Among the sand dunes and beachside bushes, a late summer dinner unfolded and turned Ugglarp into a culinary oasis. Inspired by the coast and together with Ugglarps Grönt as a partner, a menu was woven together that gave a sense of presence to both people and the surroundings.
Creating a cozy and natural atmosphere that complements nature in a good way is difficult, but we managed to exceed not only the client's expectations but also our own.
We welcomed our guests at a canvas tent on the beach. We gathered with crispy bubbles in the glasses and well-chosen snacks. We were introduced to the evening and got ready for a joint dinner.
The evening's menu was composed by Mattias Hemhagen, an incredibly thoughtful and personal feast with the coastal nature as inspiration.
Snacks
Wheat crisp with roasted corn & smoked onion
Góðaráð with smoked cream cheese & trout roe
Kavring with pickled lingonberries & grilled butter
NV Doyard Vendémiaire Champagne
Tartare on halibut with grilled cucumber & dill
2021 Muscadet Coteaux de la Loir Melon B
Asparagus Broccoli with Beach Cabbage & Grilled Mussels
2021 Muscadet Coteaux de la Loir Melon B
Root celery with roasted hazelnuts, browned butter & sea lettuce
2020 Philip Lardot Contact Wiess Riesling/Müller Thurgau
Grilled turbot with pumpkin, juniper smoked chanterelles & cress
2019 C.O.S. Cerasuolo di Vittoria
Warm blackberries with cream on söl & pickled sweet-brier
Katarina Weschler Miss HU rosé
Sweets
Fermented rhubarb with pan cakes & fir shoots
Cooked coffee & garden tea
Drink
Fantastic wines that complemented the local menu.
Photos: Jonathan Strömberg
Decor: Nordic Supper
Kock: Mattias Hemhagen / Knútur Kristjánsson / Kristján Fannar
Plat: Ugglarps strand
Dryck: Nordic Supper