The Culinary Academy of Småland/Öland has entered its first day of culinary exploration as we have arrived in Jönköping in the province of Småland.
Småland is one of Sweden’s larger provinces and is dominated by a high forest plain and has huge forests and cultivated flatlands in the south. And some 5,000 lakes for fishing, swimming or other activities. Jönköping is situated at the southern end of Lake Vättern and is one of Sweden’s fastest growing cities with a population of 130,000. The county here is characterized by its innovative and entrepreneurial spirit.
In Jönköping you will find most things around the corner. The city centre offers shops, cafés and restaurants and by bus or bicycle you can easily get to the area’s largest shopping centre. Here you will also find the long sandy beaches of Lake Vättern and this is where we had dinner yesterday evening.
Restaurant Sjön (The Lake) is owned by Tommy Myllymäki, a name that is familiar with Swedes whether you are interested in food or not. Tommy won the silver medal in Bocuse d’Or in 2011 as well as the Swedish Chef of the Year Award in 2007. In addition to managing his highly rated restaurant in Jönköping, he is the Creative Director of renowned Sturehof restaurant group in Stockholm and hosts one of Sweden’s top food programs on television, My Kitchen. In 2012 he won the TV show competition, Chefs’ Fight, against seven other top chefs. And actually he is representing Sweden yet another time when the Bocuse d’Or Europe 2014 is hosted by Stockholm.
Sjön is located ten metres from Lake Vättern with not only magnificent views, but food that is inspired by ingredients and locally grown produce derived from the Vättern area landscape surrounding the restaurant. “-I’m not a big fan of the fine-dining restaurants, but the Lake is a nice restaurant with high ambitions when it comes to food and drink yet being a relaxed and casual restaurant”, Tommy said.
Below find the delicious menu we enjoyed, including a fun take on the Småland classic “Isterband”, sashimi of locally caught fish and a whole crayfish party – that was enjoyed in just a couple of bites!
Isterband (smoked pork sausage) croquet, beets and vinegar
Common whitefish sashimi with kohlrabi and ginger
Lightly baked arctic char, spicy pea juice, pea pure, mint and coriander
Beeftartar with unripe strawberries, tomato and oldfashioned homecheese
Carrots with flavours of crayfish, with dill, onions, cream and beer
Fried perch with cauliflower, capers and raisins with browned butter
Wild boar rib braised with ripe and unripe currants and lemonthyme
Cucumber sorbet with mint, honey and yoghurt
Strawberries and tomatoes with lemonverbena