Travel Reference
In-Depth Information
Swedes are devoted to their daily coffee ritual,
fika
, which inevitably also includes a
pastry - often
kanelbullar
(cinnamon buns) or
kardemummabullar
(cardamom rolls). Al-
mond paste (marzipan) is a common ingredient in pastries, such as the princess torte, a del-
icate cake with a lime-green marzipan shell commonly available at bakeries. Gourmet
konditori
(old-fashioned bakery-cafes) and cafes offer their own variations on all the
standard cakes and cookies - best to sample several.
Contemporary Tendencies
Essentially, contemporary Swedish cuisine melds global influences with local produce and
innovation: think baked wood pigeon with potato-and-apple hash or cauliflower 'cornet'
with white chocolate and caviar. Locals have rediscovered the virtues of their own pantry.
The result is an intense passion for seasonal, home-grown ingredients, whether apples
from Kivik or bleak roe from Kalix. Equally important is the seasonality of food; expect
succulent berries in spring, artichokes and crayfish in summer, and hearty truffles and root
vegetables in the colder months.
Another growing obsession is a predilection for sustainable farming, small-scale produ-
cers and organic produce. Increasingly, restaurants and cafes pride themselves on serving
organically grown and raised food, as well as actively supporting ethical, ecofriendly agri-
cultural practices. Practically all the coffee served in big chain hotels is certified organic
(labelled
krav
or
ekologisk
), for example, as is most of what you'll find alongside it on the
breakfast buffet.
Not surprisingly, this newfound culinary savvy has affected the tourist trade. Gastro-
themed itineraries and activities are on the rise, with everything from Gotland truffle hunts
to west-coast lobster safaris, while numerous tourist boards stock culinary guides to their
respective regions.
Festive Flavours
Around Christmas, many restaurants start offering a
julbord,
a particularly gluttonous ver-
sion of Sweden's world-famous smörgåsbord buffet. Among the usual delicacies of her-
ring, gravlax, meatballs, short ribs and
blodpudding
(blood pudding) are seasonal gems
like baked ham with mustard sauce and
Janssons frestelse
(hearty casserole of sweet
cream, potato, onion and anchovy).
Julmust
(sweet dark-brown soft drink that foams like a
beer when poured) and
glögg
(warm spiced wine) are also Yuletide staples. The best ac-
