Ulrika Larsson. Photo: Matt Giblin

During her two years of studying Eco-tourism in Dalarna, Sweden, Ulrika got the opportunity to gain some work experience during their internship period.  Ulrika got the chance to work as a paddling guide in Hawaii, and then later on in Minnesota. It was in Lake Superior, Minnesota, where Ulrika really got to develop her kayaking skills. After graduation, Ulrika was determined to experience the best kayaking that Sweden had to offer – and of course ended up in Bohuslän, West Sweden.

Ulrika Larsson Kayaking in Bohuslän. Photo: Henrik Trygg

Ulrika then spent 8 years being one of the leading forces behind the West Sweden company “Upplevelsebolaget”, literally translated as “the experience company”. Where Ulrika got to enjoy a large variety of different adventurous activities, everything from kayaking to climbing. However, kayaking remained Ulrika’s one true passion! After 8 years at Upplevelsebolaget she started her own company Green Adventures, where she focuses on sea kayaking and eco-friendly adventures together with her customers.

Kayaks Ready for Adventure. Photo: Ulrika Larsson

Ulrika once put her passion for kayaking to the test and kayaked all of Sweden’s coast during 66 days. Surprisingly, this only fed her desire to kayak even more! I got the chance to sit down with this paddling enthusiast and ask some questions about Bohuslän and kayaking!

When I asked Ulrika what makes Bohuslän such an ideal kayaking destination, she gave me numerous reasons! First of all,  no matter the weather Bohuslän can offer kayaking for everyone. There are more protected areas behind cliffs and rocks that call for smooth kayaking, and more exposed areas for a more adventurous experience! Also, all of the granite rock in the water creates a fun labyrinth to kayak around.

West Coast Kayaking. Photo: Ulrika Larsson

What separates Sweden’s west coast from the east is the amount of saltwater. There is 15 times more maritime life on the west coast, which creates quite the experience as you can gaze down into the water while sitting in your kayak! Through the crystal clear water you can see everything from oysters to clams to sea weed.

I was also lucky enough to pick Ulrika’s brain on her absolute favorite spots in Bohuslän, both when it comes to kayaking and in general. The list is as follows:

Fjällbacka Archipelago

Fjällbacka is the “deepest” archipelago in the sense that it is the widest in Bohuslän. It’s an ancient cozy fishing village that gives you a truly genuine west coast experience. About 9 miles from the coast of Fjällbacka, a beautiful island group is located, namely Väderöarna. Which calls for a beautiful kayaking excursion not far from land. As Väderöarna are made of granite, they look absolutely stunning in the sunset and you can often find seals resting on them!

Väderöarna. Photo: Jonas Ingman

Kosteröarna

Kosteröarna is an island group outside of Strömstad in Bohuslän. Kosteröarna is home to Sweden’s first marine national park that opened in 2009. It is also perfect for kayaking as the water is very shallow around the small islands, and there are no speed boats or sail boats allowed.  Ulrika also recommends that you take the chance to visit the actual islands of Kosteröarna.  For example Nord- och Sydkoster, literally translated as north and south koster, are both car free and have nice restaurants and charming B&B’s. So kayak over and enjoy!

Taking a Break. Photo: Ulrika Larsson

The West Side of Orust- South Bohuslän

The Island of Orust is Sweden’s third largest island. On the west side of the island you can find an ideal mix of kayaking, with both protected and exposed waters. Gullholmen, located on the far west side of the Bohuslän archipelago, is one of the oldest and most beautiful fishing villages on the west coast. Gullholmen has delicious restaurants and beautiful hiking trails that are definitely worth a visit! From Gullholmen there is a footbridge to Härmanö, which has one of Bohuslän’s largest nature reserves, where a variety of rare plants grow!

For a truly unique adventure visit Ulrika Larsson at Green Adventures and she will be your guide through West Swedish waters!

In Action. Photo: Henrik Trygg

Wild Garlic. Photo: Jesper Anhede and www.lackokinnekulle.se

The wild garlic will soon be in full flower and make the Munkängarna meadows by Kinnekulle a glorious place to visit. Dark green leaves with romantic white flowers. That we have our own wild herb with a garlicky flavour is a find in itself. Wild garlic attracts a lot of interest when it appears. Longed for and missed, now the spring produce is finally starting to reappear. The sense of being able to use something that not only grows wild but also tastes nice is an amazing feeling. And as the wild garlic has a subtle flavour, it works well with lots of different ingredients.

