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Breakfast tasting:
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HASH BROWN, 7 MONTH AGED PONZU, GRAPE VINEGAR & TRUFFLE SAUCE. AGED HAM
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CHESTNUT MUSHROOM VELOUTE
& LOCAL CHEESE FOAM
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LIGHTLY CURED NORWEGIAN SALMON TARTARE. DILL, CHIVES, MUSSEL SAUCE & ROSSINI CAVIAR
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KOJI FERMENTED BARLEY & CRAB
PANCAKE, DILL, KALIX SALMON ROE
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KOJI FERMENTED BARLEY PORRIDGE, COOKED IN FERMENTED TOMATO JUICE. CHEESE, BUTTER & SORBET OF TOMATO & CHILLI WITH FERMENTED TOMATO POWDER
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‘ANG BENEDICT’
SMOKED EGG, FRENCH TOAST, SPINACH, NETTLES & TRUFFLE SAUCE
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Wagyu butter, spiced salami, pork fillet cured, CARROT & CUMIN FLAT BREAD, LIVER PARFAIT & REDCURRANT, sage sour dough
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LOCAL CHEESE WHEAT PUFF. FERMENTED CHESTNUT MUSHROOM POWDER
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LAVENDER MADELEINES & LAVENDER BRÛLÉE
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in the stunning @astadvingard winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
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Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
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