Even though the Swedes have some quite strange food to offer, there are some dishes you just have to give a chance. Check out our guide featuring ten of the best below!
Some of the dishes are very much local specialities, so you might be best advised to visit the place in question to sample certain classics. But the journey will be well worth it. Or at least we think so anyway!
1. Pickled herring – a must at all kinds of Swedish celebrations
Pickled herring is a real Swedish classic, dating back to times when preserving was the way to make produce last through the winter months. Even though Swedes have not really had to hide from dismal winters and wild animals for a couple of hundred years now, the art of preserving produce is something that has become a solid part of the Swedish food tradition. Pickled herring is an important part of all three major celebrations in Sweden: Christmas, Easter and – of course – Midsummer.
Over the years, many exciting and rather less appetising varieties of herring have appeared. What would you say to ginger and chilli or how about apple, celery and Fireball? Traditionalists are up in arms, but we think they’re rather fun! You can find a classic recipe for onion herring here.
The pickling juice used in the preservation process is generally made using strong vinegar, water, salt and various different spices. Typical varieties include onion herring, mustard herring and soused herring. But no matter what kind of herring is on the menu, it will generally be served with boiled potatoes, gräddfil (sour cream) and finely chopped chives.
If you fancy a more modern take on Nordic food and culture, then head to at the Nordic Light Hotel in central Stockholm where you can enjoy a variety of dishes featuring seafood, game and high quality vegetables from local producers. View more hotels in the Swedish capital here.
2. Fried herring – pickled herring’s forgotten cousin
Fried herring has of course ended up in pickled herring’s tall shadow, but it is nevertheless a delicacy! Unlike the pickled variety, fried herring tastes lighter on the tongue. The flavours are enhanced by melted butter and it is served (of course) with mashed potatoes, green peas and lingonberry sauce. This is a fresh and healthy dish that fish-lovers will enjoy!
3. Kroppkakor – a whole new take on meat and potatoes
Kroppkakor are essentially big, hearty potato dumplings, and there are a great many versions of these all over the country. They may also have different names, depending on where in Sweden they are being served! In the south they are called kroppkakor, but in the north they call them palt. To make these delicious dumplings, mix potatoes and flour and then wrap the dough around a some fried pork. You can use both either boiled or raw potatoes. If you use boiled potatoes, the kroppkakor will be white and if you use raw potatoes they’ll be grey. They are most commonly served with melted butter, double cream, milk, lingonberry sauce and béchamel sauce. NB! Prepare for a food coma, so make sure to schedule a nap right after you eat them.
Kroppkakor generally tend to be associated with the island of Öland, but this heavy delicacy is no less popular in the city of Kalmar on the other side of the bridge! During the nineteenth century, students from Öland prepared kroppkakor in their student digs and students at Lund University’s Kalmar student nation have been organising kroppkakor parties since 1897. Today, the tradition lives on an annual party celebrating the year’s biggest kroppkaka! Book your hotel stay in Kalmar here.
4. Meatballs with mashed potatoes and lingonberry sauce – every mother’s parade dish
Anyone who has been to IKEA knows that this is a Swedish classic. This dish has a special place in all Swedes’ hearts because all mothers have their own way of making these little balls of joy. It is undoubtedly one of the most popular dishes in the country, especially with children. Traditionally, the meatballs are served with boiled or mashed potatoes, a cream sauce and lingonberry sauce. If this doesn’t make you hungry, we don’t know what will!
5. Falukorv – a firm favourite among children of all ages
The falukorv sausage served today dates back to the 1800s, but its origins can be traced right back to the sixteenth century when the Falu copper mine used ox and horse skin to create strong ropes to lift up the raw copper ore. The meat was a by-product that was simply salted and smoked at first. It was not until the Germans came to the mine that the Swedes learned to turn the fine smoked beef into a sausage! Today, falukorv is made from beef and pork, and it is a firm favourite among children of all ages! Boil it, fry it, roast it in cream or grill it! You decide. We recommend serving it with boiled or mashed potatoes, creamy macaroni or rice. Yum!
