Vilda
Rooted in nature
Rarely has New Nordic cuisine been so uncompromisingly and poetically represented. Chef Camilla Simonsson is going her own way, searching for her gastronomic identity. Her day often begins in the forest, where she picks herbs, mushrooms, and berries — ingredients that then form the very backbone of the menu. This is a personal, somewhat rough gastronomy that refuses to follow well-trodden paths. From the winter menu’s many pickled elements to the homemade beeswax cloths used in place of disposable plastic, this is cooking on nature’s terms.
Summary:
• A cuisine based on vegetables, herbs, mushrooms, and wild game
• A focus on local produce, neither pepper nor lemon is served here
• All wine is organic and European