The first thing that comes to mind when Sweden is brought up is probably meatballs. Or Ikea. Or Ikea meatballs. Of course, on a week-long trip to Stockholm (for business and leisure), there’d be plenty of time to try the real thing. I had my first meatballs on this trip at Meatballs for the People, a meatball-loving pub/restaurant located in the trendy area of SoFo (south of Folkungagatan) in Södermalm.


I visited for lunch and there was a short menu of traditional Swedish meatballs, a Caesar salad with rooster meatballs, and an open-faced meatball sandwich. One of the first for me please! This was also my first experience with the lunch deals in Stockholm. I placed my order for my meatballs and the total price with a drink came to about 130 SEK. I waited for my lunch, there were little stations around to help yourself to homemade pickles, bread (and knäckebröd) and butter, and after your meal, biscuits with coffee. Lovely!

Swedish Meatballs!

My bowl of beautifully tender meatballs came with a little hill of mashed potatoes, lingonberries, pickled cucumber slices, and plenty of the usual cream gravy. I loved the lingonberries, clearly just fresh berries cooked gently with a little sugar; they made for a sweet-tart pop beside the creamy gravy and potatoes. Highly recommended!

They also sell their meatballs (quite a few varieties from what I could see that day) to have at home.

Meatballs for the People
Nytorgsgatan 30
116 40 Stockholm

On our final day in Skane, we left Malmo and took a train to the town of Ystad, famous for being home to the fictional detective Kurt Wallander. You’ll all be glad to hear that Ystad looks like quite a pretty peaceful town whose police-people are more likely to be posing with tourists than dealing with terrible murders!

At Ystad station, we met Karin again and she drove us out to Österlenkryddor, a herb farm about a 10 minute drive outside Ystad. It’s a family business run by Eva and Olle Olsson and they run the largest herb farm in Sweden.

Pharmaceutical Garden

Eva had set out fika for us that morning, with each homemade component featuring their herbs. The rye crispbreads had been baked with stinging nettle. Soft cheese had been mixed with lovage, a savoury herb high in glutamates (Eva suggested boiling potatoes with lovage). Their delicious smoked sausage had a mixture of rosemary and savory in its filling.

Crispbreads, Sausage and Soft Cheese

It wasn’t all savoury though – Eva had baked oat biscuits with sage and chocolate biscuits with mint too. And with it all was a fantastic infusion of lemon balm, mint and sage – I made sure to buy a bag of this from their shop before I left and am enjoying it now as I type this post!

Biscuits with Herbs

Lots of herbs you know and probably some you don’t are grown here. Eva told us of their trouble growing rosemary (usually a perennial here but it’s had to be an annual there in Sweden) and their recent midnight harvest party for wordwood.


While we didn’t have time to tour their herb fields, we could get a glimpse of them from their herb garden (first photo), where we got a short explanation of some of their more exciting herbs (yes, they had a poisonous plants section…).

Herb Fields

Their shop sells all their dried herbs, herb mixtures and herb products and on weekends, you can fika here at their cafe too. It’s a very calming and relaxing place and their products are delicious. Tours of their herb fields can also be arranged and do take a look at their website for this and other events. Apart from their shop and online, you can also find their goods at the Malmo farmers market.

Our lunch destination that day was Olof Viktors and I was very much looking forward to this visit as every Swedish person to whom I had mentioned the name became very excited themselves. It was a short drive from Österlenkryddor and when we arrived, we were led to a table set for us. See that table in the back of the room? With the sofa? We sat there and we learned, thrilled, that the sofa we sat on had featured in one of the Wallander series in a scene with a grisly murder.

In Olof Viktors

They had arranged for all of us to try their most famous sandwich – an open faced crayfish sandwich. This was piled very high on a very non-Swedish bread, focaccia! It was delicious and very generously portioned!

Crayfish Sandwich

Dessert was a selection of their famous ice creams. Chocolate, vanilla, strawberry and yoghurt, mango and yoghurt, passionfruit sorbet and raspberry sorbet were scooped for us. They were all truly excellent but special mention must go to the ice creams made with yoghurt – it gave a bit of tang to the mango which helped prevent it from being too sweet.

