A taste of SWEDEN’S modern cuisine

Seasonality, local produce and tradition – in the kingdom of midnight sun, innovation embraces heritage

In a nutshell Long summer days allow for a plentiful harvest – forests with rich pickings from lingonberries to golden chanterelles, and cold waters teeming with fresh fish. While giving a nod to tradition, dishes are forward-thinking and aim to nurture the forest-to-table culture. Key ingredients Viking heritage lives on in the form of pickled herring and salt-cured salmon, and Sweden’s fresh catch is a national treasure. You’ll find sea trout and cod on the coast, lakes full of pike and zander, and a festival dedicated to crayfish. Foraging is the people’s lifeblood – wild berries are used in soups and jams or paired with meat in dishes like älg gryta (moose stew). Herbs, edible flowers and mushrooms are favourite finds, while crispbreads and potatoes are year-round kitchen mainstays. Popular dishes Start your day with endlessly diverse smörgås, open sandwiches topped with anything from smoked salmon and egg salad to pickled beetroot and apple. For dinner, typical husmanskost (‘home-cooked’) dishes include yellow pea soup and Sweden’s famous meatballs, served with cream sauce, mash and lingonberry preserve. More contemporary plates fuse local ingredients with global influences – think Norwegian scallops and ‘taco Fridays’. When it’s time for fika – a social coffee break – try kanelbullar (cinnamon rolls) or semlor (cardamom and vanilla-flavoured cream buns). To drink? Swedes rank thirdhighest in their global coffee consumption – this is where coffee grounds are boiled with egg for a velvet-smooth brew. Something stronger? Sip on brännvin, a spirit distilled from potatoes or grains, often flavoured with dill and caraway. Where to go Head to the London branch of Michelinstarred Aquavit for a modern menu and sleek Scandinavian design. aquavitrestaurants.com