Knystaforsen, a Michelin-starred restaurant in Halland, Sweden, offers a unique dining experience centred around Nordic cuisine cooked over open flames.
Knystaforsen is a beautiful spot in Halland. We stayed at Villa Knystaforsen, and from there, it is just a short walk over the bridge to the restaurant. Birch logs burn in large fire pits, and the garden is illuminated by lamps hanging in a long row from the trees. It looks incredibly romantic as you approach.
The evening begins in the bar above the restaurant, which has its own entrance. Here, you enjoy a drink while the first snacks are served. After a while, it is time to go downstairs and take your seat. We were seated in the newly built dining area overlooking the garden—a perfect spot that had us wishing for a deer to pass by and complete the picturesque scene. Time to choose the wines, and more snacks followed. In total, there were around 20–22 dishes served throughout the night.
Starting with the mains, the signature dish of charred leek served with a sauce of buttermilk, whey, dill oil, and pike roe stood out. The dill oil was a bold accent that nearly overpowered the dish but stayed just within harmony.
Another standout dish was the eel and mushroom. The eel had a light smokiness, more reminiscent of mackerel than the Swedish eel traditionally served on a Christmas table. (Knystaforsen sources its eel from a sustainable farm supporting restocking programs). The grilled sourdough bread was also delightful, though we found the accompanying butter overly smoky for our taste.
Instead of the duck heart and wild garlic originally on the menu, the same dish was served with mushrooms in place of the duck heart. This adjustment turned out to be one of the highlights of the evening—an absolute delight and among the best dishes we had.
Burned Leek – Sauce made from, Buttermilk, Whey, Dill Oil and Pike Roe
With the main courses complete, the evening shifted outdoors to showcase the fiery heart of Knystaforsen’s cooking. Most of the food is cooked over open flaming fires, year-round. Here, you stand at a “bar” and are served a cup of glögg. If you like, they pour white rum from a hip flask, adding a warming touch.
Cooking over open flames requires remarkable skill compared to using a gas hob, where you can set the temperature precisely and know exactly how hot your pan will be. Outdoors, the flames are dynamic and unpredictable—a gust of wind can burn the food in seconds. The temperature also varies greatly depending on the weather; cold air with plenty of oxygen behaves very differently compared to, for instance, summer weather.
After witnessing the artistry of open-fire cooking, you are guided to a seating area where chairs are arranged around a fire pit to keep you warm. The flames flicker and crackle in front of you, adding to the cosy atmosphere. Here, they cook æbleskiver (Danish donuts) filled with pickled white gooseberries over the fire, creating a delightful and comforting treat.
Juniper smoked and cure Pike Perch – Signal Crayfish Sauce
Finally, it is time to return inside for the desserts. The honey parfait, served as a pre-dessert with bee pollen, was a lovely introduction to the sweet courses. After that, two other small desserts followed, perfectly portioned and beautifully crafted.
To end the night, you are invited back to the bar lounge area where the evening began, this time for coffee, a digestive, and more beautiful treats like madeleine cakes. The grand finale? A serving of candy floss—a playful and nostalgic touch to close a truly memorable dining experience.
Cognac and Candy Floss
✽ The cover picture features the chef at the outdoor kitchen. Note the old saw blade under the fire, an homage to the restaurant’s history as a 19th-century sawmill.
First time
One-star and a Green star.
Dinner
Around 5 hours
Cozy
4 points (out of 5)
Three pairings are offered and a limited wine list.
65 dB, pleasant atmosphere with some pop music in the background.
Yes
Yes
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