Swedish cuisine is simple but tasty, and fish plays a big part in it. We visit Henrik Wickelgren, head chef at the Vatten restaurant in Gothenburg, western Sweden, who cooks us up a classic fish soup.
"Mar i muntanya" reflects Catalunya's location between the Mediterranean and the Pyrenees.
The specialty from the Castile and León region requires over two hours of cooking in the wood-fired oven. It is eaten alone, accompanied only by a light red wine.
Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.
This week's à la carte takes us to Copenhagen. Head chef Jens Søndergaard prepares a traditional fish dish called Brantevik Herring.
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