The flavors begin in Sörmland
There are places that stick to a person.
For me, Sörmland is such a place.
Here are the forests, lakes, soil and seasons that have shaped both me and my way of cooking. A landscape filled with raw materials – from game and berries in the forest to fish from cold lakes and vegetables that have grown slowly in the Sörmland soil.
This is also where the basis for our Garden Dinner tasting menu is found.
To come home again
My love for Sörmland has grown stronger over the years. Maybe because I was away from here for a long time.
But being able to come home again – and living close to nature and raw materials – has done both me and my cooking good.
There is a calm here that affects everything: the pace, the thoughts and the way we cook.
It's less about impressing and more about creating something that feels authentic.
The garden changed the way I cook
A large part of that development comes from home.
My wife grows a whole garden full of vegetables and herbs every year. Being able to go out and harvest what you want to cook the same day changes the way you look at food.
Suddenly, everything starts in the raw material.
In the scent of the herbs. In the earth. In the seasons. In waiting for the right time.
And that's exactly the feeling I want to convey with Garden Dinner.
A dinner inspired by the nature around us
When we create Garden Dinner, we base our ideas on the nature around us and what is available right now.
Maybe it's about:
- to harvest something directly from the ground
- open a can of smoked turnips
- smell the moss after rain
- picking herbs in the garden
- working with flavors from the forests and lakes around us
It's not just a menu.
It's a way of thinking about food, ingredients and experiences.
Flavors from our pantry
Sörmland is a fantastic pantry.
Here you will find producers , growers, hunters and raw materials that make it possible to work close to both the location and the season.
That's also why our tasting menu changes over time. Some dishes stay the same for a long time while others change with the seasons and the ingredients around us.
The goal is always the same:
To create a dinner that feels personal, alive and rooted in the place we are in.
Welcome to my world of food, moss, branches and pots
Garden Dinner is perhaps the most personal thing I have created.
A dinner where nature, ingredients and the feeling of Sörmland take their place in every serving.
So welcome to my world of food, moss, branches and pots.
Conny Andersson Dahlman
