from yr.no
Swedish chefs have been winning international prizes, while Sweden’s Michelin-starred restaurants are getting excellent press, all over the world.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 as well as local 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.Fabulous traditional Swedish ingredients, such as Kalix bleak roe, various local cheeses and lobster are not to be missed.
Fresh potatoes and bleak roe, a Swedish specialty
Photo: Henrik Trygg/imagebank.sweden.se
Stockholm is now widely recognised as one of Europe’s most dynamic and exciting gastronomic metropolises. In Stockholm you find restaurants serving food with all different kinds of themes.
We are indeed justified to speak about something we might call Gothenburg´s gastronomic miracle.
The past decade has seen culinary revolution throughout Sweden. The result is a brand new gastronomic landscape where you can now eat and drink in excellence not only in the major cities but also in small towns and throughout the countryside. This is especially true for all of southern Sweden.
Swedish gastronomic art has won the worlds recognition. The triumphs are based on many different factors, where one aspect lies in our local raw materials. All the lakes, forests, mountains and meadows provide a rich and varied “pantry” which inspires creativity.
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Before my visit to Sweden i learned of a Swedish practice, eating Surströmming. Surströmming is fermented fish(Herring) stored in cans which when opened produces a very foul odor which... »
