvall and husband Peter holmstedt own the classic ‘Bryggan hotel’ in Fjallbacka. It’s a converted warehouse with magical views over the marina and sea, views that attract and fascinate visitors at any time of year.

f the the planks on Bryggan’s jetty could tell tell stories they would have worn us out with tales of Hollywood star and Oscar winner, Ingrid Bergman, one of Sweden's most famous actresses. Husband Lars Schmidt’s island, Dannholmen was often her summer home. She loved Fjällbacka and its archipelago where she could live a quiet ordinary life shopping in the town square. Today, Camilla Läckberg's ‘crime tourism’ generates excitement among the rocks and skerries. Her murder stories attract international visitors.

THAT BRyGGAN ANd FJäLLBACKA FeeLING

Text: Inger Svensson

"You get a feeling of total bliss here in any season: there’s a laid-back ambience everywhere from the cozy coffee shop to our à la carte

dining room, from eating out on the jetty to relaxing in the piano bar." That’s the feeling Susanne wants her guests to experience at Bryggan. "Of course we get lyrical about Bryggan and we get praised for our good food and service." says Susanne. "But if there are awards for atmosphere then I’d like to have top marks. Just being here makes you feel happy and relaxed. And although the idea of total bliss might be a tad over the top, it’s still the best way to explain what I so much want out of Bryggan." "For me it's about getting our guests in just the right mood. They might start with a glass of wine or beer, then when they feel the urge to eat, think about whether to choose our café

or bistro or ‘fine-food restaurant’ and then they may end up in the piano bar with a view of the moon and stars shining over the dark and sparkling sea."

eACH SeASoN THeRe’S A NeW CReW AT BRyGGAN Peter goes on to say "That vision of year-round service is one thing – but meanwhile life at Bryggan Hotel involves a high volume season and a low volume season. That means there’s a new crew on board every time it's time to pull out all the stops for summer. It’s not easy to get a collection of individuals to tune straight away into what’s needed to make things work perfectly – understandably." "Every season is new, and ideally each should be better that the last. But having a brand new team each year, means, among other things we need a clear vision for the place and a company philosophy that speaks to the heart and generates the commitment necessary to guarantee success in reaching our goals." says Susanne. "While we need to steer our team firmly we must also give each individual space for personal initiative – that's so very important."

FeLIX, oLIVeR ANd CoNTINuITy… All parents know that it's important not to nag their kids to choose this course in life, or that job. What Susanne and Peter have done is to let their two sons be with them while they work, let them learn as they go and – most importantly – get job satisfaction. This has had an effect. Oldest son Felix, aged 26 now runs Bryggan’s bar while his brother Oliver, 20, is testing his talent for a career in event management.

BRyGGAN'S FuTuRe APPeARS To Be IN Good HANdS. – "Sure, it feels good to know that Bryggan Hotel can be passed down the generations." laughs Susanne. "But it will be long time before Peter and I stop. Fjällbacka is an amazing tourist spot and it’s also a community that gets the best out of all that nature and seagoing culture that surrounds us. Matching this with excellent food, good accommodation and pleasurable activities is our mission. Bryggan is a highly personal business, and a second home for us. What do they say, 'the sky’s the limit'? Exactly!"

BEST MARINA IN FJÄLLBACKA

SWedISH FeSTIVe Food TRAdITIoNS

Freshwater Crayfish Langoustine IT’S SIMPLy A MATTeR oF TASTe.

In late summer, when the bright evenings begin to shorten in August, the Swedes boil crayfish caught in their local lakes and rivers. For this is the time of the famous Crayfish Party, a ritual feast with Chinese lanterns, silly paper hats, crazy drinking songs, lots of snaps and beer and wild exclamations such as "That claw wasn’t half bad!" The main course consists of plates piled high with crayfish cooked with dill. Either the small bright red (when cooked) round and lobster-like freshwater crayfish or saltwater crayfish AKA langoustine from the North Sea or Atlantic. These saltwater creatures are bigger and pink and more popular on the coast in West Sweden and, according to locals, are somewhat superior. We’re not taking sides but suggest you give them both a try before making up your own mind. On the crayfish party table there is also usually a lovely hard cheese and some crispbread. A few herrings and meatballs often seem to sneak in there, too – no surprise – and even a cheese quiche. Oh so much tradition!

Fancy a few days off?

TOUr ON WATerS SALT ANd SWeeT West Sweden has a wealth of seas, lakes, rivers, canals and coastal communities. Our west coast combines powerful natural, cultural and artistic experiences with activities like kayaking, boating, sailing, surfing, diving and fishing on and in its many varied waters. A truly rich menu from which to choose. MAGAZINE SKAFFERI has chosen two spots for this

package – real gems. First, on Styrsö in the Gothenburg archipelago – an island that combines old farming and fishing cultures with swimming, walking and boating – a paradise for summer guests. Second, a spot on the route internationally known as Sweden's Blue Ribbon – the Göta Canal, which links west coast with east. With its locks and traditional white passenger boats making their leisurely way, it’s a timeless way to travel when you need to push life's pause button for a while.

STYRSÖ SKÄRET & NORRQVARN We have chosen two comfortable hotels / guest houses with restaurant that have achieved a quality standard

that we’d like all our visitors to enjoy. Both restaurants have been certified by Västsvensk Mersmak since 2000 and have also worked helping to develop West Sweden’s culinary offering. Maps and guides are provided that will show you how to find the route to growers, farm shops and fishermen who cooperate in the ‘Lokalproducerat i Väst’ (Locally produced in West Sweden) scheme.

YOUR SALT AND SWEET WATER HOSTS Ola and Ylva, hosts at Styrsö Skäret: “Styrsö is a stunning island for holidays with wonderful nature and cultural experiences. It’s close to Gothenburg yet so free from the stress and demands of big city life. We’re so fortunate that our island is

literally surrounded by wonderful fresh fish and delicious seafood. Our very good friends and your hosts at Norrqvarn share our vision of what it really takes to create a good meal experience.”