Meadows by Kinnekulle. Photo: Jesper Anhede and www.lackokinnekulle.se

A trip to Munkängarna and the area around Kinnekulle never disappoints, as there are so many places to visit for anyone interested in food. Forshems gästgiveri for example, where they work with locally produced ingredients and joined the Slow Food movement early. The chef and restaurateur, Stefan Johansson, who runs the restaurant, discovered slow food on a trip to Italy. He felt that this basic philosophy fitted in well med how he works at Forshem. The recipes Stefan follows have been handed down through his family for generations, and the chefs at Forshem treat their natural surroundings as their store cupboard. Game from the local area; actually most of what Stefan prepares has been sourced locally. Wild garlic is a natural ingredient for a chef who wants to serve unique food with local flavour that is well worth a journey in itself. To get a taste that is unique, and very, very Swedish, when it’s at its best.

Per Karlsson at the Boathouse. Photo: Mikael Almse

Evert’s Boathouse provides their visitors with fantastic experiences, both when it comes to nature and cuisine. Grebbestad is famous for their delicious seafood and you can try everything from lobster and oyster safaris to fishing excursions from Evert’s Boathouse. The Boathouse will also cook what you fish during your excursion, so that you can end your exciting day with fresh lobster and a dip in the hot tub – if you please.  Another option is to enjoy the seafood on the boat while you experience the west coast archipelago.

Evert’s Boathouse activities are all approved by “Naturens Bästa” (literally translated as Natures Best), a stamp that ensures that the activities are eco-friendly.  They were one of the first ones working with the sea to get approved. Their whole business idea is based on being eco-friendly and they are very aware of how to handle oysters and lobsters correctly.

Fresh Caught Lobster. Photo: Jonas Ingman

Per Karlsson owns Evert’s Boathouse together with his brother Lars Karlsson. They grew up together in Grebbestad and are passionate about showing visitors all that West Sweden has to offer.  Per is also crowned the food ambassador of Bohuslän, and aids in show casing Sweden’s many culinary aspects.

Per used to be a carpenter and owned a furniture store for many years with his brother Lars. They then sold the furniture and bought the boathouse together, for their own use. Per took a sabbatical year and enjoyed fishing lobsters and oysters. He found that the sea was the only place he could truly relax. Then idea then came to them, that it would be great to bring guests with them out on the sea!  The brothers were the first ones to offer lobster safari and now they have been doing to for 10 years.  Half of Sweden’s lobster comes from Grebbestad and about 90% of its oysters!

At Sea near Grebbestad. Photo: Henrik Trygg

Speaking of oysters, the annual Nordic Championship in Oyster Opening will soon be taking place, as we mentioned in our previous blogpost. The 3^rd and 4^th of May one can enjoy a riveting seafood weekend filled with excitement and entertainment, as well as the best oysters in the world! Commonly, oysters are a luxurious delicacy paired with champagne, but in Grebbestad they are enjoyed with locally brewed porter beer!

Delicious Oysters. Photo: Lars Ardarve

If you happen to be attending the Nordic Championship in Oyster Opening, take the chance and stop by Evert’s Boathouse where Per and his brother offer oyster opening and tasting classes from their boathouse. Also, Per and and his brother have started buidling guesthouses next to the boathouse, so that up to 12 people can spend the night!

A Newly Opened Oyster. Photo: Mikael Almse

Per himself strongly recommends the oyster safari as it is a truly unique experience, whether you are an oyster expert or a beginner! The oysters in West Sweden are especially delicious as they grow slowly in the cold, clean, water.  Also, if you are interested in other types of shellfish Evert’s boathouse offers clams, lobsters, crayfish and shrimp safaris throughout the year.

View from Inside the Boathouse. Photo: Henrik Trygg

On the Friday, I met my sister, who lives in Corsica, at Paris-Beauvais Airport and we took the flight to Gothenburg. Our first stop was the coastal town, Lysekil (an hour’s drive north of Gothenburg on the west coast). On the road we enjoyed the landscape. A few minutes before arriving, our GPS told us to take a “road” on the water. Indeed, at the end of the road we went onto a boat that took us to Lysekil. We put our suitcases at the lovely Strandflickornas Havshotell and took the ferry to the island of Fiskebäckskil, where a table was reserved for us at a restaurant. I’m not very familiar with seafood so it was a great introduction for me, and it was really delicious. At the end of the feast we returned to our lovely room. I really loved the houses on the island and felt like I was in a movie. It was magical.

