Starter
Reindeer haunch fillet cured with blueberries, deep-fried sourdough, yellow swamp russula mushrooms pickled with lingonberries, accompanied by a stock
Main course
Slow-cooked mountain beef with creamed barley, beets and yellowfoot mushrooms
Dessert
Crunch with a cloudberry compote, meadowsweet, mature hard cheese and sour cream
The people behind the menu
Concept and recipes
Lena Flaten, Flammans skafferi
Karin Hillström, Fäviken
Johan Rudsby, Nästgård
Malin Ölund, Torsta gårdsrestaurang
Therese Örnerkrans, housekeeper at the County Administrative Board
Peter Dahlbäck, Vemdalens Catering
Christopher Smeds, Fjällnäs
Karin Eriksson, Ost- och bryggstubua
Julia Pearsson, Hushållningssällskapet
Arvid Lorentzon, project manager at Eldrimner
Beautifully presented
All the ceramics for the Härjedalen meal are made by Karin Munkhammar from KM Märkt in Fjällnäs.
The glasses come from Storsjöhyttan in Östersund.
Tablecloth and napkins are from Frösö Handtryck.
To drink
Starter
Kråkbärsnektar, crowberry nectar from Björnåsen
or Samlaren Brown Ale 3.5% from Härjebrygg
or 1797 Helags Amber Lager from Härjebrygg
or 2020 Faugères, Château de la Liquière, France
Main course
Beetroot stock
or Skruggôt beer from Härjebrygg
or Barolo Cascina Rocca, Franco Molino, 2017
Dessert
Warmed cloudberry glögg (warm, sweetened apple juice with dark rum and cloudberries)