St. Martin’s Day

This filling goose banquet involves beak to tail eating; all parts of the goose are used. Start with the sweet and sour svartsoppa, black soup, a broth of goose blood seasoned with fruit pureés, spirits, cloves and ginger that is served with goose offal dishes, goose-liver sausage, stewed prunes and potatoes. Follow with the roasted goose, stuffed with apples and prunes. The surplus goose fat is used to prepare the sides: red cabbage, roasted apples and potatoes. Finish with an apple charlotte. Wear expandable pants.

  • Geese in Skåne

Geese in Skåne


November 10th.


Typically in the Skåne region in the south of Sweden, but the feast tradition has gradually spread northwards.


Families and work parties.

How to do it like a local:

Eat it in a restaurant (few cook this feast at home).

Find out more about St. Martin’s Day


A part of the official gateway to Sweden