Far more than meatballs

Traditional Swedish cooking was shaped by the seasons, the climate and what could be grown, caught, hunted and preserved for the long winter. It is a cuisine of rye and potatoes, fish and game, berries and mushrooms, pickling, preserving and baking – simple ingredients turned into food that is comforting, practical and often surprisingly delicious.

Many of these dishes have been cooked in Swedish homes for generations. Some belong to everyday family meals, others to holidays and celebrations, and a few have almost disappeared from modern kitchens.

Here you’ll find the classics, the regional dishes and some of the old recipes worth keeping alive – along with the stories behind them.

This is Swedish food beyond the meatballs.