What to eat and drink in Sweden: dishes, etiquette and dietary tips

If you want a taste of Sweden, order köttbullar (meatballs), gravlax, inlagd sill (pickled herring) and a kanelbulle (cinnamon bun). Adjust for dietary needs: avoid pork‑based dishes if you don’t eat pork, and choose seafood‑only options on the west coast.

Köttbullar – beef and pork meatballs with cream sauce, potatoes and lingonberries (has: beef, pork, milk, egg; veg: no).

Gravlax – cured salmon with dill‑mustard sauce (has: seafood; veg: no).

Inlagd sill – pickled herring in sweet vinegar, mustard or dill (has: seafood, milk; veg: no).

Räkmacka – prawn sandwich with egg and mayonnaise (has: seafood, egg; veg: no).

Janssons frestelse – potato‑onion gratin with cream and sprats (has: seafood, milk; veg: no).

Kanelbulle – cardamom‑spiced cinnamon bun (has: egg, milk; veg: yes).

Semla – almond‑paste bun with whipped cream (has: egg, milk; veg: yes).

A weekday set lunch (dagens lunch) costs SEK 130–175 and includes a starter, main, salad, bread and coffee.

Dinner menus are pricier; expect SEK 250+ for a three‑course meal in city restaurants.

Lunch is the main restaurant meal; dinner is a lighter, more expensive affair.

At a smörgåsbord or julbord, serve yourself in rounds: start with herring, then cold fish, cold meats, hot dishes, and finish with desserts.

Swedish street food stalls (e.g., food trucks, market kiosks) are inspected and must keep food hot or cold as required.

Choose items served fresh and hot; avoid pre‑cooked items that have sat out for long periods.

If you have a pork allergy, verify that the vendor’s sausage or kebab does not contain pork.