| Dish | Notes | |------|-------| | | Thin-shaved, quickly seared in butter. Served with wild mushroom sauce. | | Fårikål (Norway's national dish) | Lamb on the bone, cabbage, whole black pepper, cooked for hours – nothing else. Served with boiled potatoes. | | Janssons Frestelse (Jansson's Temptation) | Creamy anchovy-potato casserole; a must-have. | | Kålruletter | Cabbage rolls filled with minced pork/beef, rice, and allspice; baked in broth. | | Rødkål (Braised Red Cabbage) | Sweet-sour with apple and vinegar. | | Ristede Løg & Brunede Kartofler | Caramelized small potatoes (Danish style) and crispy fried onions. | | Lingon & Tytebær | Cold lingonberry sauce – essential with game and meatballs. |

| Dish | Description | |------|-------------| | | Three varieties: mustard-dill, onion & allspice, and lingonberry. Served with boiled potato slices and chive sour cream. | | Gravlax | Salmon cured in salt, sugar, dill, and aquavit. Served with hovmästarsås (sweet mustard-dill sauce). | | Røget Ål (Smoked Eel) | If coastal village; cold-smoked, with horseradish cream and rye crisp. | | Leverpostej (Danish-style Liver Pâté) | Baked pork liver pâté with bacon lid, served with pickled beets and mushrooms. | | Kalvsylta (Veal & Pork Terrine) | Jellied terrine with allspice, served with pressed cucumber salad. | | Gubbrora (Anchovy & Egg) | Butter-fried egg topped with anchovy preserves and chives. | | Brunost (Brown Cheese) | Sweet caramelized whey cheese – sliced thin on flatbread. | | Rugbrød & Knekkebrød | Dense rye loaf and crispbreads; butter, ramson salt. | | Pickles & Preserves | Pickled ramps, cucumber, red onion; lingonberry jam; dilled mustard seeds. | DET VARME BORD – THE WARM TABLE Transition: Clear the cold dishes (except bread and butter). Bring out cast iron pots and smoking platters.

Soppa på Kantareller & Enbär – Creamy chanterelle soup with crushed juniper berries, topped with crispy fried kale.

Våffla med Västerbottenost – thin crisp waffle with aged Västerbotten cheese and cloudberry jam. DET KOLDE BORD – THE COLD TABLE Served on wooden boards, slate, or rustic earthenware. Leave for 45–60 minutes of grazing.

Nordic Village Dinner Menu May 2026

| Dish | Notes | |------|-------| | | Thin-shaved, quickly seared in butter. Served with wild mushroom sauce. | | Fårikål (Norway's national dish) | Lamb on the bone, cabbage, whole black pepper, cooked for hours – nothing else. Served with boiled potatoes. | | Janssons Frestelse (Jansson's Temptation) | Creamy anchovy-potato casserole; a must-have. | | Kålruletter | Cabbage rolls filled with minced pork/beef, rice, and allspice; baked in broth. | | Rødkål (Braised Red Cabbage) | Sweet-sour with apple and vinegar. | | Ristede Løg & Brunede Kartofler | Caramelized small potatoes (Danish style) and crispy fried onions. | | Lingon & Tytebær | Cold lingonberry sauce – essential with game and meatballs. |

| Dish | Description | |------|-------------| | | Three varieties: mustard-dill, onion & allspice, and lingonberry. Served with boiled potato slices and chive sour cream. | | Gravlax | Salmon cured in salt, sugar, dill, and aquavit. Served with hovmästarsås (sweet mustard-dill sauce). | | Røget Ål (Smoked Eel) | If coastal village; cold-smoked, with horseradish cream and rye crisp. | | Leverpostej (Danish-style Liver Pâté) | Baked pork liver pâté with bacon lid, served with pickled beets and mushrooms. | | Kalvsylta (Veal & Pork Terrine) | Jellied terrine with allspice, served with pressed cucumber salad. | | Gubbrora (Anchovy & Egg) | Butter-fried egg topped with anchovy preserves and chives. | | Brunost (Brown Cheese) | Sweet caramelized whey cheese – sliced thin on flatbread. | | Rugbrød & Knekkebrød | Dense rye loaf and crispbreads; butter, ramson salt. | | Pickles & Preserves | Pickled ramps, cucumber, red onion; lingonberry jam; dilled mustard seeds. | DET VARME BORD – THE WARM TABLE Transition: Clear the cold dishes (except bread and butter). Bring out cast iron pots and smoking platters. nordic village dinner menu

Soppa på Kantareller & Enbär – Creamy chanterelle soup with crushed juniper berries, topped with crispy fried kale. | Dish | Notes | |------|-------| | |

Våffla med Västerbottenost – thin crisp waffle with aged Västerbotten cheese and cloudberry jam. DET KOLDE BORD – THE COLD TABLE Served on wooden boards, slate, or rustic earthenware. Leave for 45–60 minutes of grazing. Served with boiled potatoes

Loaded All Posts Not found any posts VIEW ALL Readmore Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share to a social network STEP 2: Click the link on your social network Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy