visit sweden edible country

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The Edible Country

In Sweden, naturally healthy food can be found just around the corner – in our forests, lakes and meadows. That’s why we’ve created the world’s largest gourmet restaurant: the Edible Country. In collaboration with four Michelin-starred chefs, we have created inspirational menus featuring local produce to help you experience the Swedish pantry.

Four Swedish Michelin-starred chefs have created the menu suggestions for the Edible Country experience. These chefs all share a love for nature and what it has to offer. Their recipes will help give you a memorable visit in the Swedish nature.

Niklas Ekstedt

Niklas Ekstedt grew up in a small village in the north of Sweden called Järpen. While training to be a chef, he was constantly taught that Scandinavia was not the place to look for good ingredients. But after many years of outstanding success and a Michelin star, he suddenly felt the urge to return to his roots and explore what Swedish nature and traditions could bring to modern cooking. The result: Restaurang Ekstedt has held its Michelin star since 2013.

– For me, Swedish nature has always been my biggest source of inspiration when cooking. The hours I have spent in the forest have turned into the realisation that cooking outdoors, with the ingredients right in front of me, is the core of Swedish cuisine.

Titti Qvarnström

Educated at the Hotel and restaurant school in Copenhagen and trained in some of the best kitchens in Denmark and Germany, Titti received a Michelin star for her work at Bloom in the Park in 2015. Today, Titti is planning to open a new restaurant together with Chef André Qvarnström. Right now, she is developing a new food destination in Malmö and travelling the world looking for inspiration. Wherever she goes, she always turns back to her native landscape of Skåne in the south of Sweden.

– My earliest food memory is from the Scanian (Skåne) nature where I spent lots of time with my family, learning which plants you could eat and which to stay clear of. Through my cooking I can share a bit of the landscape that I love with people from all over the world. It’s really amazing.

Jacob Holmström & Anton Bjuhr

Trained in top cuisines like L’Astrance and Pierre Gagnaire in Paris, Jacob & Anton have learned from the very zenith of international gourmet chefs. When returning home, they focused all their knowledge and skills on transforming the Swedish culinary tradition and the produce that every season brings into first-class cooking. Jacob started working at the restaurant, Mathias Dahlgren, and worked there as a sous chef until he and Anton took over a small restaurant in Stockholm 2011. They renovated the place and opened the restaurant, Gastrologik. Their success, one Michelin star since 2013, is based on the cooperation with hunters, farmers and breeders that share their values when it comes to quality, but also sustainability and ethics.

– We have chosen to work with exclusively Swedish produce. The local climate and the dramatic difference in our seasons afford us a great variety of produce throughout the year, and no day is like the other.

Edible Country, Storlien

The Edible Country is an initiative from Sweden, where the whole country is turned into a DIY-restaurant. Top chefs were invited to compose menus based on ingredients that can be found in Swedish nature. Several wooden tables were placed all over Sweden, and anyone could make a reservation to create a Swedish meal sourced in nature and then enjoy it in stunning scenery.

Photo : Visit Sweden / Jämtland Härjedalen

Photo : August Dellert/Visit Sweden

Photo : August Dellert/imagebank.sweden.se

What's fine do-it-yourself dining?

Fine do-it-yourself dining means cooking gourmet food for free, with ingredients that you can find in Swedish nature. (You might need to bring some salt, butter and honey, but that’s it).

Menu suggestions

The menu suggestions in this dining experience, are all made up of dishes that each represent a season and a part of Sweden. The dishes are based on ingredients that you can find in Swedish nature. The recipes are easy to follow and suits anyone interested in enjoying a delicious and naturally healthy meal.

External link Spring Menu (PDF)

External link summer menu (pdf), external link autumn menu (pdf), external link raw menu (pdf), the drinkable country, swedish food safaris on land – from foraging to truffle hunting, swedish seafood safaris – from lobster and crayfish to oysters and seaweed, top hiking trails in sweden, 9 extraordinary accommodations close to swedish nature, sweden is a forager’s dream, allemansrätten - sweden's right of public access.

The campaign ’The Edible Country’ was a dining experience based on ingredients found in nature where tables across Sweden were open for booking. You could also book add-ons like local guides and chefs, a selection of local produce and mood enhancing table decor.

The menu suggestions for this fine do-it-yourself dining experience were co-created with four of Sweden’s top chefs: Titti Qvarnström, Niklas Ekstedt, Anton Bjuhr and Jacob Holmström. The dishes were inspired by Sweden’s varied landscapes and shifting seasons.

With ‘The Edible Country’ the hope was to inspire people to explore our natural pantry and eat healthier and more locally produced food. Healthy food may be perceived as complicated or inaccessible, but in Sweden you can find it just around the corner – in our nature.

A special thanks to the following companies who, in various ways, contributed to ‘The Edible Country’ – Bookatable.com , Fjällräven  and Primus .

Fjällräven , Primus and Keep Sweden Tidy .

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