Mathias Dahlgren won the world chef championship, Bocuse d'Or, already back in 1997 and today he's one of Sweden’s most famous chefs. His restaurant Matsalen at Grand Hotel in Stockholm was named one of the 25 best restaurants in the world. These days Mathias and his chefs also do catering. And sometimes they come to Swedish Lapland.

Håkan Stenlund

Markus and Rolf were given the mission to bless the world with dark-roast, coarsely ground coffee. Surely, you’ve heard the story about the northern lemmings bringing coffee beans home from Africa, floating home with the Gulf Stream to roast the beans with their body heat, in the Swedish mountains? No? Well, here it is.

Emma Ebermark

In Sweden we love our coffee, and so-called boiled coffee (coarse ground and brought to the boil in a pan) is in many ways the national drink of Swedish Lapland. Preferably served with all the trimmings: coffee cheese, coffee meat, dried reindeer meat and reindeer tongue.

Håkan Stenlund

When in Swedish Lapland, exploring the nature of the Arctic, chasing the northern lights or just soaking up the sun 24/7, make sure you don’t miss out on the food. Some of the food we eat might sound a bit strange, but we highly recommend you try and get a taste of Swedish Lapland.

Håkan Stenlund

A road trip is simply a way of discovering things you've never seen before. If you give yourself the chance, you might also come across flavours you've never experienced before.

Håkan Stenlund

Verandan – the Veranda – is the new fine-dining restaurant at Icehotel in Jukkasjärvi. The food here takes you on a 12-course, exciting and flavourful trip, all overseen by the charismatic chef Alexander Meier.

Håkan Stenlund

On the slope leading down to the lake, 37 cows are grazing. Some are drinking water on the shore. The grass is green and if you are standing out in the yard, the view of Lake Storkågeträsket is second to none. No, the rural romanticism cannot be ignored. Then again, this is where the life of one of Sweden’s most well-renowned cheeses begins.

Ted Logart

That Swedes have their fika (coffee and a snack), and that they drink lots of coffee, are well-known facts. But what's the thing about having it outdoors? What's the deal with coffee boiled over an open fire?

Maria Sirviö

Autumn mist veils the sea and the first September frost has settled on the marshlands. Holiday makers and migratory birds have packed up and gone south. In the Bothnian Bay archipelago, just below the Arctic Circle, fishermen go out to sea. Photographer Anna Öhlund joins them in their hunt for Kalix Löjrom – the Gold of the Bothnian Bay.

Anna Öhlund

As far away as you can get from industrial foods, you'll find Sámi food traditions. Nothing goes to waste. Everything has its own unique flavour. Meet Ingrid Pilto, a Sámi food creator.

Håkan Stenlund

The train from Kiruna, via Abisko, Björkliden, Låktatjåkko, to Riksgränsen isn't just a beautiful journey. If it's done right it can also be a culinary hit.

Håkan Stenlund

In Swedish Lapland we keep honestly prepared food from local produce close to heart. That comes quite naturally since nature’s pureness and lots of great ingredients surround us. Welcome here and taste all the goodness of nature that has over centuries adapted to life in our subarctic environment.

Therese Sidevärn

She made the move from Stockholm to Swedish Lapland in her twenties to work at a mountain station and had her first life changing experience. Several years later she had the next one as she found her calling as an ambassador for the taste of Swedish Lapland. Meet Eva Gunnare – food creator and curious explorer of nature.

Therese Sidevärn

As the bright summer nights slowly turn to dusk, we have by now entered August and fall is almost upon us. And that is a good thing. At least if you are about to go crayfishing in the Skellefteå River under a moonlit sky.

Ted Logart

With the Nobel festivities yet again in focus, we’ll be taking a look at one of the returning key components on the Nobel menu; Kalixlöjrom. Vendace roe from the Islands of Swedish Lapland, an origin-protected product with the same star status as Champagne, Parma ham and Dijon mustard.

Maria Sirviö

As in other parts of the world – the interest of local beer and microbrewery has intensified in Sweden the recent years. While visiting Swedish Lapland – don’t miss the opportunity to taste what might be Sweden’s finest local beer. A recognition earned the hard way…

Therese Sidevärn