The meal is part of the national project Landskapsmåltider (Provincial Meals), where all of Sweden’s provinces have created their own signature meal with the aim of highlighting local ingredients, strengthening regional food production, and increasing knowledge of Swedish food culture.
Appetizer
Värmland charred tartare
Ingredients from: Kils slakteri, Värmlandsägg, Höjes bageri, Grinnemo, Åshammars trädgård, and the forest around the corner.
Värmland’s provincial meal has been developed with a focus on ingredients and dishes that reflect the landscape. The result is a meal that highlights Värmland’s food traditions and conditions, showing how local ingredients can be brought together into a cohesive whole.
Main Course
Rainbow trout fillet, pointed cabbage, cream, horseradish and dill with bleak roe from Vänern
Ingredients from: Wermlands mejeri, Vänerlöjrom, Gustava, and Åshammars trädgård
Värmland’s six plant hardiness zones provide a wide range of locally produced ingredients, its lakes offer excellent fishing, and there is a long tradition of agriculture and various forms of food craft. Given these excellent conditions, Värmland has created a fantastic provincial meal.
Dessert
Mazarin on pearl millet flour with browned butter, yogurt, and cloudberries
Ingredients from Stöpafors kvarn, Wermlands mejeri, and Torfolk gård.
The meal is based on carefully selected ingredients with a clear connection to the region and its seasons. From starter to dessert, it reflects Värmland’s natural conditions—with ingredients from forests, lakes, and agriculture—and how these have traditionally been used in cooking. At the same time, it demonstrates how these same ingredients can be used in a modern and sustainable kitchen.
