Mushroom picking, classic sights, and of course delicious meals were all on the agenda during Adaras’ visit. Among the dining experiences were a vegan-focused restaurant in town, an 11-course dinner at an organic farm, and a deluxe brunch in a former chapel. Another “food-focused” highlight of her visit was a lovely lunch cooked over an open fire, featuring freshly picked chanterelles on the plate, along with several coffee breaks at spots with local ties.
The first stop was at Egastronomi in Kumla, where Anna and Niklas Edgren run a creative culinary studio. In the 1884 building, which had previously been a chapel, dozens of lit candles awaited us, along with a morning drink featuring apple juice from Lokal Eko and kombucha from Hej Kombucha. The menu that followed was brunch-inspired and concluded with a dessert featuring various apple-based dishes.
Egastronomy organizes dining experiences and cooking classes, among other things, with a focus on locally sourced ingredients and exciting flavors.
- Wow, what a place! This was a truly special breakfast—well worth the detour. Fantastic food served with care and love in an incredibly stylish setting. This is a dining experience I won’t soon forget, says Ida.
With a satisfying meal under her belt, the culinary journey continued to the county’s southern forests—Brevens Bruk. There, the catering company Ströms Catering was waiting to take Ida on a nature-inspired lunch by the crackling fire. The motto “from farm to table” came to life here, as lunch preparations began with picking mushrooms in the forest. The “harvest” was bountiful, and the chanterelles were soon sizzling in the frying pan. This was followed by Hjälmaregös, caught by Århammars Fisk, with vegetables from Gammeldags Grönt. Everything was served on a beautiful table setting featuring Tant Julie’s porcelain.
With a cozy fire and conversations about everything under the sun, the In da Woods lunch was a memorable experience for Ida:
-This is exactly what you need sometimes. To disconnect, unwind, and just lose track of time and space. It’s also here, cooked in the woods over a crackling fire, that the food tastes its very best.
The final stop of the day was at the pop-up restaurant MULL at the KRAV-certified Jannelund Farm. To mark the occasion, Anders Johnsson, winner of the 2020 Eco Chef of the Year award, and organic farmer Adam Arnesson had “popped up” the restaurant, which served an 11-course menu featuring only ingredients from the farm.
After a full day of dining and meetings, Ida spent the night at Lanna Lodge, followed by a long, hearty breakfast. The next day, she enjoyed nature experiences in Garphyttan National Park, followed by a coffee break at the local roastery, Cozo Coffee. Oskar Cedermalm, who runs Cozo Coffee, sources coffee beans from select growers and roasts them by hand in a cast-iron roaster. The finished coffee blends have names with an Örebro ring to them, such as Kilsbergen and Rynninge.
58 meters up in the air, with breathtaking views, it was time for lunch. Svampen offers a unique view of the city—talk about lunch with a view! The afternoon gave us the chance to stroll through charming Wadköping, something Ida would love to do again:
-I could have spent hours in the wonderfully cozy town of Wadköping, strolling along the cobblestone streets, admiring all the beautiful wooden facades, browsing through the secondhand shops, and enjoying a coffee break at a cozy café. Wadköping is a dream. Take me back, please!
In Wadköping, she also had the chance to try the local Christmas must at Gamla Örebro, Wadköpingsmust. The very last stop on Adara’s culinary journey through the Örebro region was at Restaurant Gro. A five-course tasting menu and exciting non-alcoholic drinks rounded off an eventful and flavorful journey through Örebro—both geographically and gastronomically.
