Sweden Turns Into World's Largest Gourmet Restaurant

In a unique approach to highlighting the healthy and natural food available in nature, Sweden is launching a new travel campaign that essentially turns the country into a 100-million-acre do-it-yourself gourmet restaurant.

The campaign, called The Edible Country, is being launched with the help of four Swedish Michelin-starred chefs.

The new initiative focuses on showing the world how accessible healthy food can be and consists of a nine-course menu that visitors can prepare and cook themselves in the wild at various locations around Sweden.

To that end, seven handmade wooden tables have been placed across the country with ready-to-use kitchen kits and cooking tools. The tables make up the ‘restaurant’ The Edible Country, which is now open for reservations. Those interested in experiencing a meal must reserve one of the tables, which are bookable for between May and September via visitsweden.com/ediblecountry or Bookatable.com.

“Sweden is 96 percent uninhabited and yet easily accessible for everyone. Our nature is filled with edible ingredients and we want to invite the world to enjoy them,” Jennie Skogsborn Missuna, chief experience officer at Visit Sweden, said in a statement.

“By using our star chefs’ menu, this new and innovative DIY culinary experience makes it possible for visitors to explore and transform nature into gourmet food themselves,” added Skogsborn.

Dishes on the menu will vary depending on the season to ensure that the ingredients can still be found in nature. Notable options include forest broth with poached perch and broiled herb butter; and freshly smoked char with chanterelles and wood sorrel.

“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 realization that cooking outdoors, with the ingredients right in front of me, is the core of Swedish cuisine,” said Chef Niklas Ekstedt. “The Edible Country is a symbol of how easy, close and uncomplicated food can and should be.”

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