Lysekil from the Sea. Photo: Jonas Ingman

On Saturday, we started the day with a long walk into the town. It was Easter weekend, so a lot of the shops were closed, but we saw a lot of Påskris (Easter trees) and a few Påskkärring (little girls dressed as witches). In the afternoon, we met Lars and his wife for a mussel and oyster safari. We put on life jackets and boarded the boat ,”Signe”. Lars talked to us about his job, and explained a lot of things about mussels and oysters. We stopped in a small cottage for some seafood; it was the first time for me and a great opportunity to learn all about the mussel cultivating process directly from an expert fishermen. It was also a great moment to talk with Lars and his wife about the differences between our countries.

After this meeting, we took the road to Gothenburg. Our new room was on the 12th floor of the Clarion Post Hotel, offering a beautiful view of the city. After a long breakfast on Sunday morning, we decided to start our last day with a sauna in the hotel’s spa. It was Easter Sunday and a lot of the museums were closed, so we decided to take a walk along the roads of Gothenburg. At ‘fika time’, we went to Haga and had the biggest Kanelbullar (cinnamon bun) I’ve ever seen. I love Kanelbullar! We also visited the city museum, which provided interesting information on the history of the city.

Marie-Charlotte with Giant Cinnamon Bun. Photo: Marie-Charlotte Maréchal

What was your favourite part of your trip?

It was a great weekend and we were able to see two very different sides of Sweden – contrasting the small village of Lysekil with modern Gothenburg. If I had to choose my favourite moment, without a doubt, I’d choose our meeting with Lars and his wife on the seafood safari.

Would you visit the region again and would you recommend it to others?

I hope that one day I can visit the region again with the rest of my family and friends. I really love Sweden and before this trip I had only visited Stockholm. So thank you very much for giving me the opportunity to see another part of this beautiful country!

Oysters. Photo: Jonas Ingman

Per Karlsson, whose day job is to run the restaurant Everts Sjöbod together with his brother, Lars Karlsson, is not only a first class oyster enthusiast. He is also one of the organisers behind this year’s oyster festival that will be a 2-day long celebration, starting on the 3^rd May.

What are you trying to achieve with the Nordic Oyster Opening Championships?

We want to create a festival that feels real and genuine. We don’t want a soulless unimaginative event. Right in the middle of the harbour square in the centre of Grebbestad we will set up a big tent. With fish mongers, oyster competition and live music. We want to generate an atmosphere that feels special, with a lot of local flavour, at the heart of Grebbestad.

What should you do if you’re a beginner and would like to try a Grebbestad oyster?

Choose a not too big, about medium-sized oyster. Make sure someone explains what it will taste like before you try. Taste it with nothing on. Chew and savour the flavour. A freshly harvested Grebbestad oyster tastes of salt and sea, the sea comes first, followed by a mineral taste.

Opening an Oyster. Photo: Jonas Ingman

Per tells me that many people are afraid of oysters. Perhaps they have eaten them in the wrong way. Not felt safe and simply swallowed the oysters whole, ending up with a clump in their throat and a salty aftertaste. No-one eats their oysters like that if Per is around to explain what to do. And if you do it his way, you simply have to enjoy them. Because the oysters from Grebbestad really are something very special, and right now they are at their very best.

Oyster Platter. Photo: Lisa Nestorson

Exhibition at Fresh Fish. Photo: Angelique Johner

From the beginning the fair’s jury has crowned a winner for best clothing design. The jury consists of well renowned and experienced professionals within fashion and design.

In 2008 Fresh Fish was honored with Nöjesguiden’s (a Swedish newspaper focused on entertainment) award for “design”, which is given to people or organizations that have meant a lot to the city of Gothenburg during the year that has passed.

We were lucky enough to get the founder himself on the phone, despite major preparations for the fair next week.

Ali, tell me about yourself and how you ended up starting Fresh Fish?

It all started 7 years ago. I had never worked in fashion or design before; in fact I was the production manager for Volvo in Gothenburg.  I have always been interested in creativity, specifically the creative process, and I kept a black book with me where I wrote down all exciting things I wanted to do in life, and starting a fair like Fresh Fish was one of them.

Ali Davoodi. Photo: Andreas Sundgren

So I put together a team of 5 people and started New Arrivals Gothenburg (NAGO), which is now a part of Fresh Fish. We felt that NAGO wasn’t enough to capture what we wanted to achieve, so a colleague and I decided to come up with a new name for the fair that would do the trick. We wrote down our name suggestions on separate pieces of paper, and when we later compared our papers “Fresh Fish” was the only one we had in common.  Thinking of that moment still gives me goose bumps, as we had never discussed anything close to “fresh” or “fish”, and yet we both wrote the same name down. My colleague couldn’t explain why she wrote “Fresh Fish”, however I had a clear reason why – but I have decided not to share until we celebrate the fairs 10 year anniversary.

