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Food is life! Just ask Mattias, the chef at Åhus Gästgifvaregård. His eyes are sparkling when he describes the food at Gästis, and he talks about it as if it were the most important thing in the world. “My cooks and I live for this profession,” Mattias says, “I refuse to compromise, and the food must be perfect when it is served to the guests.” That is Mattias, and that is the food philosophy at Gästis. There are no bad days. There are no next best solutions… The food tradition in Skåne is the ground for the work in the kitchen. Or as Mattias puts it: “It must be simple, well cooked food. The traditional Swedish kitchen is unsurpassed, but I also collect inspiration from France and the Mediterranean.” Mattias does not take unnecessary trouble… As far as it is possible he uses local purveyors, and several have become his friends. “They know they can’t deliver something that’s only halfway okay,” he says. The menu at Åhus Gästgifvaregård is set by the supply of the season.In the spring there are nettles for the wonderful nettle soup, spring chicken from Bjäre peninsula and lamb from Önnestad. In the summer cod and turbot from Nogesund is presented. Steamed turbot with egg roll and freshly grated Horse Radish is a Gästis classic. In the fall come Chanterelle, Karl Johan and Milky Cap from south Sweden: elk, pheasant, deer and wild duck - both innkeeper Lars Bylin and chef Mattias Ericsson are eager hunters. The eel is caught and smoked by Martin Hellström in Yngsjö, and the goose for Martinmas eve comes from Toppe Ladugård outside Malmö. |