Contemporary Swedish cuisine is a healthy blend of traditional and modern taste. Swedish cooking techniques and eating habits originate from older times when during the long cold winters people ate predominantly smoked fish and meat, potatoes and very few fresh vegetables. However, these eating habits have been influenced by the contemporary shift to healthy nutrition, and now Swedes eat more salads, fruit and use less fat.
Cuisine also varies largely depending on the region. For instance, the South uses more fresh vegetables, while the North is famous for incredible game dishes. Fish, potatoes and typical Swedish crispy bread are among the most often consumed products. Cakes and various desserts are based on fruit, cream, vanilla and cinnamon and they add a touch of delicate sweetness to local culinary tradition. Interestingly, Swedes drink the most milk and coffee in the world.
Swedish traditions are based on a significantly different lifestyle. A few centuries ago the long cold Scandinavian winter did not allow fresh products to be used and salads, vegetables and fruit were consumed only during the short summer months. Meat and fish were preserved, either salted or smoked, and used in most traditional dishes. In the 18th Century the potato was imported and became the main complement to almost all dishes. They are usually combined with meat, fish, added into salads and used as main the ingredient of various starters. The climate and historical traditions also defined some of the main regional differences. The warmer South could grow more vegetables while the North, on the other hand, was a hunters’ paradise. Game dishes with potatoes or mushrooms, fish and pork were most common.
Today, the culinary habits in Sweden are different. Swedish people lead a healthier lifestyle and eat much healthier food. They added salads to most traditional recipes, reduced fat and introduced more fruit to desserts and cakes. Generally the main features of Swedish food haven't changed: simplicity and practicality.
If one wants to have a sustainable meal in a restaurant, lunch is recommended. Locals are fully aware that lunches are at more moderate prices and offer a larger variety and range of culinary fiesta then evening meals. Therefore, eating out is often preferred at lunchtime rather than in the evening. At this time restaurants usually stick to the famous Swedish tradition – smorgarsbord, which usually includes a large array of food, sometimes around 40 dishes, in the form of a buffet in which guests can choose what they like best.
Famous Swedish recipes include a large variety of salads. They are usually consumed as starters. Soups are also very common in this country. Thursday has been traditionally cherished as the 'soup day'. It is believed that Thursday is the day of the Thor, the god of Scandinavian. Thor is traditionally associated with peas and pea soup is usually served on that day. It is a delicious meal made from yellow peas, onions and sometimes pieces of pork. The best Swedish main courses include the famous Swedish meatballs, reindeer with potato dumplings and mushrooms – especially chanterelle, which are served with meat or simply fried with onions and sauce. Desserts are made from the fruit of the season in most cases. One should not miss strawberry or apple cake, cream-based desserts, cinnamon rolls or the Ischoklad – ice-cold chocolate toffees.
As for alcoholic drinks, you can have a taste of Swedish schnapps, Scandinavian vodka, especially Absolut, and beer. Fixed price menus usually include a starter, the salad buffet, a main course and a drink – usually a light beer. Prices are moderate at lunch time but can become a lot higher in evenings. Tips are usually about 10 percent.