A meal at Restaurang Äng starts ahead of entering the restaurant. The winding path that runs through a Halland meadow is the first taste of what guests of the one Michelin star restaurant are about to experience: a bountiful region filled to the brim of beautiful produce. Housed inside a mirrored glass greenhouse – another metaphor of sorts, you might say – is run by chef Filip Gemzell and his partner Ann-Catrine Johansson, who takes on the role of Äng’s sommelier. The restaurant, which reopened in the new multi-level glass structure in 2022, is the stunning work of Copenhagen-based Norm Architects.
The restaurant’s name Äng, Swedish for ‘meadow’, gives a clue of what to expect on the culinary side. Produce for the 19-course tasting menu is sourced and foraged from the fields, forests and lakes in the vicinity. Favourite dishes include the chestnut tart with pickled chanterelles, portobello cream and Swedish Gotland truffles, the oyster emulsion with chips made from shrimp shells and the langoustine with caramelized cream, juniper, dill oil, and yarrow. For dessert, the truffle and brown butter fondant with a camellia cheese crisp and pine ice cream is a fan favourite.