Ice Creams

We had a short tour of the bakery itself…

With the Oven

…and the rest of the cafe (there were more buildings than I expected!) too. The cafe really was as beautiful as everyone had told me it would be! Mårten Göthberg the managing director then kindly sent us off with some of their famous knäckebröd.

In Olof Viktors

We ended with a whistle-stop car tour of Ystad (I’d love to spend more time there in the future) and then a drive back to Malmo Airport to catch our flights back to London. Thank you so much to everyone we met on this trip and thank you very much to Malmö Turism, Skåne Tourism and Visit Sweden for a lovely food-packed weekend in Skane.

As always, all my photos from this trip are in a Flickr photoset.

In an attempt to work off all of the food I’d consumed earlier that day, I hit the streets of Malmo hard, walking swiftly for two hours and seeing most of the old town and castle. There was a three course lunch and all that food from Helsingborg to burn off.

Malmo City Hall


Malmo Castle

You see, I was trying to make space in stomach for dinner that evening at one of Malmo’s hottest restaurants, Bastard. Yes, the restaurant is called Bastard and yes, it means the same thing in Swedish as in English and no, I’m not going to bother contemplating why you’d want to name a restaurant that. Anna was dining with us and we walked over to the restaurant together; she had booked a table for our party and I’d highly recommend doing the same should you visit.


I had read previously that the restaurant specialised in nose-to-tail eating but there was nothing on the menu to indicate that. However, I suspect this may have been in the past as at present, their website says that they specialise in Modern European Homestyle Cooking.

A Bastardplanka, their speciality, had to be ordered. It was a very generously loaded plank of delicious charcuterie – chorizo, salami, jamon, rillettes, headcheese – served with plenty of cornichons.


But what was running through my mind as I ate it all (it was delicious by the way) was why not feature Swedish or Swedish-style charcuterie? I know there’s definitely some good stuff about as we tasted some amazing hard smoked sausage the next day (that’s the next blog post!).

Denise’s Confit Chicken Wings with Shrimps, Mushrooms and Potato Puree was fantastic – tender chicken wings and creamy puree. What a great combination of ingredients.

Confit Chicken Wings with Shrimps, Mushrooms and Potato Puree

Anna’s Chicken Liver Parfait with Capers and Anchovies was, to my surprise, already spread onto toast. It was very good though with the creamy richness of the parfait and the salty tang of the toppings on the perfectly crisp toast.

Chicken Liver Parfait with Capers and Anchovies

Anna and I split two main courses between us (out of a list of only three options on the menu). Cod with a Fricasee of Chanterelles and Parsnips and Dill was excellent. I loved the use of parsnips here; they added an unexpected sweetness to the dish.

Cod with a Fricasee of Chanterellese and Parsnips and Dill

The Pulled Pork with Cabbage and Apple Slaw, Mustard and Potato Bread was the epitome of comfort food. I used the bread to create an impromptu pulled pork sandwich and when that was finished, I just shoveled it all into my mouth. Fantastic.

Pulled Pork with Cabbage and Apple Slaw, Mustard and Potato Bread

There’s always space for dessert, right? Denise chose the Meringue with Blueberries, Lemon Curd and Cream for dessert and while I love this combination of flavours, I found the meringue a bit too crisp without any of that lovely marshmallowy gooeyness in a well cooked meringue. Can’t fault those blueberries though.

Meringue with Blueberries, Lemon Curd and Cream

The rest of us opted to sample all their ice cream flavours for that day. A Lemon and Elderflower Sorbet was bright and zesty, Turron Ice Cream creamy and nutty and Dulce de Leche Stracciatella sweet and unctuous. The weakest was their Banana and Burnt Butter Ice Cream which tasted mainly of banana bread and nothing of burnt butter.

Lemon and Elderflower Sorbet and Turron Ice Cream

Dulce de Leche Stracciatella and Banana and Burnt Butter Ice Cream

On our way out, I noticed a DJ sitting in a corner. I really don’t know what to say about that; I suspect I must have looked a bit gobsmacked.

