The World’s Largest DIY-Bar & Restaurant

Chef Thomas Sjögren and bartender Josefine Thoren setting up a perfect outdoor lunch at one of the seventeen Edible Country tables located in some of Sweden's most beautiful landscapes.

This is a unique DIY concept that you can book to experience a 100 million-acre natural pantry. We will be foraging from the surrounding cliffs, then prepare an outdoor lunch signed by chef Thomas served with local beer from Smögenbryggan, and a non-alcoholic cocktail signed by Josefine, Bar Bruno in Gothenburg.

A new addition to this concept is that Visit Sweden has put together a unique drink experience in Swedish nature - The Drinkable Country. Swedish nature offers a sensational flavor palette – perfect for mixing fantastic drinks. In collaboration with Sweden's most prominent beverage experts, we have developed creative drink recipes based on local ingredients to help you explore Sweden's nature in a tasteful fashion.

Book your table at Ramsvik here: https://www.ramsvik.nu/en/outdoors/th...
More about the Drinkable Country here: https://visitsweden.com/drinkable-cou...

West Sweden Spring Drink: Rhubarb & wood-sorrel cocktail
Bar Bruno: https://barbruno.se/

Ingredients:
50 ml of rhubarb syrup
A handful of wood sorrel (harsyra)
30 ml of lemon juice
40 ml of seltzer
Ice
Wood sorrel or edible flowers for garnish
Highball glass
Alcohol to add if you wish: 50 ml aquavit, preferably O.P. Anderson

Muddle the wood sorrel in the highball glass. Add the rhubarb syrup and lemon juice. Fill the glass with crushed ice and aquavit (optional), top with seltzer, and stir. Garnish with wood sorrel or edible flowers.

Rhubarb-syrup: Muddle 1 part of the rhubarb in a pot. Boil together with 1/2-part water and 1 part sugar. Strain.


Herring, browned butter, wild herbs, and potatoes boiled in bladderwrack

Ingredients
4 fillets of herring (matjessill)
300 g new potatoes
150 g browned butter
100 g sour cream
1 handful of bladderwrack
Wild herbs picked around the surrounding cliffs

You can pick your own bladderwrack by the sea. Depending on the season, there are a lot of wild herbs in Ramsvik. Take a walk to see if you can find some herbs to spice up the food with. We found kale, wild garlic, juniper berries, and Chives.

Boil the potatoes in plenty of seawater and bladderwrack until it feels soft. Pour off the water and lift off the pliers. Brown butter in a saucepan until it smells nutty and has a golden brown color. If you have found any of the wild herbs, you can turn them into butter as soon as it is browned. Serve the herring with sour cream, potatoes, and top with the browned butter.

Thanks to our partner:
https://www.vastsverige.com/
https://www.vastsverige.com/en/
  / vastsverige  
  / westsweden  
  / smakapavastsverige  

Thanks to chef Thomas and bartender Josefine:
Josefine Thoren:   / josefinethoren  
Thomas Sjögren:   / thomassjgren  

Restaurants, hotels and experiences during our trip:
Grebbestad, Everts Sjöbod:   / evertssjobod  
Fjällbacka, Stora Hotellet:   / storahotelletfjallbacka  
Smögen, Smögens Havsbad:   / smogenshafvsbad  
Klemming Oysters:   / klemmingsostron  
Seaweed experience, Catxalot   / catxalot  
Beer brewery, Smögenbryggar´n: https://smogenbryggarn.se/

For more informations about traveling to Sweden: https://visitsweden.com/
For travel inspiration in Sweden:   / visitsweden  

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CONNECT WITH US:
Gustaf Björlin, DP & editor: https://www.gustafbjorlin.com/
Nicole Jacobsen, Producer & managing director:   / nicolechjacobsen  

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