/ Written by Rasmus Ragnarsson

First day of culinary exploration

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



Hannah G. Browning

The Nuevo Elegante Osteria is an newly opened restaurant, bar and bistro by the lake Munksjön. The chefs are making the food with love and the flavor’s inspired from the Mediterranean. You will find very good tapas at N.E.O, and friday and saturday local DJ:s play music in the bar upstairs.

/ Written by Jenny Jonevret

Culinary Academy in WestSweden Gothenburg 2015

Crayfish - Photo Lisa Nestorson
West Sweden is famed for its wide variety of top-quality, natural, organic produce. The forests of inland Dalsland provide an impressive range of game, berries, mushrooms and fresh fish, while the countryside bordering the Göta Canal is teeming with farm shops selling locally produced fine cheeses, high-quality dairy products, beer and schnapps. Fertile farmland makes the region ideal for growing crops and raising livestock on sustainable and traditional organic lines. Unique culinary highlights include wild garlic in the spring in Kinnekulle, exclusive roe from Lake Vänern in the autumn and fresh seafood all year round. In the cold, clean and mineral-rich water of Sweden’s West coast, shellfish grow more slowly, developing a fuller flavour, which makes these North Sea shellfish some of the best in the world. Visitors can treat themselves to lobster, mussels, oysters, crayfish and prawns, and learn how to catch and cook them on a unique seafood safari.

The region’s capital city, Gothenburg’s coastal location means easy access to fish and shellfish that stand out on quality and flavour. Add an authentic coffee shop culture that prides itself on its cakes and pastries, and Gothenburg is a food lover’s paradise. The city’s chefs work with local produce and seasonal food, preferably organic. Their modern approach to cuisine rests on Swedish traditions combined with new flavours and ideas drawn from all over the world. Today six restaurants in Gothenburg – 28+, Bhoga, Koka, Sjömagasinet, SK Mat & Människor and Thörnströms Kök – have been awarded a Michelin star. But if you’re looking for fabulous food, there’s far more to Gothenburg than that. Gothenburg was named Sweden’s Food Capital in 2012, with the jury citing the vast array of food the city has to offer, its abundance of local produce and high-quality restaurants, not to mention the fact that the food served in schools and hospitals is nutritious as well as sustainably sourced.

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/ Written by Grace Fitzgerald

If you build it, they will come

photocred: Fia Gulliksson, Food in Action

There’s no beating about the bush with Swedish Fia Gulliksson of Östersund—a woman on a mission. She is all about three things; people, passion and produce. She tells us how she brought Östersund, her regional area of Sweden, to international acclaim through sheer will and determination.

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