The rise and rise of gastronomy in Sweden Henrik Trygg//www.imagebank.sweden.se

 

Just about anywhere you go in Sweden you can expect well-prepared food, made from fresh, local produce. The major cities and towns are packed with good quality eateries, where the service is at least as accomplished as the food. Out in the countryside too, quality hotels, manor houses and guest houses offer gastronomic packages that usually include wine tasting as well.

Of course, Sweden’s new-found reputation as a “foodie” country wouldn’t be possible without the influence of international cuisine or Swedish chefs’ take on imported produce. In addition, in Sweden you are as likely to have an Iranian kebab, or sushi for lunch or dinner, as you are to have Swedish mainstays such as meatballs or filled cabbage rolls – a reflection of the internationalization of Swedish cuisine.

The mountains, forests, lakes and coastline of Sweden mean that there is an abundance of fish and foul, wild boar, elk, deer, mushrooms and berries for Sweden’s chefs to choose from, when they compose their culinary creations.

Fabulous traditional Swedish ingredients, such as Kalix bleak roe, various local cheeses and lobster are not to be missed.