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gravat reninnanlarTraditionally cured reindeer meat is a real delicacy that suits almost every occasion. We use one of the finest and most tender parts of the reindeer the reindeer top round. To further enhance the flavour experience, the reindeer meat has been lightly smoked in a wood fired cold smoker in the traditional way. This takes place in a smokehouse. The reindeer meat is excellent for slicing and eating as it is, or for use in various starters. A fabulously

creamy nuttiness and a big wave of umami

make their own venison sausage to eat with a cup of broth on the pass

An alternative if the breasts are large is to brown them on high heat and then let them finish in the oven at about 150 degrees

Everything from browned butter

and the fact that they contain reindeer meat makes them much more exotic - and therefore suitable for a dinner party

which makes them natural and free of additives

Feel free to drink a full-bodied wine with the sirloin to maximise the taste experience

clean flavour with a fine aftertaste

Black caviar is best enjoyed at room temperature

part of the Lule River

young roasted root vegetables and butter-fried chanterelles

so go straight to the grilling part