Malin and Magnus, hosts at Norrqvarn: “The Göta Canal is our ‘high street’, a waterway that attracts travelers from all over the world, many of whom are curious about Swedish cuisine. At Norrqvarn we believe in honest food. Our menus are packed full of fine flavours and superb quality each of which sends you a greeting from our growers, fishermen and great chefs. It’s a postcard from the sea and the forest, pure and simple.”

Text: Inger Svensson Illustration: Fanny Spång Photos: Annika Broman

Adelsåsens Turkey farm

NORRQVARN

Sivans Cheese shop Bjertorp Castle

Halltorps Dairy

Knäck & Bräck Bakery

Österhagen Ice cream

Almnäs Farm

Karleby Plant nursery

Falbygdens Cheese

Gäsene Dairy

THE SWEDISH WEST COAST CULINARY TOUR ON SEA AND CANAL Two days among rugged cliffs and lush landscapes with water and excellent food as the common denominators.

STYRSÖ SKÄRET

dAY 1 Guesthouse ‘Styrsö Skäret’ Welcome drink and four-course dinner one night in a double room Breakfast buffet

dAY 2 ‘Norrqvarn Hotel & Conference’ Welcome drink and three-course dinner one night in a double room Breakfast buffet

YOU WANT TO TASTE MORE?

This package can only be booked at certain times of the year. More info and booking at: www.pensionatskaret.se or www.norrqvarn.se

You will find producers, farm shops and some of West Sweden's most beautiful restaurants at: www.westsweden.com

Price 2,969 SEK per person. After booking you will receive a map and contact information for local producers along your route.

A SHeLLFISH SAFARI To PARAdISe ANd “THe BIG FIVe” The Bohuslän Shellfish Safari is a concept designed to extend the season and attract more visitors from abroad to Gothenburg and West Sweden just when our seafood is at its best in late summer and autumn.

The Bohuslän Shellfish Safari is a concept designed to extend the season and attract more visitors from abroad to Gothenburg and West Sweden just when our seafood is at its best in late summer and autumn. The developers of the Shellfish Safari admit they were inspired by African game safaris when they chose the name the “Bohuslän Big Five” as its theme. Well, there are some similarities but in Bohuslän it’s all about the ocean's edible prey: crayfish, prawns, lobsters, oysters and mussels – and, of course, all the places where these delicacies are caught and cooked. Instead of the sun and the glittering seas of summer, Bohuslän’s seafood safaris take place in the damper days of autumn with friskier seas and whining winds – but days enhanced by candle-lit festive tables and the warmth of crackling log-fires in the long evening twilight.

THE BIG FIVE

Prawns. Eaten anywhere in a cone on a jetty in Bohuslän but enjoyed, even more often, peeled and piled high on Sweden's most popular open-sandwich together with mayonnaise and a little salad. Ideal with a cold beer or glass of chilled white wine. Lobsters. (Nephropidae, sometimes also Homaridae) Another festive seafood. The legal lobster season starts on the first Monday after the 20 September at 07:00 when the boats slip out to recover the baited lobster pots. In the evening the lobster feast begins with celebrations echoing between quayside and luxury restaurant. Oysters. Members of the family ostreida, the edible oysters of West Sweden are some of the best in the world thanks to the local climate and water temperatures. Lots are exported, but the sweetest pleasure

is to open one oyster after another on a granite rock in Bohuslän while the sun warms and champagne bubbles in the glass. Mussels. Edible blue bivalves of the family mytilidae are available on the coast all year round. Like oysters they are said to be best eaten when there’s an ‘R’ in the month. You’ll find them cooked in a dozen classic ways (like Provençale or with white wine and garlic) and many novel ways in cafés and restaurants all along the Bohuslän coast. Scrumptious!

Photo: Fredrik Broman

Crayfish. There are two kinds. Saltwater crayfish (Nephrops norvegicus) AKA langoustine or Dublin Bay prawn, found in the sea. Freshwater crayfish (Astacus astacus) AKA European crayfish found in lakes and streams. On a (hopefully) balmy summer night in August the Swedes have a traditional crazy party with Chinese lanterns,

cardboard hats, glasses (and glasses) of snaps and beer, great heaps of crayfish cooked with dill and a song for every claw they eat.

Text: Inger Svensson

Photo: Jonas Ingman

Photo: dan Sörensen

A SHeLLFISH SAFARI To PARAdISe ANd “THe BIG FIVe”

you can find the complete programme and a list of all participating companies at: www.skaldjursresan.se

Garlic scents in Kinnekulle’s groves With star-like, open, snow-white flowers, the plant has shiny, green leaves similar to lily of the valley. A celebrated picker of the plant is ‘Forshems Gästgivaregård’ an inn that has its historical roots in the 1200s. It’s a master in the use of the incredible flavours from the herbs and plants that grow in this special countryside. At Forshem they use wild garlic in soups, pesto, oils and pickled herrings. In most of the dishes on Forshem’s spring menu you’ll find this unique plant used in one form or another. West Sweden's wild garlic is a world-class taste sensation. www.lackokinnekulle.se

e Foto: J

Text: Inger Svensson

nhede

sper A

It rises all of 306 meters, the highest mountain in southern Sweden, yet Kinnekulle has a magical flora and fauna that astounds residents and visitors alike every spring. Here we celebrate the plant Allium ursinum. Like the dancing cranes at Hornborgasjön, it heralds the spring. It begins when the aromas so reminiscent to Swedes of Mediterranean cooking start to sweep over the blossoming fields of Kinnekulle by the shores of the inland sea that is Lake Vänern. It’s the smell of wild garlic. And it's harvest time. For several hectic weeks everyone seems to be busy picking wild garlic. It’s an uncommon plant found only in certain meadows and groves with just the right soil and climate.

Follow your gut instinct.

