December 24th, Christmas Eve, or every day in December when restaurants and bars cater to Christmas work parties. You should know that Swedes celebrate Christmas a day in advance, on the 24th, as they are very time conscious people. Swedes value time like, well, the Swiss, maybe.
All over Sweden.
Julbord is generally celebrated with family on Christmas eve, with friends on the weekends in December, and with work-mates for the client/office Christmas parties during the working week.
How to do it like a local:
Start with the pickled herring, move on to the cold meats, pates and reindeer sausage, then the hot dishes including the heavenly Janssons Frestelse (creamed potato, onion and pickled sprat dish), hot meat stews, cheeses and sweets. A die-hard, always-on-the-menu-but-seldom-ordered Julbord traditional food is lutfisk (ling fish). It is a simply seasoned ‘husmanskost’ (home cooking style) speciality stemming from hard times when fish was preserved via drying and then soaked before cooking.