What was your goal with starting Fresh Fish?

My goal was to show case everything that was happening in Gothenburg and West Sweden at the time.  The area has a rich tradition of design and textiles, which sadly only industry people were aware of.  We have everything from major brands like Gina Tricot and Nudie to the University of Textiles in Borås, West Sweden.

Most people have an opinion when it comes to fashion and design, and I wanted to highlight Gothenburg as a city of design.

Exhibition at Fresh Fish. Photo: Angelique Johner

Do you feel that you have succeeded with your goals?

I am not sure that succeeding with my goals for Fresh Fish is a good thing. When achievement is too close you tend to not work has hard. My main goal was to stir things up, and we have definitely caused a ripple effect every year we have had the fair, in the sense that the fair keeps attracting more and more people from all over the world.

Where do you see Fresh Fish in 5 years?

I sincerely hope that Fresh Fish will still exist, but that I am not in charge. I believe that it is the best for both Fresh Fish and me, that the company has a new leader. I am sure I will still have some part of it in the shape of a board member or similar, but I don’t think that I will be spearheading it anymore. One of my top priorities right now is to find someone who is at least as passionate as I am when it comes to creativity.

What do you think of this year’s Fresh Fish fair?

I believe that we have improved every year we have had the fair, and this year is no exception.  It is important that we show case a variety of designers, this year we have everything from fashion designers, to jewelry and other accessories. Other special aspects about this year’s Fresh Fish, is that the winner is offered a job opportunity and that all our money will go to the charity “Ung Cancer” (literally translated: young cancer).

Exhibition at Fresh Fish. Photo: Angelique Johner

Thank you for your time Ali, and we wish you all the luck with this year’s Fresh Fish!

Everyone is welcome to attend the fair from the 5-6^th of April between 10 am and 7 pm, and the 7^th of April between 10 am and 5 pm.

Gunnebo House. Photo: Lina Ikse

Gunnebo makes an amazing setting for any event, from weddings to birthday parties, or to simply visit and enjoy a cup of organic coffee and freshly baked bread in the wonderful gardens.

The gardens are always open for visitors and guided tours are available of the Gunnebo House and Gardens all year round, at specific times.

Patrik Sewerin is the executive chef at Gunnebo’s restaurant, which is located in what used to be the servants’ quarters, right next to the kitchen garden.  We were able to get him on the phone for an interview about organic cooking, and the true uniqueness that is Gunnebo.

Gunnebo Restaurant and Coffeehouse. Photo: Gunnebo House and Trädgårdar AB

Patrik, please briefly describe your background.

When I was younger I always had a passion for creative design, and I studied art and ceramics in school. However, I have always had an interest for food! I grew up in a home where we always grew our own herbs and enjoyed cooking. Cooking is also a creative process, just like art and design, so it felt natural for me to take that step. I am self-taught when it comes to cooking, but I also had the good fortune to work with chefs and farmers that saw my creative potential.

What is it that’s so special about Gunnebo?

We have managed to combine the two worlds of organic food and locally produced ingredients. Our supply determines what we cook and serve to our guests and we completely adapt ourselves to the season.  Also, we are true to our history and serve food that is historically accurate to time period when Gunnebo was built – which is very unique.

You cook organically – where does your produce come from?

All raw ingredients are organic and locally produced. During the summer, the herbs and vegetables from Gunnebo’s own kitchen garden provide the basis for the meals that are made.

Gunnebo has about 50 000 coffee and dinner guests per years, which makes it impossible for us to grow everything ourselves, as the property was built to accommodate a family during the 18^th century. We work closely with the farmers and producers in West Sweden and adjust our menu after their supply.

Chef Patrik Sewerin in action. Photo: Gunnebo House and Trädgårdar AB

Is everything you serve organic?

Yes! To serve organic food is our top priority and Gunnebo has the highest certification when it comes to being organic.

What kind of food do you typically serve?

We serve “Gunnebo food”.  Organic food that is locally produced and dependent on the season. There are three main guidelines that we follow: organic sustainability, excellent craftsmanship and historic credibility. These three strategies are what make our food non-comparable to other cuisines.  To sum up a usually say that our food is “cleaned out from the garden, and stumbled upon in the forest!” 

