Spring at F12.
- April! Last weekend in March we set the clock for daylight saving and finally the evenings are brighter! The spring sun warms and the last snow have melted, at least here in Stockholm…
The French suckling lamb is in its best season. I have chosen to fry the roast with fresh garlic, tomatoes and thyme.
Rhubarb is a natural part of spring, and to that we serve sugar fried bread crust and frozen sorrel!
I hope you´ll appreciate the menu just as much as I love serving it!