The mission of Smaka på Västsverige (The Taste of West Sweden) is to bring

DS F OO

forests and lakes.

richness harvested from its seas, farms,

West Sweden’s greatest treasure is the

WE S T S M W RO

to you more and even better local pro-

which to choose. THE TASTE OF WEST SWEDEN

www.westsweden.com

ecologically conscious restaurants from

O P R VÄ IN

stores. And to increase the number of

duce through farm shops and grocery

D C U O ST C E R RA D AN D P G Ö TA L A N D

food for the heart

A well-functioning heart is vital to your body and wellbeing. In the same way, farmers, growers, food artisans and farm shops are important to everyone who wants to eat right, eat well, and feel well. It is therefore no accident that this playful map is shaped as a big foodie heart, with large and small roads that lead to our very best food products and

Fan

ny S

pång

-13

restaurants. Welcome to a Taste of West Sweden.

27STRÖM STAD

22 TANUM

ÅMÅL DALSED

BENGTS FORS

GULL SPÅNG

20 42 30 TÖREBODA 61 26 6 FÄRGE - MELLERUD MARIESTAD LANDA KARLSBORG 38 40 GÖTENE 51 53 MUNKEDAL 15 39 SKÖVDE LIDKÖPING 29 SOTENÄS VÄNERS SKARA 10 552449 BORG TIBRO 12 UDDEVALLA 25 4 TROLL GRÄSTORP 7 5 16 HÄTTAN 36 57 VARA 44 63 1 ESSUNGA HJO 32 34 31 21 LILLA 54 FALKÖPING 47 52 EDET 19 STENUNG - 60 VÅRGÅRDA 48 18 TIDAHOLM ALINGSÅS 28 33 SUND HERR 50 LJUNGA 46 KUNGÄLV 2 LERUM 62 43 11 ULRICEHAMN GÖTEBORG 38 8 59 58 23 BOLLE - BORÅS 13 HÄRRYDA 56 41 BYGD 14 35

TRANEMO

MÖLNDAL

MARK

64 45

The illustration is intended to inspire, not to be entirely consistent with reality.

23. Pensionat Styrsö Skäret*, Styrsö Skäret 24. Pirum Restaurang & Vinbar, Kållandsö/Lidköping 25. Qvänum Mat & Malt*, Kvänum 26. Restaurang Sjöboden, Lidköping

Restaurants

1. Albert Kök Hotell & Konferens, Trollhättan 2. Aludden Prôvidore*, Lerum 3. Baldersnäs Herrgård*, Dals Långed

27. Rökeriet i Strömstad, Strömstad 28. Salt & Sill*, Klädesholmen 29. Sea Lodge, Smögen 30. Sill & Dynamit, Mariestad

4. Bjertorp Slott, Kvänum 5. Bokenäs Hav Spa Möten, Uddevalla 6. Bryggan*, Fjällbacka 7. Brygghuset, Fiskebäckskil 8. Carlssons Skafferi*, Ulricehamn 9. Falkholts Gestgifveri*, Dals Långed 10. Forshems Gästgivaregård, Hällekis 11. Grand Hotell Marstrand, Marstrand 12. Gullmarsstrand Hotell & Konferens, Fiskebäckskil 13. Gunnebo Slott och Trädgårdar*, Mölndal 14. Hofsnäs Herrgård*, Länghem 15. Idas Brygga, Karlsborg 16. Kajkanten Restaurang & Café, Uddevalla 17. Kosters Trädgårdar*, Sydkoster 18. Källarkrogen Mönethorp*, Falköping 19. Mollösunds Wärdshus, Mollösund 20. Norrqvarn Hotell & Konferens*, Lyrestad 21. Nösunds Värdshus HavSbadSpa, Nösund 22. Panget på Resö, Resö

31. Slussens Pensionat*, Henån 32. Thorskogs Slott*, Västerlanda 33. Vatten Gourmet & Café*, Skärhamn 34. Villa Sjötorp*, Ljungskile 35. Väderöarnas Värdshus, Väderöarna

producenter & gårdsbutiker 36. Adelsåsen*, Stora Levene 37. Björnhyltans Trädgård*, Ambjörnarp 38. Bramleys*, Kålland/Lidköping

39. Brålanda Chark*, Brålanda 40. DalsSpira mejeri AB*, Högsäter 41. Dugges Ale & Porterbryggeri*, Landvetter 42. Grebbestads Tångknäcke*, Grebbestad

44. Halltorp mejeri*, Trollhättan 45. Hulatorps champinjoner*, Björketorp 46. Hälsö Fisk, Kungälv 47. Hökensås charkuteri, Tidaholm 48. Knäck & Bräck*, Falköping 49. Kullans Lycka*, Lidköping 50. Kullings Kalvdans*, Herrljunga 51. Lassegårdens Trädgårdar*, Mariestad 52. Mellby Eko-lanthandel*, Sollebrunn 53. Nasseröds Bigårdar*, Hamburgsund 54. Olivias ekologiska odling*, Vedum 55. Resville Mathantverk*, Lidköping 56. Råda Gelato*, Mölnlycke 57. Sivans ost*, Stora Levene 58. Skenstaboá Gårdsbutik*, Dalsjöfors 59. Svenska Gårdar, Göteborg 60. Thunbergs*, Skepplanda 61. Torggummans ägg*, Färjelanda 62. Tua Cultura*, Ljung/Herrljunga 63. Österhagen glass*, Hjo 64. Östragärde gård*, Sätila

43. Gäsene Mejeri*, Herrljunga

* You can read more on the following pages.

Baldersnäs – A Jewel in Dalsland Baldersnäs is a country estate with a long history. Amazing communal areas and dining rooms in a traditional style, combined with modern guest rooms, make Baldersnäs into something very unique. The surrounding area is reflected in the menu, and the dishes feature flavours from the forest, lake and meadow. Baldersnäs' high ambitions guarantee delicious food and quality in every detail. We serve everything from simple dishes to well-composed business or wedding menus – all against the backdrop of a calm and pleasant setting. Welcome! www.baldersnas.eu Baldersnäs 22, Dals Långed, Tel: +46 531-412 13