Garderner in the Gunnbeo Gardens. Photo: Gunnebo House and Trädgårdar AB

Do you have a set menu?

No, the supply of organic produce, along with the season and the weather, is what determines our menu. We communicate with our growers on a daily basis, in order to plan our menus together.

How do you make sure that you work sustainably?

Apart from adapting to the season and using organic locally produced food, we also try to highlight vegetables as the star of the meal.  We try to serve the meals with the meat “on the side”, instead of the other way around.

Do you offer any cooking activities for visitors?

Yes, we offer several different activities.  For example, one can book a complete event with us in the kitchen where we cook together. We also do “herb walks” where everyone gets their own basket, and after we go herb picking in our garden, we cook together outside. We also offer baking classes on how to make sourdough bread and so on.

Bread in the Making. Photo: Gunnebo House and Trädgårdar AB

Are you open all year round?

Yes, we are only closed on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.

What kind of guests visits Gunnebo?

Our clientele has changed a lot over the past three years. Today, I would say our visitors are the “conscious type”, the ones who don’t mind going the extra mile for organic food. Although, we also have a variety of guests – everyone from tourists to companies to families.

If you could dream freely – where do you see Gunnebo in 5 years?

I hope we have expanded our type of events, to truly unique experiences for our guests. I also wish to incorporate more kinds of craftsmanship into our food, such as music and ceramics, in order to provide something genuinely creative.  We want our dining experience to be a happening!

Thank you for your time Patrik and we look forward to visiting soon! 

White cabbage is definitely the king of all ingredients in Swedish cuisine. It’s healthy, crispy, and cheap. And if white cabbage is the number one ingredient, it is closely followed by its relative, cauliflower – used throughout history and ‘Vegetable of the Year 2013,’ according to many top chefs and food writers!

Swedish Cabbage. Photo: Lisa Nestorson

Cabbage tastes just as nice after slow cooking in Granny’s kitchen as it does in a quick soup, as a sandwich filling or in a nutritious salad. These are all up and coming trends this year. Locally-grown food is very fashionable and we like to eat the sort of food our grandmothers’ cooked – traditional dishes, but in a simpler, more modern way.

The best thing about cauliflower is that it has a special sweetness and a mild flavour that is at its best when you don’t overcook it.

This is something Gothenburg chef, Pelle Danielsson, knows a lot about. He recently wrote the cook book, Cabbage at Pelle’s. As you’d expect, he has allowed different types of brassica to take centre stage. The humble cabbages have been given a prominent position and protein has taken a backseat. This approach has been a great success. In his own way, Pelle has modernized traditional Swedish cooking and put his own signature on the recipes in the book, based on his great passion for cabbages. The food feels timeless and Pelle’s vision is that everyone should be able to enjoy great traditional dishes.

Swedish Cabbage Up-Close. Photo: Lisa Nestorson

Pelle says: “When it comes down to it, good food from my perspective is about the love for the ingredients. Today, food plays an important role as an indicator of our identity – I feel cabbage is a vegetable that symbolises sustainable Scandinavian food in a good way. Gunnebo House and Gardens has a clear focus on using vegetables from their own kitchen garden. According to their philosophy, locally-grown vegetables should take up more space on your plate than protein. Their food identity is based on a strong passion for sustainability and genuineness.”

Camilla Läckberg, Swedish crime writer from Fjällbacka. Photo: Bingo Rimer

Läckberg is Sweden’s top-selling crime novel author, penning an array of titles including The Ice Princess, The Lost Boy and The Lighthouse Keeper.  She has sold more than 11 million copies in over 30 different countries worldwide, receiving rave reviews in many well-regarded publications such as The Times, The New York Times, The Washington Post and The Wall Street Journal.

Läckberg’s detective stories are currently being turned into feature films and a TV series, with Fjällbacka Murders set to be screened in over 40 countries, including in Germany and France. As in the books, the main characters of Fjällbacka Murders on the big and small screen will include the author Erica Falck, who has a penchant for murder investigations – and her husband, the policeman Patrik Hedström – played by the Swedish actors, Claudia Galli and Richard Ulfsäter, respectively.

Fjällbacka, Bohuslän, West Sweden. Photo: Frank Heuer

The novels all take place in Fjällbacka, which is also Läckberg’s hometown. It’s a picture-perfect fishing village where boats sway gently in the harbour against a backdrop of red wooden houses, with wind chimes singing in the sea breeze. Vetteberget Mountain towers over the village, a walk to the summit of which offers a jaw-dropping view of the archipelago.