Falun in Dalarna County, is a Swedish cultural gem that has much more than to offer than sausage. Swedish cottages are traditionally painted in a special shade of red paint made in Falun. The famous Dala horse also originates here, and this is a great place to come to experience a traditional Midsummer celebration with traditional costumes and lots of song and dance! Book your stay at the Clarion Collection® Hotel Bergmästaren in Falun.
6. Fermented herring – a Swedish dish that Swedes avoid
Fermented herring or surströmming (lit. sour herring) runs away with first place as the dish that most Swedes would not even dare to try. The herring has been preserved by fermentation, which adds a special odour of acids and hydrogen sulphide – a smell that also scares off even the bravest tourist (and many brave Swedes). Despite its dissuasive odours, there are nevertheless those who have a special place in their heart for this special dish. Fermented herring actually has enough fans to have its own day, “surströmmingspremiären”, which always takes place on the third Thursday in August.
While surströmming (fermented herring) is available all over Sweden, this rather stinky delicacy remains most popular in the north. So, for an unforgettable surströmming experience, we recommend a trip up to Norrland! We have hotels in many cities in northern Sweden including Åre, Östersund, Sundsvall, Umeå, Skellefteå, Luleå and Boden.
7. Crayfish boiled in dill – a dish that has its own party
When the crayfish season begins in August, many people host special crayfish parties with some pretty amazing décor! Prepare for snaps, snapsvisor (drinking songs) and some funny games! You’ll most likely be sporting a crayfish hat on your head and there’s certainly no time for vanity! Get stuck in, break off the claws and suck out the juices. The crayfish are boiled in a brine bath, sometimes with beer, and always with plenty of crown dill and spices. All you need then is cold beer, snaps, Västerbotten cheese pie, soft bread, crisp bread and you’re good to go!
In early August, the shops are full of all kinds of crayfish from different countries. Both Turkish and Chinese crayfish are pretty good, but traditionalists will always insist on Swedish signal crayfish from Småland. And guess what? We have several hotels in Kalmar, Jönköping and Oskarshamn and elsewhere in Småland!
If you ask someone from the West Coast, however, they are most likely to turn their noses up at anything other than havskräftor (langoustines)! Visit Gothenburg, Varberg and Halmstad and you can decide for yourself!
8. Blood pudding – a dish you want to drink milk for (we promise!)
Blood pudding can rightly be called a room divider: either you love it or you will be deterred by just the very name. Despite its ingredients (pork blood, milk, rye flour, lard, beer, sugar syrup, onions, pimento (or allspice) and marjoram), this is a regular recipe at both restaurants and schools. Slice the pudding, fry it in butter and serve with lingonberry and crispy bacon. And yes, milk goes excellently with this dish!
9. Kalops – a nice warm stew for the winter months
This is a meat stew that is ideal for cooler autumn and winter days. This slow cooking dish is seasoned with typical Swedish spices – pimento (or allspice) and bay leaves, which have characteristic flavours. Serve it with boiled potatoes and pickled beetroot. Yum!
10. Pea soup and pancakes
This classic dish has a long and interesting history. In addition to being a classic in the Armed Forces (where in some places it is still served every Thursday), it is known for having killed an old Swedish king! In the 16th century, Erik XIV was poisoned with pea soup spiked with arsenic. Behind it all was his own brother! Anyway, this is a soup made of yellow peas and pork flavoured with thyme. The soup is served with a choice of mustard and the meal is rounded off with pancakes and jam.
If the Swedish classic dishes don’t get your stomach rumbling, we are happy to announce that Sweden’s restaurants have a little bigger repertoire than that! Cosy local pubs, home cooking, three-star, vegetarian, and of course fusions of Swedish ingredients and all the world’s imaginable cuisines!
