A tribute to the Sörmland landscape
At Båsenberga, the food is more than a meal – it is a tribute to the Sörmland pantry we live in.
Our dishes are inspired by the nature around us: the diversity of vegetables, the game of the forest and the treasures of the water.
We work with the best seasonal ingredients, where vegetables take center stage and are complemented by carefully selected elements of deer, pike-perch and other Sörmland flavors.
Our philosophy takes shape in our menus – see what is being served right now.
Three principles that shape every dish
Season
We let the seasons dictate the menu.
Vegetables in focus
We create dishes where vegetables are the main ingredient.
Crafts and technology
We explore how each raw material best comes into its own.
Nature decides
We want every meal to be a journey through Sörmland – from sowing to harvest, from the dawn of the hunt to the glow of the fire.
In January, it's roots and aged flavors.
In May, it is bursting with first flowers.
In October we enjoy the forest's mushrooms and the autumn harvest.
We are in constant dialogue with our local producers to know what is best right now – so that our dishes always reflect the season.
Vegetables lead the way
Each menu is based on selected seasonal vegetables.
We select four vegetables to take center stage and let them define the dishes.
Meat, fish or poultry are there – but as a complement, not as the main item.
This is how we lift the raw material
How do we turn a carrot from January into something magical?
Should it be baked in the oven or smoked? Dried into thin slices or marinated in apple juice?
Should the celeriac be made into an airy foam or cooked in browned butter?
We test, taste and explore – to elevate each ingredient to its best form.
Our dishes are created with respect for the ingredients and a strong passion for taste.
This is what it might look like on the plate
Carrot
“The depths of the forest to your table”
Smoked venison "Tataki" with spruce-baked carrot and smoked browned onion cream, game mayonnaise and
buckwheat popcorn and forest broth
Fennel
"Anepisimos"
Red sole stuffed with rainbow trout served with cream-cooked fennel and peppery Brussels sprouts,
fennel crudité, butter sauce, fennel dill and bread crisps
Apple
“Winter apple in sugar glaze”
Baked apple filled with almond paste served with vanilla parfait, apple & cardamom granola
as well as apple syrup and mint
By working with multiple techniques and textures, we highlight the full potential of each raw material.
More than one meal
At Båsenberga we create dining experiences where nature, craftsmanship and passion for taste come together.
Here you don't just get a meal –
without a story about the earth, the forest, the water and the people behind the raw materials.
Welcome to the pantry we live in.
Where philosophy becomes reality
Let the flavors from the pantry we live in become a part of your stay with us.