It was here that Läckberg enjoyed an idyllic childhood, eating fresh seafood, playing on sun-drenched cliffs and writing compelling crime stories, even from an early age. Läckberg’s novels reflect modern-day Fjällbacka, as well as events connected to the history of the village, where herring and fishing play important roles.

Idyllic Swedish Home in Fjällbacka. Photo: Jurgen Wickert

And Läckberg doesn’t only write detective stories – she also pens cookbooks with her old childhood friend, Christian Hellberg, Head Chef at the Taste of West Sweden-accredited restaurant and hotel, Bryggan Fjällbacka. Spend the night there and tuck into a three-course dinner based on recipes from the pair’s Flavours from Fjällbacka cookbook.

So, what else can visitors do in Fjällbacka? New Camilla Läckberg-themed tours will be available from spring 2013, showing fans exactly where many of the fictional scenes took place. For example, Kungsklyftan Gorge – which means ‘The King’s Gorge’ and is named after King Oscar II – where three fictional murder victims were found in The Preacher. There’s also Berit in Järnboden, the local hardware store, which appears in The Stonecutter and The Gallows Bird. Participants can learn about Fjällbacka’s fascinating history, too – including the herring fishing period.

Visitors can also set off on crayfish safaris and boat trips from Fjällbacka Harbour, see fascinating Bronze Age rock carvings at Vitlycke museum or venture on guided kayaking adventures. Fjällbacka is home to a breathtaking archipelago too, perfect for sea kayaking and seafood safaris. It is the gateway to Sweden’s most westerly islands – The Weather Islands – where walking across the cliffs, swimming in the ocean, witnessing seal colonies, nature reserves, kayaking or simply relaxing in an outdoor hot-tub, awaits.

Weather Islands. Photo: Hans Schub

Fjällbacka has another famous connection, too. The iconic actress Ingrid Bergman holidayed there every year, calling it ‘her place on earth’. From 1958, she spent many summers on the island of Dannholmen in the outer archipelago, west of Fjällbacka. After her death in 1982, her ashes were scattered in the waters around the island. A statue was erected in the town square and, to honour her memory, it was renamed Ingrid Bergman’s Square.

Statue of Ingrid Bergman. Photo: Jurgen Wickert

Cranes at Hornborgarsjön. Photo: Jonas Ingman

Every year several flocks of cranes (in Swedish “tranor”) gather at Hornborgarsjön, an inland lake in the west of Sweden that is considered to be one of Sweden’s best bird lakes.  The first flocks usually arrive in the middle of March, but their exact arrival depends on how far a long spring has come.  It is then typical to see thousands of cranes gathering by the lake until the end of April, when it is time for them to fly further north to their nesting areas.

The high season for spotting cranes is mid-April, where the extraordinary record so far is 26 500 cranes that gathered in an area by the lakes’ southern point called Trandansen, literally translated as “the crane dance”, the third of April 2012. Trandansen is undoubtedly the best place for crane watching, where you also can grab a bite to eat and pick up some unique souvenirs between the spotting of the birds.  Also, for the bird enthusiast it is worth to point out that there are several interesting breeds to be seen at Hornborgarsjön, namely everything from geese to whooper swans.

The Cranes at the Lake. Photo: Jonas Ingman

The cranes enter Trandansen at sunrise to then spend all day eating and dancing on the fields. At sunset they take off to their shallow water beds in the lake, where they are protected from predators.

Crane couples often spend their whole bird lives together, and their special crane dance helps strengthen the relationship. During their dance the cranes will usually take giant leaps into the open air, bow and then circulate around each other. The cranes don’t have a specific time of day for dancing, but dancing is guaranteed for anyone who wants to watch.

A Crane Couple Dancing. Photo: Jonas Ingman

A new tradition, since a couple of years back, is that the crane season is kicked off at Trandansen with a special opening ceremony. This year’s opening ceremony will take place the 23^rd of March with speeches, useful crane guides and fun open-air-quizzes. An extra treat this year, is the Swedish musician Adam Grauman’s interpretation of the cranes spring songs on contrabass, or “crane jazz” if you will. During specific dates[i] , there will also be bird experts from proficient Swedish bird clubs to answer all your questions concerning the bird life by Hornborgasjön.

We can report that the very first crane has been spotted! So be sure to bring your camera and we’ll see you there!

Crane Taking Off. Photo: Jonas Ingman