Christmas buffet

Christmas at Villa Anna opens its doors on November 20 and continues until December 21.

A delightful experience for taste and sense where you choose your favorites from the buffet and then sit back to enjoy, experience and socialize.

Let the real Christmas feeling begin at Villa Anna.

Christmas at Villa Anna begins with our own mulled wine served at the table, piping hot with the taste of blueberries, lemongrass and lemon verbena. To accompany the mulled wine, we serve the villa’s own gingerbread cookies with blue cheese mousse and fig jam.

Here follows a presentation of parts from all the Christmas table’s courses and delicacies, expect the finest ingredients, handcrafted.

THE BREADBOARD
Villa Anna’s signature bread consisting of sourdough bread, yogurt bread, sourdough wort, two types of crispbread, butter, cheddar cheese and parmesan cheese.

PART 1 – Herring
We prepare our herring by putting the whole, very salty fillets through a reverse process. By desalinating the pieces, they become firm and exquisite, allowing the natural ingredients to shine through even more. We then add flavors to traditionally highlight the craftsmanship behind the marinades. Extensive work goes into each preparation, which is made fresh for the best quality. We present eight different herrings for this year’s Christmas buffet. Branteviks herring, sea buckthorn and juniper berry herring, mustard herring with coffee and chipotle, bleak roe herring, Caesar herring with capers, garlic, lemon, bacon and hard cheese, herring with lime, lemongrass, ginger, chili and coriander, smoked herring with chimichurri, and Norröna matjes herring. For the matjes herring, we recommend brown butter. We believe the first round is best enjoyed with potatoes, crispbread, cheese, and butter.
Beverage recommendation: Light lager and our house-made lemon and fennel-spiced schnapps. Fresh, cool, and with a light bitterness.

PART 2 – Salmon
The Christmas buffet’s next round features cured, gravlax, and house-smoked salmon. We prepare five different types of salmon. You’ll also find mustard-dill sauce, gentleman’s mixture, egg halves with bleak roe, shrimp toast, salmon and cream cheese terrine, Västerbotten cheese pie, and Chef Markus’s favorite, vinegar-cured salmon – classic with clean flavors. Also try our popular salmon tartare with lime, chili mayo, soy sauce, roasted sesame seeds, garlic, bubu arare, cucumber, coriander, and scallions.
Beverage recommendation: A cool glass of Champagne or a glass of white wine with good freshness – Alvarinho/Loureiro from Minho in Portugal, which we’ve selected as this year’s house wine.

PART 3 – Charcuterie
We make our own liver pâté and roast beef, as well as a pork shank terrine with duck liver. We also source locally produced charcuterie delicacies from various farms around Sweden. Salami with porcini mushrooms from Rocklunda farm, air-dried pork loin coppa from Hansen in Stocksjö, Umeå, Linderoc salami and reindeer heart. The Christmas ham also comes from Swedish farms and is glazed with breadcrumbs and mustard for a crispy surface. Try this year’s Christmas mustard from Lisella’s. We also have a small mustard tasting station where you’ll find Västervik mustard. Which will be your favorite this year?
Beverage recommendation: We strongly recommend Villa Anna’s own mumma. A legendary drink that must be tried.

PART 4 ​​– Lutfisk and dip in the pot
We make these classics from scratch. The Lutfisk is ordered at the table for those who wish. Dip in the pot is on the Christmas table and served with our own sourdough bread. The Lutfisk takes about 20 minutes after the order is placed.
Beverage recommendation: This year’s Christmas beer, a malty, medium-dark lager with aromas of malt bread, apricot, and light syrup.

PART 5 – Meatballs, cocktail sausages, Jansson’s Temptation, pork belly, French omelet with creamed mushrooms, funnel chanterelles, and parmesan
Delicate classics mingle with surprises such as cinnamon-smoked pork belly, pork belly with ginger glaze and vinegar, homemade Christmas sausage, fried Jerusalem artichoke, salad with kale, black kale, arugula, orange, honey, Dijon, rapeseed oil, goat cheese, pomegranate and parsley, and of course all types of cabbage.
Beverage recommendation: A medium-bodied red wine, organically grown, from the Sangiovese and Montepulciano grapes from Italy, which we’ve selected to complement the more intense flavors in this round. You’ll find it as the villa’s selected wine on the list.

PART 6 – Cheese Platter Swedish farm cheeses from local dairies and classic Christmas cheeses such as blue cheese and aged Cheddar.
Delicious with our yogurt bread and crispy crispbread. The crispy texture combined with various marmalades and your favorite cheese makes for an excellent combination.
Beverage recommendation: We find the port wine-inspired Allesverloren Fine Old Vintage perfectly Christmas-like and excellent with the cheeses.

PART 7 – Santa’s Porridge
Santa Claus is deeply rooted in our Swedish Christmas tradition, and according to medieval folklore, the Christmas porridge is his reward for his work throughout the year. Our chefs cook our own Santa’s porridge following a classic recipe, but with a touch of cardamom. The porridge is served à la carte at the table upon order. Who knows, perhaps Santa will stop by for a taste too.
Beverage recommendation: Feel free to continue with the Fine Old Vintage.

PART 8 – Pastries, Sweet Delights, and Candy of Course Last but not least, we present a variety of treats from our own patisserie.
Yuzu and lemon sorbet, saffron-flavored crème brûlée, brownie, chocolate mousse topped with caramel sauce and caramelized popcorn, apple cake with cinnamon toffee and vanilla sauce. Almond tart with browned butter and lemon, blueberry compote, and whipped cream. We also make our own toffee and create passion fruit fudge, dumle cookies, pralines, blueberry macarons, frosted almonds, and much more.
Beverage recommendation: A dessert wine from Sauternes in Bordeaux, made from noble rot-affected grapes that provide a concentrated sweetness that nicely complements the sweetness in the desserts. Feel free to finish with coffee or tea with a digestif. Digestif means to digest – an after-dinner drink. May we recommend an après-dinner drink from our well-stocked digestif cart?

At Villa Anna, the Christmas table is a tradition. We want it to exude a “homely feeling”, a warm welcome and first-class cuisine. We use the best ingredients and apply the classic, traditional craft methods, all to create an authentic Christmas table. We have carefully studied each taste experience to try to find the right balance between tradition and modern cuisine. Some elements will certainly surprise and lead to wonderful conversations around the tables. Eating a Christmas table is family-friendly and the different courses guarantee a long sitting. Socializing is the essence of the Christmas spirit for us.

Tradition, craftsmanship and classic flavors

A warm welcome to our home!