chef Fredrik Berselius at work

on my plate (from top left): scallops and dill; pork blood and fruit; herring, egg yolk and dill; sweetbread, nettle and asparagus; caraway bread and butter; squid, radish and oyster; leak, brown butter and roots; pike, ramp and hay; pork belly, spinach and beet; sweet cracker; dill, buttermilk and cream