Aludden Prôvidore – Wonderful flavours in a fairy-tale setting With its organic and delicious offerings and beautiful location, Aludden Prôvidore is the perfect place to enjoy both unique flavours and the landscape. It is situated only fifteen minutes from Gothenburg and Alingsås, on the shore of Lake Aspen. Every morning, you are met by the aroma of freshly baked sourdough bread from the bakery. The loaves are kneaded and shaped by hand, with both skill and love.The bakers also make cinnamon swirls with almond paste and muscovadosugar, as well as cream cakes and puddings to take home. Simply delicious! If you prefer to enjoy a nice, carefully prepared lunch or dinner, this is also available. AluddenPrôvidore’s aim is that all food served should be organic and sustainable, combining imaginativeness with seasonal ingredients and flavours. Wine is close to their heart, which is reflected in a wine menu that offers choices from all over the world – both flavoursome surprises and well-known favourites. AluddenPrôvidorehas been certified byVästsvenskMersmak, which guarantees an extremely pleasurable experience. Welcome to Aludden Prôvidore!

www.aludden.se Aspenäsvägen 12, Lerum, Tel: +46 302-178 50

StoraHotellet and Restaurant Bryggan in Fjällbacka have now become one – An unbeatable combination StoraHotellet’s individually decorated rooms, inspired by Captain Klassen’s exciting travels around the world, are an experience in themselves. The hotel also offers a dining room, bars, a garden café and a tapas restaurant. Brygganoffers rooms decorated in Newport style, and first class food at Restaurant Matilda, or simpler dishes in the bistro/café. The pianobar has a varied range of pianists, DJs and live music. Whether you come on your own or as a delegate of a large conference, you are welcome to enjoy good food and drink and to live well. All in the unique town of Fjällbacka. In short – welcome to an unbeatable combination.

www.storahotelletbryggan.se Ingrid Bergmans Torg, Fjällbacka, Tel. +46 525 - 310 60, 310 03

Carlssons skafferi – Relaxed, tasty and personal! A small local restaurant in the centre of Ulricehamn, with a love of organic ingredients and small local suppliers. Storgatan 32 is the address for pleasant evenings with well-prepared food, beer from local microbreweries and exciting wines. The menu is always changing, to follow the seasons and what local suppliers have to offer. The best ingredients on the day, quite simply. Mats & Anette welcome you from Wednesday to CARLSSONS Saturday from 5 pm …

SKAFFERI 0321-41414

Relaxed, tasty and personal. www.carlssonsskafferi.se Storgatan 32, Ulricehamn, Tel: +46 321-414 14

Falkholts Dalslandskrog – A jewel in the forests of Dalsland Deep in the forests of Dalsland, next to lake Grannis where you will find this treasure. The philosophy of Falkholts Dalslandskrog is simple. Food should be clean and well prepared, without unnecessary additives. The menu is based on local ingredients from the natural landscape of Dalsland, and there is an incredible range of wines on offer. The restaurant owners, Carin and Christer, are passionate about local food traditions.This lovely restaurant can be pre-booked for parties of at least 4 people. If you are simply passing and find the restaurant open, you are of course very welcome to come in and join us. www.falkholt.com Norebyn 12, Dals Långed, Tel: +46 531-350 70

Gunnebo Slott och Trädgårdar – Where seasonal organic vegetables play the leading role Gunnebo House and Gardens is one of Sweden’s finest 18th century estates, beautifully located between the lakes Stensjön and Rådasjön inMölndal, 15 minutes south of Gothenburg. It is open all year round. The Servants Quarters next to the Kitchen Gardens house, Gunnebo's Kaffehus och Krog, which has been certified both by KRAV * and by Västsvensk Mersmak. The seasons influence the dishes served both at lunchtime, at conferences, and at private functions. Vegetables grown in Gunnebo's own garden are used as far as possible, and all ingredients used are organic and locally produced. On the lunch menu of Gunnebo's Kaffehus och Krog, the season’s organic vegetables are the main part of the dish, and the meat or fish is the accompaniment. This is to emphasise the quality of the ingredients, and of the meal as a whole. There is also a first-class bakery where sourdough bread and other specialities are baked daily to be served in the coffee shop. Gunnebo’s shop offers products of a high quality and with a special connection to the House and its history, as well as the excellent bakery produce. Welcome!

www.gunneboslott.se Christina Halls väg, Mölndal, Tel: + 46 31 - 334 16 00

* Symbol in Sweden for organically produced food

Hofsnäs Herrgård – Worth a detour Reach Hofsnäs via winding country roads through flowering meadows... People say thatHofsnäs is worth a detour. Hofsnäs Herrgård is a historic place which dates back to the early 15th century, when famous people like Gustav Vasa and other aristocrats once were regular visitors. Hofsnäsis located in the middle of a nature reserve, surrounded by water and a glorious natural landscape. The kitchen prepares everything from scratch, using the best ingredients available, which are often both organic and locally produced. Book a flavoursome dinner menu, or enjoy our simple but popular Bistro food! There is something for everyone, including a pleasant coffee shop with a large range of home-baked cakes. In the autumn, join well-attendedtastings of local food and drink. When the snow falls, enjoy a special home-cooked and exciting Christmas Buffet. Welcome home!

www.hofsnas.se Länghem, Tel: + 46 325-403 21

Kosters Trädgårdar – Awarded Sustainable Restaurant of the Year “We are not visited by tourists, day visitors, or grockles. We have guests. And this means that it is important to be a good host!” That is our motto here at Kosters Trädgårdar. In our new book, we tell the tale of how a derelict fisherman’s cottage by an overgrown meadow was turned into an award-winning visitor destination for guests from near and afar. The results of our growing endeavours in the vegetable garden are turned into flavoursome and well-presented dishes in our restaurant, which has been awarded the title ‘most sustainable restaurant of the year’. www.kosterstradgardar.se Sydkoster, Tel: +46 526-205 99

