A rich stew featuring venison or wild boar, root vegetables, juniper berries, and a splash of red wine, served with lingonberries and potatoes. 1)
A traditional dish of salt-cured pike, often served cold with a dill and mustard sauce and boiled potatoes. 2)
A rustic, thick pancake made from flour, water, and pork fat, traditionally cooked over an open flame in the forests of Södermanland. 3)
Fresh zander (pike-perch) fillets pan-fried and served with a creamy chanterelle mushroom sauce. 4)
A succulent roast of roe deer marinated in herbs and served with wild berry compote and roasted vegetables. 5)
Herring pickled in a tangy apple cider vinegar brine, paired with crispbread and sour cream. 6)
A local twist on the Swedish classic, these meatballs are made with moose meat and served with lingonberry jam and creamy mashed potatoes. 7)
Layers of potatoes, salmon, and onions baked in a custard of eggs and cream, served with melted butter. 8)
A creamy soup made from rutabagas, potatoes, and cream, topped with crispy bacon or croutons. 9)
Smoked eel, a regional delicacy, served with horseradish cream and dark rye bread. 10)
A hearty stew combining pork, potatoes, onions, and carrots, slow-cooked with thyme and bay leaves. 11)
A dessert of stewed Södermanland apples, sweetened and thickened with potato starch, served with milk or cream. 12)
Thinly sliced venison sautéed with onions and mushrooms, seasoned with juniper berries, and served with potato purée. 13)
A regional take on traditional crispbread, made with rye flour and caraway seeds, often enjoyed with local cheeses or pâtés. 14)
A tart made with a buttery crust and filled with a tangy-sweet lingonberry mixture, topped with whipped cream. 15)