DJ in the Corner

The cooking is all very accomplished at Bastard and I do like how they’ve clearly used seasonal (and local according to our waiter) ingredients on their menu each day. I just feel like some dishes could be a bit more different (like that delicious chicken wing starter)…just a bit. But still, it’s a great place to dine in Malmo.


Jeanne has also written her post on the same meal. Thank you very much to Malmö Turism for the great dinner!

Mäster Johansgatan 11
Malmö, Sweden

My next food adventure was totally different from what both Jeanne and Denise experienced – Visit Sweden arranged for three separate afternoon activities, one for each of us. I’ll leave it to them to let you know where they went but I was headed for Helsingborg, one of the oldest cities in Sweden and the closest point in Sweden to Denmark (across the Öresund Sound from the city is the Danish city of Helsingør). Karin Erlandsson of Skane Tourism very kindly drove me up to the city, about an hour’s drive away, but if you’re not driving, the train connections are also very good.

We met with Jenny and Malin (they’re sisters!) of Food by the Way, a company running food walks throughout the city of Helsingborg, and I would be spending my afternoon with them. Each tour lasts about 2.5 to 3 hours and takes in a few food stops in the city and it was clear as the day went on that they both knew everyone in the food business in Helsingborg, having experience in the restaurant industry themselves.

Food by the Way

In addition to the food stops, they tell you a lot of the history of the city as you go along, making it a good option to keep in mind should you only have a few hours in Helsingborg.


While we were chatting, and of course walking, it transpired that they’d gone through my blog, trying to tailor the tour to my interests (it would be the same if you booked them for a private tour); rather than just trying the more traditional cheese and chocolate shops, we were going to try some of the more unique eateries in Helsingborg. Our first stop was a good example – Brooklyn, an American restaurant in the centre of the old town that the owner Richard had based upon Peter Luger. Richard had lived in the States for a number of years, evident in his big, open and friendly manner. The restaurant was, in a way, like him – warm and open and friendly – and it was buzzing. A table had been reserved for us.



When we sat down, glasses of Brooklyn brown ale were first brought to us by Richard followed very closely by serious-sized sample portions of pork ribs and cowboy beans. There was obvious pride in his restaurant and the dishes and pride he should have for they were delicious. Looking around at the other tables, it was obvious that portion sizes are American-sized too – we watched as a family struggled to finish two gigantic slices of chocolate fudge cake.

Brown Ale

Pork Ribs and Cowboy Beans

We couldn’t linger as we still had a few more stops that afternoon. Next was Ebbas Fik (Ebba’s Diner), a 50s diner serving both Swedish and American treats, run by both Ebba and her husband Henrik. Every little detail in the cafe/restaurant was authentically from the era and the place was totally packed that Saturday afternoon.

Ebbas Fik

Slices and Cookies

Three huge cases of cakes and sweets were on display and I was mesmorised by it all. It’s not just sweets for fika though – there’s also a wide variety of sandwiches and hamburgers available.


Ebba told us to choose our cakes and after noting my preferences, I left it to Jenny and Malin for the rest. They came back with a lot! Of particular note was the fantastic blueberry crumble with cream and the vacuum cleaner (dammsugare, and so called because you use leftover cake and cookie crumbs to make it). Ebba came to join us as well with snacks of brown bread topped with herring or salmon. The salmon was utterly delicious with its cream cheese base with horseradish.

Dröm (Dream) Cookie Blåbärspaj (Blueberry Crumble)

Electrolux Dammsugare (Vacuum Cleaner) Rallykaka (Rally Cake)

Hallontårta (Raspberry Cake) Smoked Salmon and Cream Cheese Canapes

I can pretty much guarantee that you’ll never leave Ebbas Fik hungry – Ebba doesn’t believe in small portions at high prices! Ebba is fantastic herself – a very go-getting woman who’s also doing good in her community; apart from serving the usual customers, she’s preparing lunches for students from a number of local schools (I’ve been reading the menus on her site each day and they make my mouth water). Her diner is a fantastic place for a meal or for fika. Needless to say, we couldn’t finish everything on the table and Ebba very kindly packed up the leftovers for me to take back.

