Swedish cuisine is a wild adventure for your taste buds! Imagine feasting on sky-high shrimp sandwiches, crispy potato pancakes that are pure golden magic, and a savory cake that’ll impress you. So, are you ready for a taste of Sweden’s best-kept secrets? Here are 20 dishes ready to take over the show.
Köttbullar
Nothing says Sweden like a plate of köttbullar. These juicy meatballs mix beef, pork, and milk-soaked breadcrumbs. All of these ingredients are drenched in creamy gravy and paired with sweet lingonberry jam. Legend has it King Charles XII brought the idea from Turkey, but Sweden made them a national treasure.
Gravlax
Gravlax is salmon cured with dill, sugar, and salt to produce a velvety texture and a hint of sweetness. Its name means “buried salmon,” a nod to the medieval preservation method of burying fish in sand. Today, it’s a star of smorgasbords and high-end menus. Who knew simplicity could be so luxurious?
Surströmming
Approach surströmming with an open mind—and a clothespin for your nose. This fermented Baltic herring is infamous for its pungent aroma but adored for its tangy flavor. It emerged during the 16th-century salt shortage when fermentation was essential. Due to its foul smell, many people open it outside their houses.
Raggmunk
Raggmunk is Sweden’s answer to the potato pancake. Its crunchy edges and soft center pair perfectly with fried pork and tart lingonberries. A rural favorite in the early 1900s, this dish symbolizes Swedish ingenuity with humble ingredients. Picture a cold winter evening, the scent of sizzling pancakes filling a cozy kitchen—it’s comfort on a plate.
Janssons Frestelse
Layers of thinly sliced potatoes create Janssons Frestelse, a dish as indulgent as its name suggests. Created in the early 20th century, it’s named after opera singer Pelle Janzon. A must-have at Christmas feasts, this creamy casserole disappears faster than you can say “God Jul” (Merry Christmas).
Smörgåstårta
Smörgåstårta is a Swedish classic that looks like a cake but is a savory masterpiece perfect for celebrations. Layers of bread are filled with creamy spreads and seafood meats. Though it may seem unusual at first, this dish has become a favorite for birthdays and holidays, when traditional meets creative.
Ärtsoppa och Pannkakor
Yellow pea soup paired with pancakes may sound odd, but it’s a Swedish institution. This Thursday tradition had medieval roots when the soup was a simple yet hearty meal before Friday fasting. Ärtsoppa is spiced with thyme and pork, while the thin pancakes are drizzled with jam. It’s a tasty ticket to the weekend.
Kroppkakor
These dumplings are a love letter to Swedish homestyle cooking. Kroppkakor, made of potato dough filled with pork and onions, is boiled and served with melted butter or lingonberries. Their name humorously translates to “body cakes,” reflecting their dense, filling nature. They’re proof that comfort food transcends language barriers.
Pyttipanna
Pyttipanna translates to “small pieces in a pan.” Traditionally made with diced potatoes and leftover meats, this dish was born from the frugal Swedish kitchen. It offers a balance of savory and tangy flavors. Today, Pyttipanna is a celebrated staple that showcases the beauty of simplicity in Scandinavian cuisine.
Lutfisk
Made from dried whitefish soaked in lye and then rinsed, this gelatinous dish is a Christmas staple. Usually, it is served with béchamel sauce and peas. To some, its preparation may sound peculiar, but lutfisk connects modern Swedes with centuries-old customs, one bite at a time.
Räksmörgås
This is no ordinary sandwich. Räksmörgås, or shrimp sandwich, is a tower of shrimp, boiled eggs, dill, and creamy mayo atop rye bread. Once a 1920s train station snack, it has become a symbol of Swedish luxury dining. Indulge in one, and you’ll feel as regal as its presentation.
Kalops
The name “Kalops” is derived from the English word “collops,” meaning slices or pieces of meat. This hearty dish features tender beef pieces slowly simmered with onions and carrots and is distinctively seasoned with allspice and bay leaves. Traditionally, Kalops is served with boiled potatoes and pickled beets.
Ostkaka
Ostkaka, Sweden’s take on cheesecake, has been delighting taste buds since medieval times! Forget the smooth and creamy American version—this dessert rocks a dense, custard-like vibe, thanks to curdled milk and rennet. It’s a must-have during Swedish celebrations like Christmas and Midsummer.
Prinsesstårta
Fit for royalty, prinsesstårta is a classic Swedish celebration cake, instantly recognizable by its green marzipan covering and domed shape. Inside, layers of sponge cake alternate with raspberry jam and whipped cream. Finally, a pink marzipan rose tops it off to give that decorative touch.
Gravad Lax
Gravad lax is a traditional Scandinavian dish made by curing fresh salmon. The process infuses the fish with a lightly sweet and savory flavor while preserving its tender texture. Served thinly sliced, it pairs perfectly with mustard sauce and crusty bread and is often found on festive tables.
Smörgåsbord
The term “smörgåsbord” combines smörgås (an open-faced sandwich or “buttered goose”) and bord (table). It originated in the 16th century as a simple spread of butter and cheese (of course, on bread) offered to guests upon arrival. Over time, it evolved into a grand feast showcasing various delicacies.
Äggakaka
Äggakaka, a traditional Swedish egg cake from Skåne, is a thick, pancake-like dish made with eggs, flour, milk, and butter, cooked slowly to achieve a fluffy yet dense texture. Often paired with crispy fried pork slices (fläsk) and sweet-tart lingonberry jam, it features the resourcefulness and warmth of Nordic cooking.
Kanelbulle
Swirled with cinnamon, sugar, and just the right amount of buttery goodness, this bun is topped with pearl sugar for an irresistible crunch. Forget frosting—it doesn’t need it to shine! Not just a pastry; it’s a lifestyle, and honestly, who wouldn’t want to live that sweet, cinnamon-scented dream?
Renskav
Renskav, the pride of Swedish Lapland, is a dish with a charm that mirrors the Arctic wilderness. Made from frozen reindeer meat sliced paper-thin, it was originally a survival staple for the Sámi people, prepared over open fires during long migrations.
Kräftor
Every August, Swedes celebrate kräftskiva, a crayfish party where guests feast on dill-infused crustaceans under lantern-lit skies. These bright red, dill-infused crustaceans are served chilled, often alongside Västerbotten cheese pies and hearty rounds of aquavit.
