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ÄLG -THE ELK

Present only in the regions near to the Arctic Circle, the elk is the largest member of the deer family. With its magnificent presence it is the animal that symbolizes Sweden, icon of its majestic forests and amongst the most widespread wild animals in the country. But its popularity is not limited to its natural habitat, the elk is one of the most typical meats in Swedish and Scandinavian cooking, succulent and lightly gamey.

Entrecote of elk slowly braised in the oven with celeriac, dried Sea Buckthorn berries, marinated spicy porcini (ceps) and a celeriac stock.




GRAVAD LAX – SWEDISH MARINATED SALMON

Salt, sugar, dill and passion, as required. The four ingredients of our marinated salmon. A timeless classic of Swedish cooking, which we couldn’t leave off our menu.

Marinated salmon, gravadlax sauce with mild mustard and dill, boiled small new potatoes.




HAVTORN – SEA BUCKTHORN

A naturally occurring autumn fruiting plant with berries of an intense orange colour. A champion survivor with its capacity to grow and develop in arid and hostile climates. In the kitchen it releases its intense flavours, slightly tart and incredibly aromatic

Sea Buckthorn sorbet with milk chocolate and hazelnuts.




KALIX LÖJROM – KALIX CAVIAR

Kalix Löjrom is a unique speciality amongst red caviar made from Whitefish roe, the first Swedish PDO recognized by the EU. It is produced for only five weeks a year in the eponymous city in northern Sweden, fruit of a specialized artisan tradition, run by local families and passed on from generation to generation. Only female fish are caught, and the eggs are extracted by hand, only two teaspoonfuls per fish. The pureness of the water and the extreme care of the production process guarantees that the roe is perfectly preserved with its particularly brilliant colour and distinctive and delicate taste.

Nordic caviar from Kalix on a parsnip purée, black bread toast, smoked crème fraîche with chives.




KÅLROT – LA RAPA SVEDESE

The swede (N.Am – rutabaga) originated as a cross between a wild cabbage and the traditional turnip. It is cultivated mainly in the U.S., Canada, Great Britain and Sweden, where it appears to have originated. Once cooked its flesh takes on an orange colour and has a slightly sweet taste. In Sweden it is used, along with other tubers and roots, in many traditional dishes and is popular enough to have given its name “swede” or “Swedish turnip” to other cuisines. Very rich in vitamins, fibre and mineral salts makes this simple food a valuable addition to tasty and healthy cooking.

Sweden cooked at low temperature with fried starter dough crisps and swede broth.




KANELBULLAR – CINNAMON BUNS

“Even if cinnamon has never been and never will be cultivated in Sweden, cinnamon buns are one of the most Swedish things there could be. A classic that will never go out of fashion.a”.
M. S. Landgren, Simply Swedish




MARINERAT – MARINATING

Marinating is a traditional technique for flavouring, “cooking” or preserving food, present in many cultures. Some marinated dishes are even to this day amongst the classic dishes of Swedish cuisine. Contemporary Nordic cuisine has passed on the traditional dishes and has renewed them, coming up with new and unexpected interpretations of taste and texture.

Marinated porcini in nordic vinegar, onion confit with mustard seed and juniper crisps




MJUK PEPPARKAKA – SOFT GINGERBREAD CAKE

This is the traditional Swedish Christmas cake which can never be left of the Julbord, the traditional festive buffet. It is an unforgettable sweet bread, strongly spiced with ginger, cinnamon and cloves, which seduces old and young from the first bite. Excellent when accompanied with fruits of the forest ice cream or whipped cream.




ÖL – NORDIC BEERS

Our passion is to understand the fascination of the Nordic countries through the taste of their beers. On our journey of research we have chosen small artisan brewers with a passion for producing beers rooted in their local traditions and raw ingredients, in differing styles.

  • Norwegian Wood, clear and opalescent, with golden reflexes.
  • Haandwitt, fresh, spicy with citrusy notes. Tasty and thirst-quenching.
  • Dark Force, a dark and intense double malt or Imperial Stout. Strong, with tastes of coffee, malt, ash, plums and chocolate.



PEPPARKAKOR – GINGERBREAD

Ginger, cinnamon and cloves. The spices of Pepparkakor and of the traditional Gingerbread House make the Swedish Christmas special. At Björk every year you’ll find Scandinavian specialities for a Nordic Christmas.




SNUS – MOIST SNUFF FOR ORAL USE

In Sweden, Norway and Finland there is widespread use of Snus, a moist powder form of snuff that slowly dissolves in the mouth. It’s a typically Nordic tradition, not present in other European countries, and represents an alternative way of using tobacco and enjoying its aroma. Inspired by this custom, Chef Rebecca has brought the taste of tobacco to a surprising dessert, which will seduce even non-smokers.

Tobacco ice cream with bergamot cream and sponge with juniper.