An organic and modern Swedish menu at MLH

We eat many different kinds of food from across the globe. However have you tried genuine Swedish food with a modern twist to it – if there is such a thing? Oh yes, Sweden has a fine old culinary tradition and boasts food based on classic country cooking, mainly influenced by foreign cuisine over the years.

Yet it is basically uniquely Swedish because today, the plain and hearty Swedish meal is undergoing a renaissance in Sweden. The best of the old recipes have been revived and are often revised in order to maintain their reputation for special flavours but with a modern innovative touch to it.

On the east coast, the most important food is strömming (Baltic herring), a small silvery fish. Salmon, trout and whitefish are other important types of food along with kräftor: crayfish, Swedish-style. The nine northern provinces of Sweden have a lot to offer, each with wonderful flavours that make Swedish food the most talked about.

The dark gamey reindeer meat and the rare berry that grows wild along roadsides and ditches are usually synonymous with ingredients you find at your meals. The cloudberry is another fine fruit. Västerbotten cheese and Norrbotten are famous for their dumplings. Made raw as well as cooked, they include potatoes, flour and salt and are served with butter and lingonberries. These are some dishes, not forgetting the world famous Swedish smorgasbord, which you will experience at MLH.

Elegance and refinement coupled with delicate sensations of taste practiced by the younger generation of Swedish chefs have made their recipes the most favoured amongst many people. Lingonberries, cloudberries, root vegetables, Baltic herring, wild game and Västerbotten cheese prepared in new ways combined are the main essence of the recipes.

Guest Chef Magnus Prossel who has worked at Dannegården, a gourmet restaurant in Hotel Duxiana, Trelleborg, will cook up these Swedish delicacies for over a week with dishes like dill cooked crayfish, braised cod with wax beans, oysters with green peas and even sea buckthorn sorbet and caramel served with crispy goat cheese.

Magnus Prössel is a young chef with a pronounced feel for taste and composition and is also responsible for the menus at Hotel Ängavallen, considered one of the most historic hotels in Sweden, in the Skåne region. He was also involved in developing the bakery’s products. Ecology and gastronomy go hand in hand in his recipes.

The Governors Restaurant will capture the aroma and experience the true taste of Sweden and what Hotel Ängavallen has to offer from 16 to 22 July. Furthermore, on 21 July, the hotel will host a gastronomical dinner as part of their Swedish promotion.