Källarkrogen Mönethorp – Genuine Swedish food traditions In our basement restaurant, Mönethorp, you can enjoy genuine Swedish food traditions. Most of the ingredients come from our own meat, fruit and vegetable production. We are trying to create a park and kitchen garden worth visiting, and would very much like to be self-sufficient in fruit and vegetables. We also organise Themed Evenings, such as Country Estate Dinners for KÄLLARKROGEN parties looking for a special experience. We have a well-stocked wine Mönethorp cellar withwines we have imported ourselves. M AT & B O E N D E - S L O W L I V I N G

www.monarp.se Mönarps Gård, Falköping, Tel: +46 515-72 70 11, +46 722-14 41 55

Mollösunds Wärdshus – The pearl of Bohuslän Mollösunds Wärdshus dates back to the 1800s and is a unique hotel and restaurant complex on the Swedish West Coast, on the far south-western tip of the island of Orust. In 2001, both the restaurant and the hotel were given a new lease of life; our hotel has stylish and contemporary en-suite rooms. Our restaurant, conservatory and unique terrace are located right at the centre of everything that goes on in the village, with sea and harbour views. From 2013, Mollösund Hotell & Wärdshus has been featured in ‘White Guide – Sweden’s Best Restaurants’. www.mwhus.se Kyrkvägen 9, Mollösund, Tel: + 46 304 211 08

Norrqvarn – Makes the most of local produce On the shore of Göta Canal, in one of the old mills, you will now find a restaurant, hotel and conference facilities.Norrqvarnhas something for everyone – you can socialise or not, simply spending some time alone if you prefer. Our food philosophy is based around making the most of locally produced ingredients from all over the Skaraborg Region; there is plenty to choose from! We are very pleased that the demand for this type of food keeps growing. As everyone knows, locally produced food is good both for our health and for the environment – and last but not least, it tastes so much better! www.norrqvarn.se Norrqvarns Slussområde, Lyrestad, Tel: +46 501-507 70

Pensionat Styrsö Skäret – Right next to the sea Pensionat Styrsö Skäretis a place to enjoy. Surrounded by the sea, we serve carefully-prepared, freshly-caught fish and other delicacies. That the langoustines are caught in our own waters is just as obvious as the fact that the herbs we use are grown in our own herb garden. Our light dining room, with its glorious views, is spacious and seats around 80 guests. Breakfast with home-baked bread is served in the small cosy dining room on the mezzanine floor. Styrsö is incredibly close to the big city, yet secluded enough to offer a completely different experience. Welcome to the guest house on Styrsö. www.pensionatskaret.se Skäretvägen 53, Styrsö, Tel: +46 31 97 32 30

Qvänum Mat & Malt – Brews and burns with the food in focus We are the brewery and distillery in the middle of the Varaslätten plain.Our ambition and passion in this life are to create artisanal mealtime drinks. We brew and distil with a firm focus on food! Brewery and Distillery Evenings with tasting and food are held once a month. Bed & Breakfast accommodation is available at the farm.

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www.qmm.se Gategården, Kvänum, Tel: +46 512-938 23

Salt & Sill – Unique island and food experiences Salt & Sill offers unique seaside and eating experiences on one of the most picturesque islands of the Swedish West Coast. Klädesholmen has a long fishing history, based around herring and other seafood. Together with locally-grown ingredients, seafood is what is mostly served at the hotel restaurant. Klädesholmen is located around 70 kilometres north of Gothenburg and is easy to reach both by land and water. Salt & Sill’s guest rooms are built on a pontoon next to the main building, creating Sweden’s first floating hotel. www.saltosill.se Klädesholmen, Tjörn, Tel: +46 304-67 34 80

Slussens Pensionat – The music hotel on Orust island Slussens Pensionat is a genuine traditional seaside hotel, now also a legendary music club and restaurant. People come here to experience great music on an intimate stage, and they enjoy a completeexperience with ingredients including well-cooked food, seasonal flavours, selected organic wines, and attentive service. The surroundings offer amazing sea views and flowering gardens. When you visit Slussen, you contribute to a sustainable development, benefit local food producers, and increase the demand for organic food. Both the hotel and the restaurant hold the Svanen (Swedish Ecolabel) certification. www.slussenspensionat.se Henån, Tel: +46 304-375 25

Thorskogs Slott – A fairy-tale yet a very real place They say that fairy-tales hardly ever come true. Whether this is true or not can actually be left unsaid, as there are fairytale-like, but very real places, where you can live like a king or a queen for a few days. Thirty-five minutes north of Gothenburg is Thorskog Castle, set in dream-like surroundings; an English park with the Göta River and the magical, ancient Svartedalen Forest just around the corner. The moment you check in, you also check out from the duties and monotony of everyday life. At our castle, guests can enjoy luxury, glamour, and first-class service. www.thorskogsslott.se Torskog 100, Västerlanda, Tel: +46 520-66 10 00

Vatten Gourmet & Café – A taste for the good life On Sweden’s fifth largest island, Tjörn, the focus is on the ingredients and the delicacies of the sea. Restaurant Vatten has one of the best locations on the West Coast and in Bohuslän. The menu of the day depends on what the sea, local markets and season have to offer, and what is delivered to the chefs each morning. On offer are both well-known dishes and new adventures for your taste buds. The choice is yours! Join us for a Festive Friday, or a just-as-festive Tuesday and visit us as often as you like. www.restaurangvatten.com Södra Hamnen, Skärhamn, Tjörn, Tel: +46 304-67 00 87

Villa Sjötorp – First-class food in a turn of the century setting The glorious Villa Sjötorp has, from the turn of the 19th century, been used for many different business ventures over more than one hundred years. Today, it is a first-class restaurant serving dishes based on locally and organically-produced ingredients. The big dining room offers sea views, as does the terrace. Magnificent! If you want to stay the night, Villa Sjötorp has modern guest rooms where the original style of the early 1900s has been preserved. You can also hold a conference in this traditional setting. Welcome to Villa Sjötorp!

www.villasjotorp.se Sjötorpsvägen 5, Ljungskile, Tel: +46 522-201 74

Adelsåsens kalkon – With the whole chain under control The family-run business Adelsåsen has more than 40 years’ experience of producing turkeys in a way that offers you as the consumer the best possible quality. Turkey products offer many of the important health and lifestyle benefits that modern, quality-conscious consumers ask for. Turkey meat is lean but still tender and flavoursome. It also contains a lot of protein. We put a lot of efforts into developing new products, adapted to modern tastes and lifestyles. Adelsåsen’sturkey products are available in well-stocked stores, at selected restaurants, and from our farm shop. www.adelsasen.se Gårdsbutik, Adelsåsen 1, Stora Levene, Tel: +46 512 - 601 14

