Scandinavian cooking

Wild Scandinavian Cooking by Brian Bojsen: the authentic Scandinavian cuisine at Forte Village

Wild Scandinavian Cooking by Brian Bojsen at Forte Village Resort

Wild Scandinavian Cooking by Brian Bojsen is the new entry in the Forte Village Resort’s gourmet restaurants.

At Forte Village, the award-winning resort surrounded by the splendid Sardinian sea, guests can now find the authentic Scandinavian cuisine of Wild Scandinavian Cooking by Brian Bojsen. This is one of the greatest news of 2022.

Brian Bojsen brings to Forte Village his unmistakable style and the idea of a ​​cuisine that perfectly combines sustainability and attention to excellent raw materials. After all, these are elements that have always distinguished the food experience offered by the resort’s restaurants.

Born in 1972 in Denmark but living in Hamburg, Germany, chef Brian Bojsen began to be passionate about authentic and wild Scandinavian cuisine at an early age, thanks to his grandmother who revealed to him the secrets of the true specialties of the Nordic countries. At the age of 18, he left Denmark to explore the world and learn more about the gastronomic traditions of different countries. Over the years he has also worked in internationally renowned restaurants such as Sanisbar Sylt and Seepferdchen Sylt.

In addition to cooking, Bojsen loves nature, the ocean, surfing and photography. Thanks to this , he has traveled around the world as a photographer for surf magazines. Moreover, in 1999 he became Danish Longboard Surf Master and founded his own surf magazine Freemag.

After years of exploration, in 2014 he opened his Brian’s Steak and Lobster restaurant in Hamburg, which became famous for its excellent meat and seafood dishes. A short time later he published his own cookbook “Lækker” and participated in various cooking TV shows such as Kerner’s Köche, Küchenschlacht and Kitchen Impossible. He also created the food and beverage concept for the Scandinavian restaurant Krønasår, at Europa Park Rust, and began traveling the world for his television programs Caravaning and Cooking and Wild Scandinavian Way.

In 2021, his passion for outdoor events led him to close his restaurant in Hamburg to better focus on culinary experiences and on his role as an ambassador of authentic Scandinavian cuisine.

Brian Bojsen is always looking for new ideas and ingredients, never losing his style, and Wild Scandinavian Cooking at Forte Village Resort is his next adventure. Indeed, the seafront terrace on the ground floor of Forte Bay is ready to be transformed into the headquarters of the king of BBQ.

Recipes that show Chef Brian Bojsen’s cooking style

An impressive open grill and the use of the finest Sardinian and Mediterranean products are the ingredients of a perfect combination that will delight even the most demanding palates. This is Wild Scandinavian Cooking by Brian Bojsen at Forte Village Resort. Here guests will find great quality, gastronomic excellence and unconventional experiences in a modern Scandinavian “hygge” style.

However, we think that the best way to learn about a chef’s story is through his recipes. So, let’s discover two iconic dishes of Brian Bojsen’s cuisine.

Caesar Salad Wild Scandinavian Style

Preparation time: 30 minutes

Ingredients for 4 people:

  • 2 heads of romaine lettuce
  • 40 g fried onions
  • 100 g Parmesan cheese
  • 400 g shrimp in brine (weight with brine)
  • 250 ml Caesar dressing
  • 100 g lingonberries in a jar
  • 8 radishes
  • 80 g wholemeal crispbread


Wash and cut the romaine lettuce in half. Then, fry it on both sides in a pan without oil or preferably on the grill. Put the shrimp in a colander and let them drain. Cut the radishes into thin slices.

Place the lettuce cut-side up on plates and fan the leaves slightly. Spread a generous amount of caesar dressing over the salad.

Tip: scatter all the ingredients lengthwise over the salad, so that all the ingredients come together in each bite.

Grate the Parmesan cheese over the salad, then sprinkle with the fried onions.
Put the shrimp on the salad, spread the cranberries on top with a spoon. Finally, crumble the crusty bread over the salad by hand.

Cheesecake Sandinavian Style

Preparation time: 30 minutes prep/ 90 minutes baking time

Ingredients for 4 people:

  • 2 packs of butter cookies (200 g each)
  • 125 g softened butter
  • 750 g Philadelphia cream cheese
  • 750 g ricotta cheese
  • 4 eggs
  • 250 g sugar
  • Mark of 1 vanilla bean
  • 200 g seasonal berries, fresh or frozen
  • 50 g brown sugar
  • 100 g oat granola or oat cookies
  • salt


Preheat the oven to 180 ° C. Break the cookies into crumbs and mix them with the butter. Spread the mix into a springform pan (26 cm) and press evenly to the edges. Bake the cake bottom in the oven on the middle shelf for 10 minutes.

Meanwhile, mix the cream cheese with the ricotta, eggs, sugar, vanilla and 1 pinch to a smooth mass. Spread the cheese mixture on the cake bottom, reduce the oven temperature to 150 ° C and cook the cheesecake for about 1 hour and 20 minutes.

Then, remove the cake from the oven, loosen the edge of the springform pan with a knife and pop out the cheesecake on a cake rack to cool down.

Place the berries in a small pot with the brown sugar and cook on medium heat until the berries completely incorporate the sugar. Put a tablespoon of berries on the cheesecake just before serving.

Crumble the oatmeal cookies or granola onto the cheesecake for extra crunchiness.

Do you want to taste Brian Bojsen’s authentic Scandinavian cuisine and live a dream vacation in a true paradise? Discover the Forte Village Resort in Sardinia

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