27.02.2020 - 15.03.2020
Traditional home cooking from Skåne.
In recent years Swedish cuisine has made a name for itself by being of outstanding quality in every respect.
Its main focus is the use of high quality ingredients – especially fresh, pickled or smoked seafood and fish (usually herring, crab, salmon and eel), elk, reindeer and other meat dishes. As you can see, Sweden has decidedly more to offer than meatballs and fermented fish. Nordic cuisine and Swedish quality of life in particular have become extremely popular with both Swiss consumers and holiday makers.
Alexander Falkheden, head chef at the nationwide famous G. Swenson’s Krog restaurant in Torekov is our guest chef for the second year running. His first Swedish Weeks, permeated by modern multicultural influences and his sometimes daring combinations, resulted in the most delicious dishes.
Alexander’s fascinating ‘crossover cuisine’ and the vast culinary scope of the country will be a defining influence on the coming Swedish Weeks. His new interpretation of the legendary but sometimes unjustly seen as outdated ‘Smörgasbord’ uses exotic influences to interpret traditional main dishes, thereby making them irresistible.
Daily from 6 p.m.
CHF 89.00, Smörgåsbord all you can eat with starter- & dessert buffet, main course served after selection
We are delighted to welcome this year Victoria Falkheden as our swedish host. Victoria will be happy to advise you at the buffet and answer your questions competently.