Björnhyltans Trädgård – Exclusive green experiences Carrots can taste very different! At Björnhyltan, the vegetables get their very special flavour and character from the harsh climate and the quality of the soil. The taste sensations are numerous when all the delicacies from the farm shop are on display in August. Many different varieties of cabbage, root vegetables, tomatoes, greens and herbs are available, alongside flowers and other products from the Sjuhärad area. As vegetables should ideally be as fresh as possible, they should not be transported over long distances. But the chefs at Carlssons Skafferi in Ulricehamn receive deliveries every week. Welcome! www.bjornhyltans.se Gårdsbutik, Hunnabo, Björnhyltan, Ambjörnarp, Tel: +46 325-604 38, +46 738 45 57 77

Bramleys – Apple juice and other home-grown delicacies Bramle´s runs an organic fruit and vegetable farm at Kålland near Läckö Castle.We have chosen to grow fruit in the cold Nordic climate, where apples grow slowly. The colder the climate, the tastier the apples, with a good balance between sweetness and acidity. The farm has 7,500 apple trees of 50 different varieties, 700 pear trees, cherries, giant blueberries, plums, peppers, and even some chilli peppers. We make apple juice, glögg, chilli sauce, and some jam – all from our own fruit. Our products are available from selected shops and restaurants, both soon in our local area and soon in Gothenburg. Kålland, Lidköping, Tel: +46 702-25 87 07

Brålanda Chark – With ingredients from farms in dalsland Brålanda Chark has a close and fruitful partnership with farms in Dalsland, which has resulted in a hard-to-beat hand made sausage with lots of flavour, made with first-class ingredients. Our business philosophy is simple: we want our customers to have really good food on their tables, both for everyday meals and at special occasions. And they should be able to trust that everything made at Brålanda Chark contains as few preservatives as possible. This also results in bigger and cleaner flavours. You will definitely notice the difference. Our products are available from carefully-stocked local stores. www.bralandachark.se Sörbygatan 5, Brålanda, Tel:+46 521-301 60

dalsSpira Mejeri – The only dairy that delivers goat milk in Sweden DalsSpira in Dalsland is currantly Sweden’s first and only dairy to deliver goat milk. Our aim is to offer modern consumers a natural and nutritious alternative that benefits both humans and the environment. We make cheese and yoghurt from the goats’ milk. The composition of goats’ milk can be a good alternative for people who are lactose intolerant and for some of those allergic to milk protein. The products are available from selected stores all around Sweden, mainly in Gothenburg and Stockholm. We also have a farm shop where we sell both our own products and products from other local producers. www.dalsspira.se Gårdsbutik, Rännelanda 6, Högsäter, Tel: +46 528-500 01

Dugges Ale- & Porterbryggeri – Gothenburg’s local artisan brewery Dugges Ale & Porter Brewery was started by Mikael Dugge Engström in Mölndal in 2005. Over the last few years, sales of Swedish beers have grown significantly, so in 2010 Dugges Brewery decided to expand. The brewery is now in Landvetter, and the production capacity has increased from 1,500 to around 8,000 hl/year. Beer drinkers no longer ask for "a large, strong beer", but are curious to know what the different taps on the bar have to offer. Dugges Ale & Porter Brewery uses the finest malt and adds generous amounts of hops. This is our way to enhance your journey of discovery through the world of beers. www.dugges.se Östra Björrödsvägen 12, Landvetter, Tel: +46 31-87 79 00

Tångknäcke® – With nutritious and mineral-rich seaweed For thousands of years, seaweed has been an important part of the diet in Asia and other parts of the world. For over a quarter of a century, we have used seaweed in our bread; oarweed, bladderwrack, brown algae and kelp. The seaweed gives the bread its unique flavour, and is rich in minerals, micronutrients, amino acids, fibre, and vitamins. To make 100 grams of Tångknäcke, we need approximately 30-40 grams of fresh seaweed. The umami-rich seaweed captures and enhances the flavours; this is one of the reasons why Tångknäcke tastes so good – and it contains only natural ingredients. www.tangbrod.se Industrivägen 1, Grebbestad, Tel: +46 525-613 27

Gäsene Mejeri – Cheese that helps to keep the countryside open Gäsene Mejeriförening in Ljung, just outside Herrljunga represents a fine Swedish cheese tradition. It is Sweden’s smallest dairy association, and dates back to 1931. We produce cheese made from milk provided by our owners, i.e. farmers within 25 kilometres of the dairy. The cheese is made to old recipes, from milk that has not travelled far, and is based on a simple process at the dairy. This means that the natural good bacteria remain in the milk. But the taste is also influenced by the fat content and how long the cheeses are matured. A fattier cheese has a much stronger taste. Our reduced-fat cheeses, with a fat content of between 10 % and 17 %, are matured for twelve months to give them a stronger flavour. Gäsene Special (34 % fat) is matured for six months, and has a full-bodied, rounded flavour, with a long, strong, and pleasant aftertaste. Our cheeses cannot be made anywhere else if they are to taste the same. The fact that the cows graze here, among the stone fences of Västra Götaland, helps to keep this an open landscape, and contributes to the lovely flavour. Welcome to our cheese shop. Here you can try our tasty cheeses and browse other products from the local area.

www.gasenemejeri.se Gårdsbutik, Alingsåsvägen 32, Ljung, +46 513 - 250 80

Halltorps Mejeri – Dessert cheeses made with cow and goat milk Halltorps Mejeri is a small dairy farm producing dessert cheeses made from cow and goat milk according to gentle,traditional methods. Our goat cheeses are made with the farm’s own KRAV-certified * goat milk, and the cow milk comes from our closest neighbour. Our own favourite, 'Farfars pärla', won the gold medal in the Swedish Championship in Artisan Cooking both in 2011 and 2012. If you would like to try this delicacy for yourself, visit our farm shop in Gärdhem just outside Trollhättan, or why not pay a visit to Hugo Ericson Ost in the Saluhallen covered market in Gothenburg. Welcome! www.halltorpsmejeri.se Gårdsbutik, Halltorp 1, Trollhättan

