Uncover the Enigma of Swedish Gastronomic Marvels!
One of the must-have delights is gravlax, thinly sliced salmon cured in salt, sugar, and dill. Served cold, it’s commonly paired with a sweet dill-infused mustard sauce, accompanied by bread or potatoes (boiled or au gratin). The dish’s name stems from its traditional preservation technique: grav translates to “grave” in Swedish. Many centuries ago, the fish was preserved by “burying” it in a moss-covered pit dug deep into the earth. Nowadays, you can find it conveniently prepackaged and moss-free in upscale grocery stores worldwide.
Goose Feast
St. Martin’s Eve (November 10) has been commemorated with a goose banquet in various parts of Europe, including France, since the Middle Ages. In Sweden, this tradition is particularly observed in the southernmost province of Skåne, known for its large goose breed. The classic goose dinner features “black soup” made from goose blood seasoned with cloves, cognac, and fortified wine, the roasted bird stuffed with apples and prunes, accompanied by goose-liver sausage, potatoes, and sprouts, followed by apple cake for dessert. To experience this, visit Dalby Gästis, a historic Skåne inn dating back to 1666.
Caviar and Egg Sandwich
Sandwiches are a dietary staple in Scandinavia, and the quintessential Swedish choice is the egg and caviar combination. Despite the upscale sound, the “caviar” is actually a creamy cod roe paste packaged in a blue-and-yellow squeeze tube and available at an affordable price. Kalles kaviar (motto: “A very Swedish flavor”) was introduced in 1954 by the seafood brand Abba and quickly gained popularity. While numerous variations have emerged over the years, the original remains the top seller. Intrigued? You can purchase it from The Nordic Expat Shop, which ships globally.
Fermented Herring
Fermented herring, an acquired taste best sampled with your nostrils pinched shut. If you haven’t encountered videos of the “stinky fish challenge” where unsuspecting individuals open a can of fermented Swedish herring, it might be wise to avoid watching it during your lunch hour. Known as surströmming, this briny Baltic fish is among the most potent foods globally. Nonetheless, some regard it as a delicacy and consume it rolled in flatbread or crispbread, combined with potatoes and a sprinkle of onion. It’s usually accompanied by beer or a shot of Aquavit, a traditional local spirit. If you’re tempted to try it, fermented herring gatherings are typically held in late summer, similar to crayfish parties (a safer culinary adventure).
Crayfish
As August approaches, Swedes prepare for a series of crayfish celebrations throughout the late summer season. Adorned with vibrant paper hats,
Swedish cuisine offers a delightful array of dishes that are enjoyed throughout the year, especially during major holiday celebrations. One unique creation is the Sandwich Cake, a savory delight that resembles a traditional cake. Layers of white bread are filled with a delicious mixture of smoked salmon, shrimp blended with dill-infused mayonnaise, and cream cheese. Topped with lettuce, cucumber, fish roe, and dill, this dish is a showstopper at parties and gatherings.
Another popular appetizer is Toast Skagen, a shrimp toast topped with fish roe, dill, and lemon. This simple yet elegant recipe was crafted by the renowned chef Tore Wretman and is a favorite among locals and visitors alike.
For seafood enthusiasts, a classic seafood platter is a must-try. Featuring freshly caught crayfish, shrimp, mussels, and scallops served with aged cheese and crispbread, this dish is a staple on the west coast of Sweden. Enjoy this delectable meal al fresco on a sunny day for the ultimate dining experience.
In the province of Dalarna, the Falu sausage is a beloved delicacy that pairs perfectly with mashed root vegetables. Originating in the town of Falun, this sausage is made from a blend of smoked pork and beef and is a popular choice in many Swedish households.
If you’re looking for a traditional Swedish dish, Jansson’s Temptation is a creamy potato, onion, and sprats gratin that has been a staple on Christmas dinner tables for generations. Named after the Swedish opera singer Pelle Janzon, this dish is a delightful blend of flavors that is sure to tempt your taste buds.
Lastly, Sweden is home to a large population of moose, with approximately 400,000 of these majestic animals roaming the countryside in summer.
