Swedish cuisine

Swedish cuisine is known for its simplicity, focus on seasonal ingredients, and strong use of flavours like dill, lingonberry, and pickled vegetables. Many dishes are heavily influenced by the country’s geography and climate, with seafood playing a prominent role in coastal regions and game meats like reindeer and elk being popular in the North. Whether you are wondering what to eat after congress hours or popping out for a quick snack, here are some classic Swedish dishes for you to try.

Köttbullar

IKEA made them famous around the world: köttbullar or meatballs, Sweden’s national dish. Surprisingly, in 2018, Sweden revealed the country of Turkey as their origin. According to historians, Swedish king Charles XII brought the recipe back home with him after spending time in exile in the Ottoman Empire in the early 18^th century.

The meatballs usually consist of beef mixed with pork or veal, and the combination is typically seasoned with onions, salt, pepper, and allspice. This dish is traditionally accompanied by lingonberry sauce, creamy mashed potatoes, and a thick gravy on the side, although lighter side dishes such as cucumber salad or red cabbage are also quite popular.

Renskav

Renskav is a traditional Sami dish in which thin slices of frozen reindeer meat are fried in a pan with wild mushrooms. Originally created by the Sami people living in the Arctic, it has now made its way into the hearts (and stomachs) of Swedes all over the country.

The Sami are the indigenous people of northern Sweden, Norway, Finland, and Russia. They are the only people legally allowed to herd reindeer in Europe, although these days, less than 10% of the population are actively involved in reindeer herding.

Traditionally, renskav was a winter dish cooked over an open fire and made from frozen reindeer meat that had been buried in the snow. When needed, the meat would be dug up and sliced ultra-thin, so it could cook quickly. Any leftover meat could easily be reburied in the snow for later use, minimizing waste. Today, frozen reindeer meat is commonly bought and specifically prepared for renskav, requiring only a brief thaw before frying with onions and wild mushrooms and then simmering in cream until tender.

Kanelbullar

When it comes to pastries, Sweden can brag about inventing one of the most popular foods worldwide – kanelbullar or cinnamon roll. These fluffy buns are made with a doughy base infused with cinnamon and a hint of cardamom for that extra kick of flavour. To make them, the dough is rolled out, spread with a scrumptious mix of butter, sugar, and cinnamon, and then swirled into a spiral.

Kanelbullar are perfect for pairing with coffee or tea, making them an essential part of fika, the beloved Swedish coffee break. They can be found all around Sweden, in every supermarket, bakery, and cafe – you’ll have no excuse not to try one!

Inlagd sill and surströmming

Swedes eat boatloads of pickled herring every year. Known as inlagd sill, in Swedish, pickled herring has long played an important role in Swedish cuisine. Originally, it was because herring were so plentiful that they were incredibly cheap, but now it is because the dish is central to many Swedish holidays, such as Easter, Midsummer, and Christmas. The herring are first salted and then pickled in a mixture of vinegar, water, sugar, and spices. Every Swedish chef has their own favourite mixture, so try a few varieties to find your favourite blend!

If you are feeling bold and want to try what is called one of the stinkiest foods in the world, try surstömming, which is slightly salted Baltic herring that has been fermented and then canned. Although it is not that popular among Swedes themselves, the cans are commonly sold in grocery stores all over Sweden and approximately two million people eat it annually. Just make sure not to open up a can of surstömming in the halls of the conference centre!