Knystaforsen
Rydöbruk, Sweden
⭐1 Star
The Experience
From Michelin Guide
A meal at Knystaforsen is truly a delight and staying the night further enhances the experience. A former sawmill, it sits in a wonderful spot beside the river, surrounded by woodland, and nature really is at every turn, be that through the panoramic windows or on your plate. Superb ingredients are from the local area and traditional wood-fired cooking adds a smoky edge – one course is even served outside by the campfire. You might sample such delights as moose tartare, trout with lingonberries or duck hearts with wild garlic, which are paired with both wines and interesting non-alcoholic creations.
Unique Things
From Visitor Experiences
Integration of Home and Restaurant Life: Knystaforsen is not just a restaurant but also the home of the chef Nicolai Tram and his family. The restaurant was born from a desire to escape the rat race and spend quality time with family, blending personal life with professional culinary passion in a remote old sawmill setting.
Use of Second-Hand Building Materials and Open-Fire Cooking: The restaurant was refurbished primarily using second-hand materials, emphasizing sustainability. The cooking is done over an open fire using ingredients sourced from the wild nature around the restaurant, including rivers, lakes, and woods, which adds a smoky edge to the dishes.
Unique Dining Experience with Outdoor Campfire Course: One of the courses is served outside by a campfire, creating an immersive and narrative dining journey through the Swedish wilderness. This includes tasting local game, foraged ingredients, and wild berries, paired with Swedish wines and locally made non-alcoholic beverages.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Knystaforsen in Rydöbruk are:
- Moose (used in moose tartare): This ingredient reflects the local wild game and is a highlight of the restaurant's connection to the surrounding forest and nature.
- Trout (served with lingonberries): Freshwater fish sourced locally, paired with traditional Nordic berries, showcasing regional flavors and sustainable sourcing.
- Duck hearts (paired with wild garlic): An example of using offal and wild foraged ingredients, emphasizing the restaurant's focus on wild nature and creative modern cuisine.
- Charred leek (served with buttermilk, whey, dill oil, and pike roe): A signature vegetable dish that demonstrates the restaurant's skill in balancing smoky open-fire cooking with delicate Nordic flavors.
- Eel (lightly smoked): Sourced from sustainable farms supporting restocking programs, the eel is prepared with a subtle smokiness that aligns with the restaurant's open-flame cooking technique.
These ingredients are significant because they are locally sourced from the surrounding forests, rivers, and lakes, reflecting Knystaforsen's commitment to sustainability and seasonality. The use of open-fire cooking imparts a distinctive smoky character to many dishes, enhancing the natural flavors of these key ingredients.