The annual moose hunt is essential for controlling population numbers, leading to moose being a common feature on menus across mainland Sweden, especially in the densely forested central and northern regions. At Niehku Mountain Villa, a luxury lodge located about 200 kilometers north of the Arctic Circle, you can savor moose prepared in various ways such as sausage, stew, or steak. The culinary experience at this lodge is as exceptional as the stunning natural surroundings.
Swedish delicacies often stem from traditional Sámi cuisine, including reindeer meat. The Sámi people, indigenous to Sápmi which covers northern Norway, Sweden, Finland, and the Kola Peninsula in Russia, traditionally herd reindeer and gather food through hunting and foraging. Smoked reindeer meat, known as suovas, can be enjoyed in dishes like stew, soup, or on gáhkku, a type of flatbread. For a unique cultural immersion, sample chef Niklas Ekstedt’s reindeer dish garnished with lingonberries and wild mushrooms at Ovttas, the tepee-shaped restaurant at Nutti Sámi Siida in Jukkasjärvi, Swedish Lapland.
Palt, a type of boiled potato dumpling, comes in various regional variations in Sweden. From the sautéed onion and bacon-filled kroppkakor in the south to the raw potato-based pitepalt in the north, each has its own unique twist. The Sámi blodpalt is traditionally made with reindeer blood, but nowadays pig’s blood can also be used. Another northern version, gråpalt, features dough made with mixed grains, earning its name from the gray color. Typically served with melted butter and lingonberry jam, dumplings offer a delightful balance of flavors.
A popular Thursday tradition in Sweden is “peas and pork”, consisting of a hearty split yellow pea soup with ham bits followed by pancakes for dessert. Dating back to medieval times, this meal has stood the test of time despite a dark historical incident involving the poisoning of King Erik XIV with arsenic-laced pea soup. Embrace this tradition at Kvarnen, a cozy bistro in Stockholm’s Södermalm district renowned for its classic Swedish cuisine since 1908.
For a luxurious twist on meatballs, indulge in a Wallenbergare – a succulent minced veal patty enriched with cream and egg yolks, coated in breadcrumbs, and served with lingonberries, petite pois, and potato purée. Originating in the 1930s, this decadent dish is believed to have been inspired by financier Marcus Wallenberg Jr. and crafted by the head chef at his favorite restaurant, Cecil. Enjoy this exquisite meal at Prinsen or Grodan in Stockholm, where the original recipe or a game variation awaits.
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The island of Gotland, located to the east of the Swedish mainland in the Baltic Sea, is a popular destination for food enthusiasts. One of the must-try delicacies on the island is lamb. The native Gute sheep breed, with their gray coats, can be spotted grazing on pastures all around the island. The tender and flavorsome meat of these sheep is used in various dishes. One place to enjoy locally reared lamb is Lindgården, a restaurant and inn situated in the medieval walled town of Visby. They always have lamb dishes on their menu, such as entrecôte served with dauphinoise potatoes, chanterelles, roast root vegetables, Jerusalem artichoke purée, and caramelized onion.
Beef Rydberg is a classic Swedish dish that was created to elevate the traditional pyttipanna, a leftover meat dish cooked with onions and potatoes. This upscale version uses diced and fried fillet of sirloin and potatoes, served with beer-braised onion, a raw egg yolk, and Dijon cream. It is said to have originated at the now-closed Hôtel Rydberg in Stockholm in the late 19th century. You can try this dish at Ulla Winbladh, a restaurant known for its traditional Swedish cuisine, located near the Skansen museum in Stockholm.
Gubbröra, or “Old man’s mix,” is a simple egg and sprats salad seasoned with onion, dill, and chives. This creamy salad, made with creme fraîche and soured cream, is typically enjoyed on crispbread or sweetened dark rye bread. It can be served cold or pan-fried and makes a great midnight snack. Visit the Södermalm eatery Pelikan to try it as an appetizer.
Kalops is a slow-cooked beef stew flavored with allspice berries and bay leaves, giving it a distinct autumnal taste. Unlike French stews, kalops does not include wine or cream; instead, the juicy meat, carrots, and spices create a flavorful broth. This hearty dish is commonly paired with boiled potatoes and pickled beetroot, making it ideal for winter. Blogger Nina the Swede offers an easy recipe for making Kalops at home.
