Forshems Gastgivaregard
Julbord is a smörgåsbord but with Christmas food, and where would be the perfect place to eat this if not our brother Stefan and his wife Mia's restaurant!
We have previously made a blog post from our Summer visit, but this was a very special visit as it was more than 15 years ago since we had Julbord here. Gästgivaregården is known for having all homemade products, something that takes months to prepare as there are over 100 dishes served, and it's all local produce from the venison to the salmon.
Mia greets us at the table and explains the logistics. She will tell us when it's our turn to visit the julbord, to avoid crowding and long waiting times.
We are the first guests to arrive, upon our request, so that we can run around and take pictures. 
The restaurant is housed in an old Inn that dates back to the 1500's, both floors are used for the restaurant these days, but no lodging is offered anymore.
And now to the food!
When eating julbord many trips are made to the large julbord and it takes an average of 3 hours to eat.
The first plate is filled with herring, potatoes and bread. All bread is of course homemade. There's ham bouillon to dip the vörtbröd and mom's bread too.
Second plate is for all the different seafood dishes. There's a wide variety of gravlax, or lox as it is known in the US, herring sallad with beets, egg halves with shrimp, warm and cold smoked salmon, cod roe, and lots more.
The third plate gets filled with an assortment of cold cut meat dishes. Christmas ham is a given but there are also some more unusual dishes like patés made with gooseliver, moose & garlic, venison and wild boar. The smoked sausage is made with venison.
Our fourth plate we chose to fill with all the wonderful meats like smoked venison, carpaccio of moose, boar, slow and low temperature roasted lamb and wild pickled chanterelles and much more!
Fifth plate was filled with warm food. The pictures show ribs, Jansson frestelse, lutfisk, prinskorv, brown beans, brusselsprouts, omelett with mushroom stew, grynkorv, meatballs and red cabbage.
Finally it was time for the dessert and our sixth plate of food!
Chocolate cake with whipped cream, Creme brûlée with saffron, peppermint panacotta, Swedish cheesecake, and homemade chocolates.
A visit to the kitchen to thank our brother for a wonderful dinner was a must!
 Ann-Sofie & Annika

3 Responses

Merit N Hellman Funk
Merit N Hellman Funk

December 30, 2019

Look forward to hearing from you. tack sa mycket och onskar er ett Gott Nytt Ar.

Merit N Hellman-Funk
Merit N Hellman-Funk

December 30, 2019

Hi and thank you for this is inded wonderful. I do come from Sweden now live in Evergreen Colorado. on the 14th of December 2019 I had a Swedish Glogg party my son a chef came down the mountain to help. This party I did not prepare any foods just a few in case. However all of our guests brought a dish t share. It was indeed spectacular wish however that I would have know of you because here I see and would love to enjoy with friends some of your delicious foods. My name is Merit Hellman-Funk I come from Saltsjo Duvnas Nacka lan Sweden my national costume is from Skog Halsingland where my father was born family is huge we are about 600 with incredible reunions I Algnes Halsingland Sweden. The Sjonnings our relatives also with Carin and P.O have an incredible Bead and Breakfast which of course includes some of the most charming and historical venues. I am just me and we are and incredible Swedish Family, My father was Petrus Hellman, Diriktor for Casco..etc etc etc.

Lillian Henning
Lillian Henning

January 08, 2018

There is nothing in the world like the Swedish smorgasbord!

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