Seeking a place to rest en route from Åre to ARN, the city of Järvsö familiar from just thirty…read morehours prior, it was at Anders-Pers Fikabod that two guests stopped for lunch around 14h30, a day already full of Food and scenery including forests and waterfalls slowing down for a moment thanks to pleasant staff, housemade Breads and Fika plus comfortable rustic confines. Located just down the road from Lill-Babs and thus convenient to passers-by, the Café facing away from the city but signs clearly marking its presence, it was immediately upon entry that a middle-aged woman greeted guests with Hej, the midday arrival finding selection a bit limited though what was left nonetheless looked delicious. Offering not only Bread and Pastries but artisanal items made in Järvsö, everything from linens to Charcuterie and Cheese, it was with thick slices of Lamb Sausage along with Brie and Vegetables on a toasted Roll that dining got underway, the low cost of just 75 SEK for something that can easily be shared quite a deal while Pastries were also well priced at anywhere from 24-35 Swedish Krona. Finishing the Sandwich before moving on to sweets, a sugared braid showing good stretch and a buttery crumb, it was in follow-up that a Roll Cake filled with Orange Marmalade and topped with whipped Cream further impressed before finishing up with two Chocolate items, a Chokladboll the best in days thanks to plenty of heterogeneity and good moisture while a flourless Chocolate Cake was deep, dark and rich but not quite as heavy as Fudge or a Brownie.

Attempting to divide a lengthy drive from Stockholm to Åre into two parts it was based on good word…read moreof mouth that a night was booked at Brostugans Bed & Breakfast in Järvsö, early summer still finding both the hotel and surrounding area quiet with a room for two actually the only one occupied on the day of arrival. Independently owned and operated, a nightly cost of around 875 SEK including accomodations and Breakfast for two, it was after a pleasant night's sleep and long jog around the city that the dining area was found laid out with a sizable spread including housemade and storebought items, the Coffee bold and plentiful while Tea and Juice were also offered and first bites focused on a loaf of housemade Rye that was sliced to preferred thickness and served either plain or toasted. Offering additional Rolls and Crackers plus hardboiled Eggs, Charcuterie and Spreads, the Liver rich and creamy while Kalles "Kaviar" and additional tubes of Meat define "acquired taste," it was to two flavors of liquid Yogurt that an array of Cereals and Museli were added, the Summer Berry a bit too artificially sweet while the Vanilla was good on its own and all the moreso with Raspberry Jam that apeared to be housemade compared to other flavors such as Strawberry and Orange Marmalade with labels on the bottle. Taking an opportunity to try traditional Pickled Herring, a one and done sort of deal at least in terms of the sort that come in a store-bought jar, it was with Pickles, Cheese and a bit more Ham that the palate was cleansed before finishing up with steamy Oats made with milk plus a crisp "Angel" Cookie that came warm from the oven with the rest packed up to go compliments of the house.

As born and raised Americans it was with no knowledge of Barbro Margareta Svensson's life or career…read morethat two guests sat down for Fika at Lill Babs Caffar on Friday morning, the recently deceased native of Järvsö's music playing in stereo across several floors of a space that is as much a museum as it is a Restaurant. Located at 61 Turistvaegen, a fairly busy road that primarily acts as the main route to and through Järvsö, guests entering Lill-Babs beginning at 10am daily will quickly be greeted in a retail store and Bakery, early arrivals likely to find at least a few items warm and service quite pleasant. Offering Coffee and Tea in addition to Sandwiches, Salads and Pastries, sweets being the focus of an order en route to Åre, it was for a modest sum that five choices were plated and placed on a tray, both the Kardemumma Bulle and a similar item without Spices offering a golden surface overlying springy insides rich with Yeast and Butter. Moving next to a local specialty known as Järvsölak, the texture and taste both nearly identical to a traditional Chocolate-dipped Macaroon, it was unfortunate that the Chokladboll was only rolled in Coconut but did not contain any, the texture thus largely like a Truffle and not compelling like the multi-layered Walnut Brownie that followed.

Opened for the season on June 1st it was at Växbo Krog that one final meal in Sweden took place,…read morethe UNESCO World Heritage Site proving to be more about location than cuisine though the menu from Chef Johansson Jonsing certainly was not bad, just unexciting after eight days of Michelin Star dining. Found in the city of Bollnäs and built in 2007, the nearby buildings surrounding a small pond far older and more traditional in design, it was just past 18h00 that parking was located in a lot nearby and with several guests already enjoying dinner on the outdoor patio a decision was made to eat indoors where temperatures were cooler and the air free of mosquitoes. Large and thus fairly impersonal, a Kitchen to the room's left looking out on lengthy communal tables plus a few two and four-tops back-dropped by black and white images from nearby, it was after short review of a fairly sizable list of items that one shared Appetizer plus two Main Courses were selected, a box of Housemade Bread soon to arrive which featured fluffy slices made in part from Potatoes plus Sourdough Crisps and liberally salted Butter. Said to be focused on local ingredients from Hälsingland and seasonally driven, the preparations not necessarily Swedish but instead globally influenced, it was starting off that traditional Vendace Caviar paired to the usual condiments plus freshly shucked Peas was presented, the small portion gone quick and followed by nearly fifteen minutes staring at dirty dishes as service described as "personal while unobtrusive" was more so the latter. Still sporting buffet tables along the back wall from lunch, two of them used to hold Växbo Krog's all-one-cares-to-eat Ice Cream finale, it was shortly after the first course was cleared that Mains arrived, "Deep-fried Risotto" in reality just Arancini under a different name with plate-mates inspired by the Mediterranean while Pork Schnitzel fared far better as good Pork was pounded flat and fried crisp amidst Mushrooms and Brown Sauce plus a touch of spice and lots of brine. Tempted by composed Desserts but eventually convinced to indulge in the Ice Cream by a server, both Sorbets a bit icy and thus overlooked past a bite or two, it was topping scoops of Hazelnut or Vanilla with housemade toppings that three small bowls were enjoyed, the best difficult to determine but the Caramel made with lots of Butter and Cream plus just a touch of definitely worth adding liberally.