Duck hearts & wild garlic burned hay sauce
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I was so happy to introduce @knystaforsen to my tour group last week. This is a truly special place and will be a permanent fixture on my Scandinavia tours. I can’t describe it any better than @nicolaitram and @evahtram do below. See you in March my friends ❤️
“Our restaurant – in an old sawmill, by a rippling river, surrounded by pristine forests – was originally our home. So we treat our guests like family.
Sure, we have a proper kitchen, but we prefer cooking outdoors, over flames and embers. It’s sensuous and impractical, in the best sense of the word. It’s as much about camaraderie around a campfire as it’s about enjoying a meal seasoned with the visceral thrill of its unhurried preparation; fire, the primordial culinary art, provides sustenance for the soul too.
Over the course of our four hours together, we will regale you with a terroir-driven tasting menu that celebrates the wild nature around us. Some ingredients are plucked from the rivers and lakes, others are foraged in the woods, wild game and artisanal products are sourced from local purveyors.
Our house is a casual place, there aren’t many rules here, except for one: making sure you feel at home.”
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards - 🔪 🔪
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