Hulatorps Champinjoner – Fresh and prepared mushrooms It all began with a huge interest in growing mushrooms. Today, I spend many hours in the mushroom barn, where the mushrooms are carefully picked. This means that it is vital to pay close attention to detail through out the process - everything from watering, humidity, and making sure the mushrooms are not too close together when packed and delivered to the stores. But this is the only way to produce the finest mushrooms. I also process my mushrooms. They become soy sauce, dried mushrooms, mushroom ketchup, mushroom crisps and more. You will find my products in selected stores and in our farm shop.

www.hulatorpschampinjoner.se Gårdsbutik, Hulatorp Heden 4, Björketorp, Tel:+46 705 54 79 67

* Symbol in Sweden for organically produced food

Knäck och bräck – Everything baked with traditional cereal varieties Knäck och Bräck started in 2008. Our crisp-bread should, apart from being good for you, also offer a different experience and a great taste. Our regular range of crisp-breads offers plenty of variation, with flavours such as lingonberry, sesame, juniper, tomato, blueberry, etc. For certain periods, we also bake seasonal crisp-bread. As we believe crisp-bread is the perfect party food what ever the day of the week, we have also put together a weekly collection. All are baked with ancient cereal varieties, grown by Wästgötarna and KRAV-certified *, without a single E number. www.knackobrack.se Gårdsbutik, Östra Tunhem, Falköping, Tel: +46 706-98 06 40

Kullans Lycka – Tasty charcuterie products with high meat content Kullans Lycka evelops and sells locally-produced charcuterie products and flavoursome accompaniments. The ingredients come both from our own farm and from other farms in the area - all to ensure that the ingredients are of a high quality.The animals are slaughtered nearby and the meat is prepared to our own recipes by two different charcuteries. The result is tasty warm-smoked lamb sausages, lamb chipolatas, and patées – full-flavoured products with a high meat content. I want to encourage my customers to think outside the box and let their taste buds have an enjoyable time. www.kullanslycka.se Norra Kedum, Kåregården 2, Lidköping, Tel +46 510-59 00 80

Kullings Kalvdans – The County Dessert of Västergötland Kulling´s Beestings Pudding is made with colostrum milk from cows that help to keep the Swedish countryside open. The colostrum milk is extremely rich in nutrients, and vital for the calf ’s survival. Once the calf has taken what it needs, the remaining milk is used to make this dessert which resembles panna-cotta. Beestings Pudding contains only colostrum milk and spices – no eggs, flour, almonds or nuts. It is ‘slim’ and easy to handle, and is best served warm with jam. Kulling´s Beestings Pudding has become a popular choice among both gourmet restaurants and delicatessens. www.kullingskalvdans.se Herrljunga, Tel: +46 702-64 25 05

Lassegårdens Trädgårdar – Swedish Tapas the Gardener’s way At Lassegårdens Trädgårdar just outside Mariestad, guests can enjoy the gardener’s food from soil to table. We work with ingredients produced on a small-scale on our farm, and with other small-scale producers in the local area. All the food and bakery items we make and serve in our coffee shop are organic, and many of the products in our farm shop are prepared in our own kitchen. Seasonal vegetables are available in varying amounts. Examples include Jerusalem artichokes, broad beans, beets, and much more. You are welcome to visit our garden, farm shop and café. www.lassegardenstradgardar.se Gårdsbutik, Karleby Lassegården, Mariestad, Tel: +46 501-107 09

* Symbol in Sweden for organically produced food

Mellby Eko-lanthandel – Along the retro route 190 Step into another era. Mellby Ecological General Store is the only traditional general store in Alingsås, housed in a lovely old-fashioned building with a nostalgic café and home-cooked lunches, alongside the retro route, Road 190. Why not try the sausage‘Kôlepetterskôrv’which is only sold here and made with 100% KRAV-certified * beef – it's a popular product from our own farm, Kungsängen Farm in Stora Mellby.The shop is stocked with locally-produced items, meat boxes and organic produce. Home-baked cakes are served at Fälte-Johanna’s café. Lanthandel, Sollebrunsvägen 1, Sollebrunn, Tel: +46 322-410 24

Nasseröds Bigårdar – Honey from Bohuslän In Hamburgsund in the North of Bohuslän, on the farm Nasseröd and in the surrounding area, I, Helen, run the beekeeping company, Nasseröds Bigårdar. Keeping bees as a profession is a lifestyle choice; the environment, the bees and their health, the farm and my family are important factors. My products are based around the bees and what they produce. The most important is the honey with its many health benefits. The range on offer includes summer and autumn honey, heather honey, and runny, freshly-harvested honey. The honey is also flavoured with wonderful spices like cardamom, ginger, cocoa, saffron, etc. Hamburgsund, Tel: +46 706-85 30 29

Olivia eko – KRAV * certified growing and processing Farm-produced rapeseed oil, grown near Kinnekulle, is a cold-pressed virgin oil of the highest quality, rich in vital omega acids and natural vitamin E. Also available flavoured with garlic or lemon. We are a living farm with grazing land for around twenty sheep. We also keep chickens and bees.We grow hawthorn, currants and rhubarb, which we process in our newly-built workshop that is also home to our farm shop, where you can buy rapeseed oil, lamb, eggs, honey, hawthorn products and rhubarb cordial. All are made on site. Visitors can also spend the night at our B&B. Welcome!

www.oliviaeko.se Gårdsbutik, Bitterna Åsa, Vedum, Tel: +46 512-480 70

Resville Mathantverk – Awarded Cordial Gold and Jam Bronze Resville has been richly awarded for its products. Gold and Bronze in the Swedish Championships in Artisan Cooking, for example, for honey, rhubarb, bunches of currants, nectar, jam, jellies, and marmalades. Genuine products that make the heart of a food enthusiast beat faster. Resville Mathantverk is located at Backgårdskvarn in Resville, about 10 kilometres south of Lidköping. A small-scale food production company with a focus on making the most of locally-grown fruit, berries and vegetables, Resville Mathantverk makes products that will enhance the flavour of any meal. www.resvillemathantverk.se Backgårdskvarn, Lidköping, Tel: +46 510-581 03 88, +46 706-44 32 50

