Chef Titti Qvarnstrom sitting in the forest facing the camera
Chef Titti Qvarnström. Photo August Deller


The Chefs

Four Swedish Michelin-starred chefs have created the menu suggestions for the Edible Country experience. These chefs all share a love for nature and what it has to offer. Their recipes will help give you a memorable visit in the Swedish nature.

Titti Qvarnström

Educated at the Hotel and restaurant school in Copenhagen and trained in some of the best kitchens in Denmark and Germany, Titti received a Michelin star for her work at Bloom in the Park in 2015. Today, Titti is planning to open a new restaurant together with Chef André Qvarnström. Right now, she is developing a new food destination in Malmö and travelling the world looking for inspiration. Wherever she goes, she always turns back to her native landscape of Skåne in the south of Sweden.

Chef Titti Qvarnström. Photo August Dellert
My earliest food memory is from the Scanian (Skåne) nature where I spent lots of time with my family, learning which plants you could eat and which to stay clear of. Through my cooking I can share a bit of the landscape that I love with people from all over the world. It’s really amazing.
Titti Qvarnström, one of our Michelin-starred chefs

Niklas Ekstedt

Niklas Ekstedt grew up in a small village in the north of Sweden called Järpen. While training to be a chef, he was constantly taught that Scandinavia was not the place to look for good ingredients. But after many years of great success and a Michelin star, he suddenly felt an urge to return to his roots and explore what Swedish nature and traditions could bring to modern cooking. The result: Restaurang Ekstedt that has held its Michelin star since 2013.

Chef Niklas Ekstedt. Photo August Dellert
For me, Swedish nature has always been my biggest source of inspiration when cooking. The hours I have spent in the forest have turned into the realisation that cooking outdoors, with the ingredients right in front of me, is the core of Swedish cuisine.
Niklas Ekstedt

Jacob Holmström & Anton Bjuhr

Trained in top cuisines like L’Astrance and Pierre Gagnaire in Paris, Jacob & Anton have learned from the very zenith of international gourmet chefs. When returning home, they focused all their knowledge and skills on transforming the Swedish culinary tradition and the produce that every season brings into first-class cooking. Jacob started working at the restaurant, Mathias Dahlgren, and worked there as a sous chef until he and Anton took over a small restaurant in Stockholm 2011. They renovated the place and opened the restaurant, Gastrologik. Their success, one Michelin star since 2013, is based on the cooperation with hunters, farmers and breeders that share their values when it comes to quality, but also sustainability and ethics.

Chef Jacob Holmström. Photo Ingmar Sthlm
We have chosen to work with exclusively Swedish produce. The local climate and the dramatic difference in our seasons afford us a great variety of produce throughout the year, and no day is like the other.
Jacob Holmström

Book our tables

A wooden table placed in the forest. A tent can be seen in the background.
Swedish Lapland


A table placed in nature on a frozen lake with mountains in the background
Swedish Lapland


A table placed on a cliff in the Stockholm archipelago. The sun is shining and the sea is in the background.
Stockholm archipelago


A table placed in the west Sweden archipelago on a cliff by the water.
West Sweden


A wooden table on a hill by trees, with views of a lake.


A table placed in the forest.


A table placed in the forest in the autumn.