Ulrika Brydling

Ulrika Brydling, together with her husband and sister, has been running a number of restaurants for 20 years, working according to what they call a sustainable meal, trying to minimize the impact that the raw materials used could have on the environment. 

Brown ”beanotto” with Källarlagrad getost

4 portions

1 onion
1 tbsp olive oil
2 dl dry white wine
4 dl double cream
50 gr grated goat cheese
400 gr boiled brown beans

Peal and finely chop the onion. Gently fry the onion until soft and add the wine. Let the whine simmer into the onion until it’s almost completely reduced. Add the cream and reduce to half. Add the cheese and salt to taste. Fold in the beans and let the heat up.


1 Carrot
50 gr rutabaga
1 tbsp vinegar essence
2 tbsp suger
3 tbsp water

50 gr smoked pork

50 gr kale
1 ml chili flakes
Olive oil

Boil the vinegar essence, sugar and water. Take of the heat and add the vegetables. Let it cool.
Dice and fry the smoked pork.

Heat the oil and quickly fry the kale. Add chili and salt.

Serve the beanotto med kale, pickled root vegetables, fried pork and grated cheese and fresh herbs