* Symbol in Sweden for organically produced food

Råda Gelato – Real ingredients and natural flavours After training as a chef at Grythyttan and a couple of years at Gunnebo House and other restaurants, I travelled to Italy, the home of gelato, to gather inspiration and learn. I now make gelato, inspired by season, availability and inclination, in both traditional and inventive flavour combinations. The gelato is milk-based, which means that it has a low-fat content and a creamy texture. By using real ingredients and natural flavourings you get an honest product with the optimal taste experience. You can buy my gelato at the coffee shop at Råda Säteri, and soon at shops in Gothenburg. Råda Säteri & Gästgifveri, Tel: +46 733-94 68 14

Sivans ost – Every day enjoyment! Leif Mannerström, chef and legendary restaurateur, looks dreamy when Sivan’s cheeses are mentioned. And he is not the only Swedish food guru to fall for Sivan’s products. “If it doesn’t taste good, you might as well not bother” – this is how Sivan regards cheese, and everything else that can offer culinary enjoyment. Sivan’s cheese shop is a small family business that has worked with cheese for five generations. Sivan is known for her genuine cheese-making in her garage. The cheeses have recently been joined by hand-baked crisp-bread, biscuits, and small indulgent pralines. Something to enjoy every day … www.sivansost.se Ostgaraget, Baljered, Stora Levene, Tel: +46 512-204 55

Skenstaboá – The Taste of West Sweden Farm Shop Skenstaboá Farm Shop, outside Dalsjöfors, is a lovely farm shop with a broad range of locallyproduced items from the Sjuhärad and Västra Götaland region. We are also members of the Taste of West Sweden which means that we sell products from other members of the same organisation. We produce our own charcoal, using wood from our own forest. In the summer, we offer pick-your-own strawberries, and in the winter we sell home-grown Christmas trees. Open Thursdays 2–7 pm & Saturdays 10 am–1 pm all year round! Extended opening hours during the strawberry season and in December! www.skenstaboa.se Gårdsbutik, Skänstad, Assarsgården, Dalsjöfors, +46 33-27 28 63, 46 707-43 71 70

Thunbergs Trädgårdar – Nutritious shoots packed with vitamins Thunbergs Trädgårdar is a family-run business on the outskirts of Skepplanda, north of Gothenburg. We grow nutritious shoots, packed with vitamin C, vitamin E, phosphorous, potassium and carotene. At the moment, we grow and sell large amounts of sunflower shoots and pea shoots to consumers through wholesalers in Gothenburg. Restaurants can also choose between other types of shoots, such as broccoli and pleasantly pink radish shoots. Our soil holds the KRAVcertification *, and we use neither pesticides nor artificial fertilizers. Our greenhouses are also environmentally friendly. Skönningared, Skepplanda, Tel: +46 303-74 87 00

* Symbol in Sweden for organically produced food

Torggummans ägg – We manage the whole value chain Torggummans ägg started in 1948. Today, our eggs are available from grocery stores and many smaller shops in the entire Västra Götaland Region. The motto for our business is climate-smart choices. Everything comes back to Mother Earth. In 1985, the chicken pens were opened up for good, and the hens were allowed to roam free. At present, Torggumman has complete control of the whole production chain, from the newly-hatched chicks and laying hens, to the packing of the eggs. Eggs from both white and brown free-range chickens are available, as are KRAV-certified * eggs. www.torggummansagg.com Färgelanda, Södra Dalsland, Tel: +46 528-200 23

TuaCultura – Marmelade made in copper pots I make my marmalade with home-grown and locally-sourced ingredients, in a copper pot in small batches without unnecessary additives. Each batch I make is genuinely made by hand. I have been a certified jam-maker with the Swedish Jam-making Society since 2010 and am a member of the organisation Äkta Sylt (Genuine Jam). My marmalades have won a number of awards at the Swedish Championship in Artisan Cooking. My products are sold to wholesalers all over Sweden, at the farmer’s market ’Bondens egen marknad’ in Gothenburg, and in my farm shop. The farm also offers bed & breakfast accommodation. www.tuacultura.se Gårdsbutik, Vesene Fagred 7, Ljung, Tel: +46 33-26 42 58, +46 703-99 54 35

Österhagen glass – The small ice cream with the big taste For more than 15 years, we have made ice cream of the highest quality. We believe that dairy ice cream should be made with whipping cream, a raspberry sorbet should contain raspberries, and a vanilla ice cream should get its flavour from a vanilla pod. We grow berries, rhubarb, and basil, all of which we use in our recipes. We also believe that ice cream should be enjoyed fresh, which is why we make only what we need and do not add any preservatives to our products. You will find our ice cream in well-stocked food stores or at our ice cream parlour Gula Paviljongen in Hjo. www.osterhagenglass.com Gula Paviljongen, Hjo, Tel: +46 503-141 11

Östragärde gård – The genuine article prepared with love At Östragärde Farm in Sätila, we grow and process mushrooms. We want to offer our customers a taste experience and a sense of genuine artisanal food. Whatever we are making, we will not rest until the product is perfect. This applies even to the packaging and label. We deliver freshly-picked mushrooms straight to different shops several times a week. We also sell a number of processed products, including everything from mushroom butter to dried and smoked mushrooms. In our Mushroom Shop, we sell our own products as well as products from other producers in the local area. www.ostragardegard.se Champinjoneri, Sätila, Tel: +46 301-77 42 90

* Symbol in Sweden for organically produced food

TASTE

Food worth the journey. Thatâ&#x20AC;&#x2122;s what you find in Gothenburg. Many restaurants and chefs are considered to be among the best in Sweden. Collaboration has been the key to success. Taste of Gothenburg, where 45 restaurants together develop culinary experiences, started back in 1999. You find everything from first-class gourmet to trendy eateries and street food here. Let your senses lead the way when you want a taste of Gothenburg. Visit gothenburg.com for more information.