Menu from dinner at the Michelin-starred no-menu restaurant Gastrologik in Sweden with food by Jacob Holmström and Anton Bjuhr:
Fine potato chips, pine, juniper, mushrooms
Bread to share, goats cheese with herbs
Meringue, chicken liver, pickled apple
Quail’s egg with soya
Raw and sliced mushroom, butter fried yeast
Reindeer blood bread, dried reindeer, lingonberry, roe
Veal tartare, cress and cress cream granita, oyster sauce
Charred langoustine, pickled and raw kohl rabi
Spring onion, baked in butter, deep fried roots, leaves, lardo
New mackerel, lightly smoked with asparagus, dandelion, maple flower, sour cream sauce
Veal steak, nettle sauce, butter jus, wild garlic flowers
Pre-dessert – spruce granita, apple and lingonberry
Sorrel sorbet, juniper meringue, charred pickled cucumber, sorrel leaves
Cream cheese, whey, cheesecake
Panama coffee
