"Our menu is based on the best of Västerbotten" says Erik Brännström.
The wilderness exhibition is still there and in eight of the eleven rooms, the wild chef will treat visitors to taste sensations with local artisan food.
– Our menu is based on the best of Västerbotten. The goal is for 90 per cent of the produce to be local, says Erik Brännström.
These experiences are inspired by the settings in the exhibition which among other things include 600 stuffed animals from the region that have been installed in an environment that is reminiscent of their natural one.
When Norran comes to visit Erik Brännström offers a mini tour of two rooms of the exhibition in which the first supplier of drinks, Lars Normark from New Nordic Beverage in Norsjö, also gets to join in the tasting. Erik offers up arctic charr and ptarmigan with the wild chef's special solutions.
– We will also develop each room so that the culinary experience is reinforced in different ways, he says somewhat cryptically so as not to divulge too much before the official start on 15 January.
The chef and restaurateur Erik Videgård will be one of Viltsint's guest chefs.
The premises already had a restaurant section which will now be developed further.
– A kitchen section will be added and where the reception currently is we will instead have a bar. This is a new start for the facility, says Erik Brännström.
He will also invite guest chefs from his very expansive network for special food events at Vildsint.
– We have already booked Erik Videgård who is one of Sweden’s premier chefs and the Polish Michelin chefs Domenik Karpik and Przemek Sieradizki.
Erik Brännström together with his daughter Mina-Lo.
Erik got to know the Polish chefs when he arranged food trips to Gdańsk in collaboration with the Polish tourism agency.
– I have also arranged food events in Gdańsk with cooking over an open fire which is somewhat of my speciality. The Polish people especially liked my reindeer dishes, Erik says.
The restaurant and exhibition will, as previously, receive group bookings throughout the year.
The wilderness exhibition remains and the wild chef will offer visitors local taste experiences in eight of the eleven rooms.
– Additionally I will start monthly food trips here from Skellefteå, Erik Brännström concludes.
He is planning on being able to be open for at least five days a week by summer.
Erik Brännström in the wilderness exhibition.