Our third stop, Pitcher’s, was only a stone’s throw from Ebbas Fik and to my surprise, was a British pub in the middle of Helsingborg!


Here we were to sample beers from Helsingborgs Bryggeri (Helsingborg’s Brewery). As we all were not big beer drinkers though, we decided to only taste two of the more uncommon offerings from the brewery – lakrits (Swedish liquorice) beer and chilli pepper beer. While the former seemed promising as it was made in collaboration with Lakritsfabriken, unfortunately, it did not taste of any liquorice; the chilli pepper beer, on the other hand, had a great kick to it. It’s probably better drunk on its own than with any food.

Beers from Helsingborg Brewery

It shouldn’t have surprised us but, of course, it wasn’t just about the beer! We were brought a selection of bar snacks and a variety of their homemade sauces: cheddar, cream cheese, bbq and aioli (and truly, we were not expecting this!).

Fried Potatoes Fried Cheese Stuffed Jalapeno Peppers

Onion Rings Wings


It’s a lovely place to spend the afternoon but again, we had to get going. Anyway, we were surrounded by very upset men, all fans of a local football team, watching their team lose on the televisions…

Inside Pitchers

On our way to our final destination, we stopped by Fahlmans Konditori so they could show me its beautiful space. I adore cafes and this would certainly be my first destination should I return to Helsingborg.


It was very kind of them to give me a one minute tour of the bakery/kitchen. Now I have no idea how the food is but I reckon it has to be good for them to be open since 1914.

In the Kitchen

And finally, we rolled onwards to our final destination: Helsingborgs Glassfabrik, a local ice cream company with a stand by the docks. As it was late in August and the days were getting cooler, they didn’t have as many flavours as usual – in fact, they were about to close for the summer.

Helsingborgs Glassfabrik

I sampled two flavours – sea buckthorn ice cream (the orange one) and a lime sorbet. While the latter was just too lip-puckeringly sour, the sea buckthorn was a lovely combination of sweet and tart, perfect for perhaps hotter summers!

Ice Cream

And that was where my tour of Helsingborg’s food scene ended. Thank you so much, Jenny and Malin, for the great afternoon! It was great to see this range of traditional and international places in Helsingborg. Do check our their website for their schedule of tours (all priced at 295 SEK per person or about £28) or to arrange for a private tour.

Jenny and Malin

As I mentioned previously, train connections are very good. One option that I’d like to try in the future is the Around the Sound ticket, giving you one round roughly from Malmo to Helsingborg to Helsingor (on the ferry) to Copenhagen and then back to Malmo. It’s possible to stop off anywhere along the route (taken in either direction) with the ticket that’s valid for 48 hours. The ferry between Helsingborg and Helsingor (which is also home to Kronborg Castle aka the Hamlet castle) is also of interest – a popular activity is to sit on that ferry and have dinner on it as it goes back and forth between the cities!

It was with difficulty that I woke up the next morning to first partake of the hotel breakfast and then walk with Jeanne to see Malmo’s farmers market. If you do like markets, this small farmers market is worth the trek (but do check that website for dates).

Breads Raspberry Tarts

Sea Buckthorn Sillapågen

Everything of the season is sold there as well as some very interesting and unique products – I marvelled at squash pickles and raspberry ketchup. I couldn’t resist picking up a jar of elderflower jelly which we’re very much enjoying on crackers at home. I would have loved to buy some of the raw ingredients to cook at home but after this brief introduction to Swedish seasonal produce, we would have the next best thing and learn how to cook with some of them. We met up again with Denise and Jeanne’s husband Nick and walked through Slottsparken to Peter Skogström‘s Mat & Vin Slottsparken (formerly Mat & Vin på Stolpaberga), located right in the centre of the park. You might remember that Peter was the chef who came to visit London for the Swedish Blind Date and I’d had the chance to sample his food. I was pretty excited about this opportunity to learn from him and also happy to see Peter again.


Nothing could prepare us for how beautiful the inside of this initially unremarkable building was.



