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.
The arctic kitchen
Marcus Jönsson Åberg's grandmother taught him to prepare good food from the ingredients of the Arctic. The forests, the mountains and the rivers in his backyard was the greatest classroom for educating good taste buds. Today Marcus is the creative director at the kitchen of Camp Ripan in Kiruna. This is his take on the tastes of Swedish Lapland.
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.
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.
It was the Sami that first started evolving our culinary art thousands of years ago, kettles over an open fire with whatever was on offer from the surroundings. Reindeer, naturally. And elk of course. Game birds like grouse, fish like grayling, char, salmon and whitefish. Read the full story.
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.
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…
If you’ve ever come across a lemming in Swedish Lapland, you probably thought of them as quite aggressive beings. Now we’ve gotten the inside scoop – they’ve just been frustrated and misunderstood. Markus Lemke lets us in on their secret message and the mission that him and his colleges have been assigned: to bless the world with dark roasted "kokkaffe".
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?
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.
Abisko National Park, in Swedish Lapland, offers some of the best conditions in the world for northern lights watching. The unique climate of the area keep the skies almost clear, and the light pollution is next to nothing. And here, you also find the Aurora Sky Station.
If it’s the first time you have ever met a pack of enthusiastic huskies, no wonder you would be a bit reserved. However, there’s absolutely nothing to be afraid of. Join the British couple Sabina and Pete for their first encounter with some of Skellefteå’s shaggy residents...
In Swedish Lapland, nature plays an intrinsic role in our life and work, and the people here are highly sensitive to the small details of the changing seasons. Therefore, it seems only natural that the Sami people describe eight seasons instead of four.