The Edible Country is a do-it-yourself restaurant where visitors forage and cook their own food by themselves or with a little help from our local guides at one of 13 tables placed in the middle of Swedish nature. How it works:1. Book your seats at the table for free. Please note that the booking is for seats at the table and DIY recipes – no meals are included in the booking. The table is available on Fridays May - Sept, 12.00-18.00.2. Once you’ve made a reservation you will receive an email from your local contact about the experience and how to book add-ons like a cooking kit with basic supplies, a local chef or a foraging guide, accommodation and more. 3. Come to the table and enjoy! We can promise you an unforgettable experience. Why book add-ons? Foraging and cooking in nature is a fun and rewarding experience, but can also be a bit of a challenge. Why not book an add-on like a cooking kit or a local foraging guide? It makes it more relaxed and gives you the chance to learn more about the region and its cuisine. The Edible Country in Falkenberg, Halland Halland has been said to resemble Sweden in miniature with varied nature that is always within reach – a striking combination of sea and forest: extensive beaches, winding forest paths, majestic seaside and rolling fields – all waiting to be discovered. Through our forests, cliffs and meadows all the way out to the open horizon, where a swim in the sea is a must, we’ve always prioritized health and wellbeing. Perhaps it’s no surprise that we live the longest in Sweden. In Halland good food is always easy to find – produced locally, grown with love and passion, made available in an array of farm shops; sourdough bakeries and great restaurants. Book the table and enjoy beautiful surroundings, together with friends and family. This table is right next to the sea in Ugglarp, just 20 minutes by car from Falkenberg and less than 30 minutes from Halmstad. Photo credit: August Dellert, Philip Liljenberg, Lisa Söderholm, Ron Johansson, Oskar Albrektsson, Jonas Eltes, Victor Falk.