Herring fillets stuffed with dill and mustard, breaded and fried until crispy, served with mashed potatoes and lingonberry sauce. ¹⁾

A creamy, custard-like dessert made from fresh milk curds, eggs, and almonds, served warm with cloudberry jam or whipped cream. ²⁾

A pie filled with a mixture of wild blueberries, lingonberries, and raspberries, topped with a crumbly oat streusel and served with vanilla sauce. ³⁾

Fresh Arctic char, pan-fried or grilled, often paired with wild mushroom risotto or roasted vegetables. ⁴⁾

A traditional dish where frozen moose meat is slow-roasted and marinated in a flavorful brine, resulting in tender, aromatic slices. ⁵⁾

Large potato dumplings filled with salted pork, served with melted butter and lingonberries—a hearty and filling meal. ⁶⁾

Thick pancakes cooked over an open fire, mixed with diced pork or bacon, traditionally eaten by forest workers. ⁷⁾

A tangy-sweet dessert made by stewing rhubarb with sugar, thickened into a creamy consistency, and served cold with milk. ⁸⁾

Wild boar from Gävleborg’s forests, slow-cooked with juniper berries and rosemary, served with root vegetables and lingonberry compote. ⁹⁾

Patties made from local whitefish or pike, seasoned with dill and lemon zest, pan-fried and served with tartar sauce and boiled potatoes. ¹⁰⁾

A unique syrup made from young spruce shoots, used as a topping for pancakes, ice cream, or cheese. ¹¹⁾

Sautéed slices of reindeer meat cooked with cream, onions, and mushrooms, served with mashed potatoes and lingonberries. ¹²⁾

A rustic casserole of pork, onions, and potatoes layered in a creamy sauce, baked until golden brown. ¹³⁾

Pickled herring marinated with lingonberries, providing a sweet and tangy twist on a classic Swedish dish. ¹⁴⁾

A creative Gävleborg twist on the Swedish sandwich cake, combining smoked salmon, cream cheese, dill, and a garnish of wild berries for a unique blend of savory and sweet. ¹⁵⁾