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Now you can try to cook the fine food that Gothenburg offers. On this page the city's restarurants share their favorite recipes.
Each season, the page is updated with new and seasonal dishes that you can challenge yourself with at home.Enjoy your meal!
An easy-made dessert that combines creaminess with tangy fruit.
Thinly sliced sirlion of venison with Västerbotten cheese, horseradish and lingonberry vinaigrette.
Wild duck with carrots and elderberry sauce.
Butter poached brill with oyster angelotti, sauteed oyster mushrooms and oyster and parsley broth.
Seared halibut with lobster and chanterelle fricassee.
Seafood fried in sourdough served with shrimp mayonnaise.
Easy-made and superb tarte with Vahlronaganache.
Rum flambéed figs with blackberry sorbet and dark chocolate cream.
Lobster bisque with seafood served with Västerbotten toast and vegetable crudité.
Classic French stew with chuck steak and red wine.
Fried squid with pumpkin purée, sea buckthorn dressing and fennel dill.
Swedish apples in different forms with a thyme ice cream and juniper berry meringues.
An exciting fish soup flavored with brandy, white wine and lobster stock. Served with grilled garlic bread.
A quick-baked bread with golden raisins, dried apricots and lots of mixed seeds.
Grilled poussin with celery root and truffel ecresse, baked onions and sherry and bay leaves gravy.
Poached eggs and smoked salmon with mixed salad, asparagus and nobis dressing.
An easy-made fish soup with classic flavors of fennel, garlic, wine, saffron and dill.
A lovely spring dish with tender nettles, served with caviar, sour cream, chives and lemon.
Seared cod with parsnip purée, pickled vegetables and mushroom croquettes.
Mixed grill and hot chorizo with salsa, goat cheese yogurt and grilled vegetables.
Mixed grill with spicy potato salad.
Herring with fried capers butter, chopped radish and herbs.
Walnut potatoes with crispy celery and Dijon.
Pouch-packs of cod filled with flavours of feta cheese and olives.
Summer salad with lobster, grilled asparagus, garlic dressing and bell pepper vinaigrette.
Halibut with parmesan creamed clams, potato cake with Jerusalem artichoke and lemon thyme and crispy bacon.
Carpaccio of scallops with caviar, delicate herbs, alemon and almond vinaigrette and sliced raw cauliflower.
Vanilla marinated strawberries with butter fried rhubarb and cardamom crumbs.
Rhubarb pie with breadcrumbs and homemade vanilla custard.
Marinated salmon, langoustines Pil Pil, frothy clam soup and grilled scallop.
Tarragon chicken with baked potatoes and raw marinated celery root.
Four variations on herring with flavours of mustard, crayfish, pepper and horseradish.
Tafelspitz with spring vegetables and wild garlic bouillon.
Cucumber salsa with avocado, melon and chilli and crispy yogurt flavored with mint and radish.
King crab and lobster with asparagus, beets and crispy leeks.
Marinated common ling with green peas and horseradish.
Poached char with cauliflower cream, whitefish roe and potato chips.
Pickled spicy chanterelles to the autumn steak.
Caramel apples with mint, vanilla ice cream and almond crumbs.
Blue cheese and garlic baked lobster served with sourdough bread.
Lamb sausage flavored with garlic, sage, basil and thyme.
Soup with lemon marinated shrimp.
Grilled veal entrecôte with mushrooms, beets and crispy potato rösti.
Butter-fried angler fish with porcini croquettes, sweetbreads and thyme glazed beets.
Dessert with meringue, chocolate sauce, vanilla ice cream and blackberries.
Raspberry mousse with lemon cream and white chocolate ice cream.
