We aim to use seasonal, local ingredients. That means we cook with what’s available. After all, the forest doesn’t follow a fixed menu! We make use of what grows, what ripens, what can be gathered that day. That means the experience shifts with the season. Early in the year, foraging plays a quieter role. A handful of herbs. A few sharp, green notes added to the meal. As the season moves into summer, the forest opens up. Flavours become fuller. Ingredients more generous. What started as small additions can become part of the main dish.

Example Forest Menu
This is an example of what a three-course meal may look like — shaped by the season, the fire and what we find along the way.

Starter
A slow-simmered soup built on local vegetables, cooked over open flame until the flavours settle and deepen. Finished with foraged herbs and spices gathered along the trail, and topped with a fried, crispy lichen — light, brittle and slightly salty, like something the forest decided to fry itself.

Main Course
Wild moose, seared & cooked over the fire until tender, served with a butter sauce infused with crushed juniper berries gathered from the surrounding landscape. Alongside, pan-fried potatoes and seasonal vegetables, caramelised at the edges and seasoned with a mix of foraged herbs.

Dessert
A warm apple crumble, baked slowly over the fire until the fruit softens and the top turns crisp. Served with a cream sauce, smoked by our selves, gently infused with vanilla and wild blueberries. Finished with a scattering of small forest flowers — subtle, fragrant and slightly sweet.

Cooking outdoors changes the pace of everything. Instead of burners and timers, the fire decides the rhythm. Flames burn. Embers glow. Someone adds another log while another stirs the pot.

This hands-on outdoor cooking experience near Stockholm is about learning the small techniques that make a forest kitchen work — composing meals around what the forest provides, managing heat, choosing wood, preparing ingredients and working together around the fire.

Meet your guide in central Stockholm and take a short transfer to a nearby forest area. Begin with a short hike through the Swedish woodland. Along the way, your guide introduces the plants, herbs and seasonal ingredients growing around you. You learn how to safely identify edible plants, how they change with the seasons, and how they can be used in outdoor cooking.

Before the cooking begins, the fire needs to come alive. Instead of using matches or lighters, you’ll learn how to light a fire the traditional way using a fire steel and natural tinder.

Prepare ingredients together and learn outdoor cooking techniques as you cook a three-course meal over an open fire.

Enjoy the meal around the fire and relax in a forest clearing. Finally, pack up the forest kitchen and return to Stockholm.