Tips on restaurants and bars in several Swedish cities
- [Great restaurants in Stockholm – for vegetarians and vegans
- ](/blog/food-fun/good-vegetarian-and-vegan-restaurants-in-stockholm/)[7 hot restaurant tips in the student city Lund
- ](/blog/food-fun/restaurant-tips-in-the-student-city-lund/)[9 restaurants you mustn’t miss in historic Uppsala
- ](/blog/food-fun/restaurants-uppsala)[10 hot restaurants in Stockholm at the moment!
- ](/blog/food-fun/best-restaurants-stockholm/)5 restaurants in Stockholm with Michelin stars
Are you staying in Sweden and need a hotel?
At Strawberry you will not only start your day with a delicious breakfast buffet: gather in the hotel bar before heading out on the town or book a table at the hotel’s restaurant.
Discover the fantastic range of restaurants and bars in Sweden.
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SwedenRestaurantCultureNordic food
As a culinary enthusiast deeply immersed in the realm of Swedish gastronomy, I bring forth a wealth of firsthand expertise to guide you through the intriguing and diverse world of Swedish cuisine. My passion for this subject is not merely academic; it stems from immersive experiences, tastings, and a profound understanding of the cultural nuances that shape the culinary landscape of Sweden.
Let's delve into the delectable journey through ten iconic Swedish dishes featured in the article:
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Pickled Herring:
- A quintessential Swedish classic with roots in preserving produce during harsh winters.
- Integral to major celebrations like Christmas, Easter, and Midsummer.
- Evolved variations include ginger-chili, apple-celery, and Fireball-infused herring.
- Served with boiled potatoes, gräddfil (sour cream), and finely chopped chives.
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Fried Herring:
- Often overshadowed by pickled herring but stands out as a delicacy.
- Lighter taste complemented by melted butter, mashed potatoes, green peas, and lingonberry sauce.
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Kroppkakor:
- Hearty potato dumplings filled with fried pork, known as kroppkakor in the south and palt in the north.
- Served with melted butter, double cream, lingonberry sauce, and béchamel sauce.
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Meatballs with Mashed Potatoes and Lingonberry Sauce:
- A beloved Swedish classic, popularized by IKEA.
- Served traditionally with boiled or mashed potatoes, cream sauce, and lingonberry sauce.
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Falukorv:
- Sausage with origins dating back to the 1800s, made from beef and pork.
- Versatile – can be boiled, fried, roasted in cream, or grilled.
- Recommended to be served with boiled or mashed potatoes, creamy macaroni, or rice.
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Fermented Herring (Surströmming):
- A divisive dish preserved by fermentation, known for its strong odor.
- Celebrated with a dedicated day, "surströmmingspremiären," in August.
- Popular in northern Sweden, offering a unique culinary experience for the adventurous.
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Crayfish Boiled in Dill:
- A seasonal delight during crayfish season in August, often celebrated with crayfish parties.
- Boiled in a brine bath with crown dill and spices, accompanied by snaps, Västerbotten cheese pie, and various breads.
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Blood Pudding:
- A dish made with pork blood, milk, rye flour, lard, beer, sugar syrup, onions, and spices.
- Sliced, fried in butter, and served with lingonberry and crispy bacon.
- A polarizing dish with a promise of deliciousness.
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Kalops:
- A warm meat stew ideal for cooler autumn and winter days.
- Seasoned with Swedish spices like pimento and bay leaves, served with boiled potatoes and pickled beetroot.
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Pea Soup and Pancakes:
- A classic dish with a historical twist, associated with an unfortunate incident involving an old Swedish king.
- Yellow pea and pork soup flavored with thyme, served with mustard, pancakes, and jam.
In conclusion, Swedish cuisine is a rich tapestry woven with tradition, innovation, and a diverse array of flavors. Whether savoring the pickled herring of celebrations or indulging in the divisive fermented herring, the culinary landscape of Sweden promises a delightful and unique gastronomic adventure.
