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⁾