Rooted in the North,
inspired by the world
A starter, a main course and a dessert that belong together, cooked and photographed by us. Scandinavian seasons and produce at heart, with the odd detour to the Mediterranean and beyond.
Three-course menus for every occasion
A three-course menu is a starter, a main course and a dessert that belong together: the flavours build on each other, the portions are balanced and most of it can be prepared before your guests arrive. Here you will find complete menus for everything from an ordinary Friday to Christmas, New Year and midsummer, with recipes we have cooked and photographed ourselves.
We start from the Scandinavian seasons: mushrooms and game in autumn, the first tender vegetables in spring, fish and shellfish from cold waters when they are at their best. Even when a menu travels to Spain or Provence, there is something Nordic on the plate.
Pick a ready-made menu, or put together your own from our starters, main courses and desserts.
Right now
Latest menus
Salmon Pâté, Bouillabaisse and Gino
This menu takes us on a journey around the Mediterranean, filled with the flavours and colours so characteristic of the region. The Mediterranean is the thread running through the entire menu, with a hint of the warm late-summer breezes of Provence in the air. We begin with a classic salmon pâté, given a subtle Asian twist with a touch of pickled ginger. Next comes a wonderfully colourful and deeply flavoured bouillabaisse that transports us straight to the Mediterranean coast, finished with a generous spoonful of saffron aioli. Finally, we make our way through the fruit orchards of Tuscany for our take on Gino – fresh fruit served on crisp coconut bases and generously covered with delicious white chocolate.
Shrimp, Arctic Char and Italian Meringue
This menu is wonderfully simple to prepare and, once your guests arrive, you can actually sit down and enjoy their company instead of spending the evening in the kitchen. The Italian meringue for the fruit salad takes the most time, but even that can be prepared in advance and simply added when it’s time to serve. With the avocado mousse ready and the potatoes already cooked, there’s very little left to do – just assemble the shrimp cocktail, pan-fry the Arctic char and plate everything up when the time comes. A relaxed menu that lets the cook enjoy the evening just as much as the guests.
Lord Wellington's Sunday Dinner
A rustic yet luxurious menu that suits a celebration just as well as a chilly autumn evening. The starter balances the tang of goat cheese with the sweetness of honey and gets the taste buds ready for the main course, the classic beef fillet baked in puff pastry. Dessert is a brownie with an intense chocolate flavour.
The Mediterranean Meets Sweden
Sometimes you wish summer could last forever, and this menu takes you there – or, if not quite to summer, then certainly to the Mediterranean and that unmistakable holiday feeling. But we’re not leaving Swedish food traditions behind. Instead, we bring together the best of both worlds. We start with a relaxed Mediterranean classic: a tapas platter where tapenade and a selection of delicious cured meats take centre stage. For the main course, grilled flank steak is served over a light salad with potatoes, a fresh yoghurt sauce and a red onion chutney that you and your guests are sure to love. For dessert, Mediterranean lime meets blackberries from the Swedish forests in a wonderful combination: a lime tartlet with white chocolate mousse and fresh blackberries. After a meal from the grill, something bright and refreshing is just what you need, and the tartness of citrus and berries balances the sweetness of the white chocolate beautifully.