In honor of Stockholm hosting the European finals of the prestigious cooking competition, Bocuse d’Or, this year, Lola A. Åkerström spotlights some superb articles and stories surrounding Stockholm’s culinary scene that the Stockholm Visitors Board has been publishing.
Anton Bjuhr and Jacob Holmström of Gastrologik and the back pocket Speceriet in Stockholm. Photo: Erik Olsson
Twelve chefs will be selected from the 20 European countries participating in Bocuse d’Or in Stockholm and they will continue on to the world championship in Lyon, France, in 2015.
By hosting this event, Stockholm’s culinary scene is once again cast into the spotlight and the city’s diverse range of cuisine styles are being showcased – from Michelin stared restaurants to bakficka (back pocket) bistro alternatives of popular fine dining restaurants as well as cheap eats.
And the Stockholm Business Region, along with its subsidiaries Stockholm Business Region Development and Stockholm Visitors Board, has compiled a solid list of insightful stories focused on food in Stockholm – from how chefs are reinventing their traditional roots to the city’s breweries.
Here are some of my favorite Stockholm food stories which have given me even more ideas to dig deeper into Stockholm’s food culture and bring more offbeat and interesting articles that will appeal to travelers who would like to explore the city a bit deeper.
Below are brief excerpts from the articles as well as links to read them in their entirety.
Stockholm chefs reinventing their roots
Stockholmers’ curiosity about the world has helped them find home, and international interest in classic Swedish cuisine is exploding. Stockholm celebrity restaurateurs have found their stride in cooking local, seasonal ingredients and have become experts at how to best draw out their unique flavors. The chefs have paved the way for new trends by reviving old preparation methods, such as slow-cooking, and by reconsidering classic Swedish ingredients. Over the last year, Stockholm’s restaurant scene has gained a handful of niche restaurants specializing in classics like meatballs, herring, and sandwich cakes.
Fika like a Stockholmer
Fika – a common word in Stockholm, but what does it mean? Simply put, it is the Swedish word for coffee break. Together with friends, family or colleagues, we drink a cup of coffee and eat sweet baked goods, called fikabröd. Fika is a social institution in Stockholm; it’s a way of socializing.
You can also check out our Swedish Fika 101 article.
The back-pockets of Stockholm cuisine
Stockholm’s food scene has changed. The classic and exalted fine dining concept – with luxurious tasting menus and starched white tablecloths – has been pushed aside in favor of a new approach. The latest trend is a wallet-friendly bill combined with high quality and an unpretentious atmosphere.
Thriving Breweries
Stockholm has a proud brewing tradition. In the nineteenth and twentieth centuries, the city was home to many now-closed breweries – often with German-inspired names, like Münchenbryggeriet and Nürnbergs Bryggeri. The park Humlegården is still in the heart of the city, where humle, or hops, were once cultivated for brewing beer. But today, Stockholmers are discovering beer via the new microbreweries.
