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
Hola España
A menu inspired by Spain: chilled gazpacho with a little heat, seafood paella served straight from the pan and a citrus-scented crema catalana. The soup is perfect in the summer heat, and the paella is best set in the middle of the table with the whole family gathered round. Crema catalana is best enjoyed with the sunset.
Autumn Menu with Wild Boar and Cloudberries
This menu takes a glance towards the Alps but brings in classic Nordic flavours such as chanterelles, lingonberries and cloudberries. First comes a warm salad of chanterelles and fried halloumi. The main course is a schnitzel made with wild boar to take it to the next level, served with a pea purée that brings out the sweetness of the peas and goes perfectly with the tart lingonberries. Finally, cloudberry ice cream, lime meringues and chocolate sauce come together in a Swedish meringue sundae.
Shrimp, Arctic Char and Italian Meringue
A summery menu with shrimp cocktail and avocado mousse, butter-fried Arctic char and fruit salad with Italian meringue. Almost everything can be prepared in advance, so you can sit down with your guests. The Italian meringue for the fruit salad takes the most time, but it too can be made ahead and simply added when it's time to serve. With the avocado mousse ready and the potatoes cooked, all that's left is to assemble the shrimp cocktail, fry the char and plate up.
A Green Feast
An all-vegetarian menu that leaves nothing to be desired. The starter pairs crisp deep-fried cauliflower with a creamy cheese sauce. The main course brings together fresh beetroot and a full-flavoured chèvre sauce, and it all ends with a heavenly green tea ice cream topped with crunchy coconut cookies.