Råraka is the Swedish version of rösti, a lighter take on the Swiss potato dish often served as an appetizer. Grated raw potato is salted and pan-fried in butter to create thin, crispy pancakes. These can be paired with bacon and lingonberries for a more substantial dish or topped with fish roe, chopped onion, and crème fraiche for an elegant presentation. You can enjoy the latter option at Tranan, a Stockholm restaurant known for its classic cuisine and live music performances.
Smålandic Cheesecake is a traditional Swedish dessert that differs from the American cheesecake. It is an eggy, crustless cake
Waffles have long been a beloved treat, with Scandinavian waffles being a prime example. These heart-shaped delights, thinner than American or Belgian waffles, have been enjoyed since at least the 15th century. Nowadays, a waffle maker is a staple in every Swedish household, making it easy to whip up a batch of these crispy, golden goodies in just a few minutes. Top them with whipped cream, berries, or your favorite jam for a delicious treat. While March 25 is officially Waffle Day, any day is a good day to indulge in waffles for breakfast, dessert, or a tasty snack.
Saffron Pancake: A unique and gooey saffron pancake, baked in the oven, features rice pudding as its main ingredient, giving it a rich texture. The aromatic saffron spice adds a distinct flavor to this Gotlandic specialty, influenced by the historical trade connections of the Hanseatic League. Served warm with dewberry jam and whipped cream, this luxurious dessert showcases the fusion of exclusive ingredients like saffron, rice, sugar, and almonds.
Cinnamon Buns: Cinnamon buns are a quintessential part of Swedish fika culture, enjoyed during coffee breaks as a beloved tradition. The heavenly aroma of freshly baked buns, infused with cardamom, is irresistible. Fabrique Bakery chain is a go-to spot for authentic Swedish pastries, where you can savor these addictive treats that symbolize coziness and indulgence.
Lucia Buns: Symbolizing the Saint Lucia celebration on December 13, these S-shaped saffron buns are a festive delight. The custom, dating back 400 years, involves a candlelit procession bringing light and joy during the dark winter days. These bright yellow buns are traditionally enjoyed with mulled wine and gingerbread cookies, adding warmth to the holiday season.
Princess Cake: Fit for elegant celebrations, the princess cake is a decadent treat made of sponge cake layered with jam, vanilla custard, and whipped cream, covered in green marzipan. Originally known as “green cake,” it was rebranded Prinsesstårta after receiving royal approval from Swedish princesses. This exquisite dessert is a staple in Swedish patisseries, loved for its delicate flavors and beautiful presentation.
Spit Cake: A traditional Swedish delicacy, spit cake is made with eggs, sugar, and flour, drizzled with icing, and baked on a rotating spit. These cakes come in various sizes, with the largest one on record measuring 12 feet. Dating back to the 1600s, spit cakes are baked over an open fire, offering a unique and flavorful experience that has stood the test of time.
Different regions around the world have their own unique culinary traditions and specialties. Just like the Slovak trdelník, the spettkaka from Skåne, the southernmost Swedish province, is recognized and protected by European Union regulations. In the quaint village of Billinge, there is a notable bakery called Fricks Spettkaksbageri that is dedicated to preserving this age-old tradition. The spettkaka is a delicious dessert made with a mixture of eggs, sugar, and flour, then delicately drizzled with icing. Its distinctive cone shape gives it a light and crispy texture, but to enjoy it, one must first carefully cut it with a hacksaw into individual serving portions, which are typically paired with ice cream and fresh berries.
Another indulgent treat loved by the Swedes is the semla. This delightful dessert comprises a sweet wheat bun that is sliced in half and generously filled with almond paste and whipped cream, then dusted with powdered sugar for an extra touch of sweetness. Originally, the semla was a seasonal pastry enjoyed only on the day before Lent, known as Mardi Gras, but nowadays bakeries offer it throughout the first quarter of the year. While the roots of the semla date back to the Middle Ages when it consisted solely of the bun, the addition of whipped cream and almond paste came later, enhancing its appeal and flavor.
Editor’s Note: Lisa Kjellsson, a proud Swedish native, has savored countless smörgåsbord feasts and crayfish parties in her homeland. Follow her global adventures on Instagram: @thelkedit. For more CNN updates and newsletters, sign up at CNN.com.
