Chef Andersson’s own deep fried “hash brown” topped with bleak roe and crème fraîche

served with butter fried toast and bleak roe on top

with browned butter, onion and crème fraîche, Västerbotten cheese, dark rye bread and potatoes

with horseradish crème and pecorino pickled cauliflower and potato crisps

with scallop, celeriac confit, green apple and rouille

with celeriac confit, green apple and roasted almonds

with shrimps salad, aioli and boiled potatoes

truffle red wine sauce, baked cabbage and pommes bearnaise

with crayfish sauce and brussel sprout leaves crushed potatoes with Västerbotten cheese

with orange sauce and a variation of Jerusalem artichoke

with ricotta, funnel chantarelles and fennel buttered mushroom jus, fennel, parmesan and truffle

chocolate cake with cognac, almond and crème fraîche

The brûlée of Catalonia with orange and cinnamon