Travel Reference
In-Depth Information
Food & Drink
Sweden has come a long way from the days of all-beige fish-and-potato plat-
ters. Not only has immigration and membership in the EU introduced new fla-
vours to the Swedish menu, a new wave of bold young chefs has been exper-
imenting with traditional Swedish fare and melding it with various other influ-
ences. The result is an exciting dining scene on par with some of the best
food cities in Europe.
MUST-TRY PLACES
Mathias Dahlgren
Does obscenely fine things to local produce at what has become Stock-
holm's new epicurean mecca.
Grands Verandan
Another Dahlgren creation, and the place to go for a traditional Swedish
smörgåsbord.
Ájtte Museum Restaurant
Enhance what you learn about the local wildlife by sampling
some of it, prepared in traditional Sami fashion.
Salt & Brygga
Stylish slow-food restaurant with all-organic Swedish cuisine in an allergy-
free space with minimal environmental impact.
Classic Cuisine
Traditional Swedish cuisine is based on simple, everyday ingredients known generally as
husmanskost
(basic home cooking). The most famous example of this, naturally, is Swedish
meatballs. Other classic
husmanskost
dishes, largely based on fish and potatoes, include
various forms of pickled and fried herring, cured salmon, and
pytt i panna
(potato hash
served with sliced beets and a fried egg on top), which may be the ultimate comfort food.
Open-face shrimp sandwiches are everywhere, piled high with varying degrees of art. And
of course, the most thorough introduction to all the staples of Swedish cooking is the smör-
gåsbord, commonly available during the winter holidays.
One speciality food that not many visitors (and not all that many Swedes, either) take to
immediately is
surströmming
. It's a canned, fermented Baltic herring opened and consumed
ritually once a year, during late August and early September. It may be wrapped in
tunnbröd
(soft, thin, unleavened bread like a tortilla) with boiled potato, onions and other condiments,