Ikea could learn a few things from this place! Look at those gorgeous tiles in the kitchen! The place is used for cooking classes, catering and private events but it is open to the public about once a month with themed dinners.


And it was in this beautiful kitchen that we were to have a cooking class and we would be cooking our three course lunch.

Peter in his Kitchen

All the ingredients with which we’d be cooking were laid out on the counter and they were like a show and tell of what was best of the season in Sweden. Lingonberries. Chanterelles. Venison…from deer that Peter had hunted himself! It promised to be a great class.


Peter handed out recipe sheets and then divided us up into teams before letting us loose in his gorgeous kitchen. Jeanne and her husband Nick would be making the starter of trout and the vanilla ice cream for dessert. While I didn’t see much of how they prepared certain parts of the dishes (we were preoccupied with cooking our own parts!), we watched with great interest as the trout was smoked.

Smoking Trout

Denise and I were going to make the venison main course and the souffles. There was a lot of preparation for the beets and searing of the venison and then, of course, the souffles. Denise set to caramelising the sugar and the lingonberries while I got the egg whites beating and prepared the ramekins. After combining the two parts, we piped the mixture into the buttered and sugared ramekins and tidied up the rims, a little tip from Peter to makes sure nothing would get in the way of our souffles rising. I enjoyed the way Peter taught the class – he had judged that we were somewhat capable in the kitchen and so let us get on with it but give us valuable tips here and there as he watched and helped us work. If there was something we didn’t know how to do, he would demonstrate it and then toss us into the deep end to try!

Preparing Souffles

When every component had been prepared, it was set aside for plating – it was great seeing the results of our efforts collect on the counter.

Ready for Plating

We also received a quick masterclass on plating, with Peter first showing us how he arranged the starter. A slick of puree, toppings that reflected the ingredients in the puree, and finally the fish.


And here was our starter – the Warm salad of Swedish trout, cauliflower, almond and dill. Oh, the trout was beautiful – just barely cooked through and still slightly translucent in the middle and yet flaking ever so gently. The cauliflower puree was extremely moreish and the nuts and dill were fabulous with it and the fish.

Warm Salad of Swedish Trout, Almond and Dill

We then had a chance to plate up our own main courses. Here’s my go at my Spicy venison steak served with beetroots and chanterelles. The venison just melted in the mouth and was possibly the best venison I’ve ever had. And its slight gaminess went well with the mushrooms and sweet beetroot (surprise, surprise, it wasn’t too bad for this usual detester of beetroot!). Well, of course I’d say it was good as I helped to prepare it!

Spicy Venison Steak served with Beetroots and Chanterelles

After our main courses, Peter slipped our souffles in the oven and we watched, with great relief, while they rose majestically. Our souffles were quickly plated alongside a scoop of vanilla ice cream and there we had our dessert, Souffle of caramelised lingonberries with vanilla ice cream for dessert. It was excellent  – enough said.

Souffle of Caramelised Lingonberries and Vanilla Ice Cream

While he didn’t join us for lunch (he was also preparing other food for a wedding to be held there that night), Peter did join us for coffee and answered all our questions. Of particular interest to me was what other fruit could be used for those gorgeous souffles – Peter suggested raspberries, blueberries, apples, cloudberries. It sounds like almost anything can be used as it would all be first cooked down with the sugar. And maybe the best piece of information we learned that afternoon – those adorable glass ramekins we used? Ikea tealight holders priced at 4 for £1.

Peter Skogström

It was a wonderful experience and I did learn quite a bit, from souffle tips to onion slicing for particular applications. And smoking fish! I need to find a proper covered pan to try that at home (risking filling my kitchen and living room with smoke). Thank you so much, Peter, for the fantastic class and lunch. Alas, though I wished to stay and learn more, I could not as I was being picked up for my next food experience…

You can join a cooking course with Peter too as well as book a seat at their organised dinners – all the events are on the Mat & Vin website (in Swedish but the Google translation is very good). More accessible is Peter’s restaurant Restaurang P2 in Dockplatsen 26 in Malmo.

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