Swedish food & drink

Sweden is a culinary nation shaped by its countryside. The summer — with long, light days and cool evenings — produces fruit that grows slowly and has rich flavors. The coastline provides high-quality fish and shellfish. And the vast forests are full of berries, mushrooms and game, which all have a special place in Swedish cuisine.

Sweden’s nature and the produce it yields create opportunities for exclusive culinary experiences. And as the Swedish food scene grows, a new style of cooking is developing. Swedish chefs are returning to their culinary roots, rediscovering classic Swedish dishes and fantastic local seasonal ingredients, and giving them a modern twist. Swedish chefs are renowned for their ability to make the best of this blend of tradition and innovation. 

In recent years there has been a boom in top-class restaurants in Stockholm, Gothenburg and Malmö, but also in smaller towns and the countryside. One of the most praised restaurants in Sweden is tucked away on an island in the Stockholm archipelago. There is a general trend towards serving good food, as well as increasing demand for it. Swedes are curious about food and keen to learn: they travel for gourmet experiences, and when they come home they demand interesting and innovative fine dining.

Kitchen hero Donal Skehan on Sweden, buns and crayfish parties

Is the Swedish culinary experience really about meatballs served at IKEA? Donal Skehan, an Irish singer, TV presenter, home cook and food writer, explains his experience of Swedish food traditions. Urban coffee culture and trendy cuisine are all part of the culinary year in Sweden, where seasons dictate what is eaten or sucked.