Astensmåla Mat & Vingård

Astensmåla Food & Vineyard

Family gastronomy in the forest
 
Just a stone's throw from beautiful Mörrum's river just north of Karlshamn is Astensmåla Mat & Vingård. Here, genuine flavours combine with family hospitality, where food and wine are combined into unforgettable memories in the beautiful farm environment from 1771.
 
Astensmåla Mat & Vingård i Blekinge
 
Astensmåla Mat & Vingård in Svängsta outside Karlshamn.
 
 
In the middle of the summer, the experiences at Astensmåla Mat & Vingård are the best. It is now as nature's wonder reminds us of the precious values of the forest. In the garden, sheep, lambs and ewes graze together on land that has never seen the glimpse of either pesticides or artificial fertilisers. The small-scale area is reminiscent of Astrid Lindgren's Bullerbyn.
   - We hope that the visitors will well receive our ambitions to combine the landscape's flavours with good wine and beautiful natural environments, says Fredrik Berg, one of three siblings who run Astensmåla Mat & Vingård together with the parents Helene and Pelle Berg.
 
Astenmåla Mat och Vingård i Blekinge
 
Emelie and Fredrik Berg run Astensmåla Mat & Vingård together with their parents: Helene and Pelle Berg. Viktor Berg is missing in the picture.
 
 
 
In Blekinge, it is neither high mountains, deep valleys, nor vast wilderness areas that make us love nature's spectacle. Instead, it is the mix of different kinds of life, where deciduous, coniferous and meadowland as well as transition to each other. A deer that shoots over the gravel road, an owl in lone oak or a sea eagle that sweeps across the landscape. From the deep forests of Småland to the islands of the archipelago. A gut of nature with small-scale producers and healthy animals.
   - We must remember that we have precisely the same conditions for developing local gastronomy as any Mediterranean country and at Astensmåla Mat & Vingård we hope to combine family gastronomy with Blekinge's flavours made from genuine raw materials, says Emelie Berg, one of the family's two educated sommeliers.
 
Astenmåla Mat och Vingård i Blekinge
 
As a snack, asparagus foam served with truffles and charcuterie.
 
 
After Helene and Pelle Berg moved out of the old manor house and built a brand new home across the sheep farm, there is a full roll in the main building. The plan is that the first rooms will be ready already in September and then a brand new hotel building awaits a bit up in the garden. Rebuilding a Blekinge forest farm into a small-scale visitor destination requires careful plans and an ability to develop gradually. The Berg family has not only an eye for the details but also a fantastic ability to combine the farm's charm and elegance with a completely new kitchen where guests can follow the chefs' movements into the smallest detail. The whole arrangement is about having close interaction between chefs and guests where taste, appearance and closeness permeate the entire experience. The fact that it is not particularly far between the wild forest and the grazing sheep of the pastures reinforces the genuine sense of closeness and small scale right on the plate.
   - It is essential for us to serve genuine raw materials in the farm's manner. We will never be unusually large when it comes to the number of chairs in the restaurant or the amount of beds in the hotel. Instead, the plan is to develop an economic cycle where animals, water, forests and crops provide optimal conditions for sustainably using the land, says Fredrik Berg.
 
Astensmåla Mat & Vingård i Blekinge
 
Ceviche on halibut, jalapenoylated onion and finger lime.
 
 
The genuineness of the original dining room is outstanding. With paintings from the late 18th century and the Berg's unique stories, it is easy to love Astensmåla. Here people had lived and lived for generations and used the land small-scale through many shift reforms (when farms were moved out of the village core to gather and streamline agriculture) as seasons, years and generations passed through history.
Thanks to round tables - six people around each meal - the overall experience at Astensmåla Mat & Vingård is unique. By eating with people you do not know before, there are good chances to meet new friends over exciting conversations.
   - We feel proud to be able to offer food in a historic environment on the farm that belonged to our family since the 1980s, says Pelle Berg, who together with the rest of the family has a great interest in wine, drink and tasty flavours.
 
Astensmåla Mat & Vingård i Blekinge
 
The dining room offers unique furniture from the 18th century.
 
 
Astensmåla Mat & Vingård i Blekinge
 
Astensmåla Food & Vineyard in Svängsta outside Karlshamn.
 
 
What is not grown or grazed on Astensmåla comes exclusively from Blekinge. Thanks to a vibrant network of genuine producers, the Berg family has high ambitions to be as small-scale as possible.
    - We dream of creating a microclimate around the farm where as much as possible is bred and grown in the vicinity of the farm. You can't do everything on your own, we are after all more restaurateurs, but by buying raw materials from talented whitening farmers we hope to pass on the family's reverence for animals, nature and precious natural values, says Fredrik Berg. Merely allowing the ingredients to speak their language, where taste, texture and context create memorable meals.
 
Astensmåla Mat & Vingård i Blekinge
 
Scallop Crudo, chlorophyll, broth, rainbow trout room and crunchy skin.
 
 
Astenmåla Mat och Vingård i Blekinge
 
Whiskers, top turkey and chicken skin. One of six dishes at the table.
 
 
Astenmåla Mat och Vingård i Blekinge

Farm pig from Riksdagsmannagården outside Åryd with beetroot variation, baked onion and majrova along with sour cloud and taste of sorrel.

 
 
 
One evening at Astensmåla cannot compare to anything else. During the summer, a pre-drink served on the terrace overlooking the well-kept grounds around. Right now, a brand new pool built next to the main building where visitors can enjoy the farm's relaxation area on the forest's way, just a stone's throw from the roaring Mörrum's river. The considerable oak has carved out of them, and the pastures are again open with grazing animals around.
   - Blekinge is unique. Here you will find forests, meadows and seas for an hour's drive from each other and after travelling all over the world, almost always with a focus on food and drink, it is lovely to come home. To Blekinge, Sweden's garden, says Fredrik Berg.
 
Astensmåla Mat & Vingård i Blekinge
 
Viktor and Helene Berg talk to the guests.
 
 
Astensmåla Mat & Vingård i Blekinge
 
 
 
FACTS: The Berg family, the siblings Fredrik, Emelie and Viktor run Astensmåla Mat & Vingård together with the parents Helene and Pelle just outside Svängsta in Blekinge. The family also runs several restaurants in central Karlshamn and Kristianstad. In total, the farm is 168 hectares, of which 10 hectares graze. The family also runs lamb breeding and plans for a farm shop on the farm. Already this autumn, the first rooms are ready. The farm is only open for booked groups or parties up to 24 people. www.astensmalagard.se
 
Astensmåla Mat och Vingård i Blekinge
Farm pig from Riksdagsmannagården outside Åryd with beetroot variation, baked onion and majrova along with sour cloud and taste of sorrel.
Special arrangements with several chefs compliment the dining experience at Astensmåla Mat & Vingård. From left Kimjonsson 28+, Christopher Lai & Vin, Andreas Brettmark - Brettmark Gastronomy, Christoffer Bengtsson CG Gastronomy and Fredrik Gustafsson from Sweet Taste by Fredrik.
 

Christopher Lai, Astensmåla Mat & Vingård i Blekinge

Christopher Lai chef at Astensmåla Food & Vineyard and Restaurant & Wine.

Kim Jonsson, Astensmåla Mat & Vingård i Blekinge

Kim Jonsson from restaurant 28+ in Gothenburg makes lovely turbot at Astensmåla.

Andreas Brettmark, Astensmåla Mat & Vingård i Blekinge

Andreas Brettmark from Brettmark Gastronomi, a guest chef in the kitchen.

Astensmåla Mat & Vingård i Blekinge

Astensmåla Mat & Vingård in Svängsta outside Karlshamn.