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Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden .
Thinbread from northern Sweden. On the left one made of wheat, rye and yeast. On the right one made of barley and milk. This is an incomplete list of Sámi dishes and other dishes related to the culture of the Sámi people, which spans Norway, Sweden, Finland and Russia as well.
In the last decades, new influences have been introduced in traditional Sámi cooking. A well-known dish of this cross-cooking is the Suovaskebab, which consists of sliced suovasbierggo, cucumber, salad and garlic dressing in a pita bread. The Suovaskebab can be found at festivals and fairs in northern Scandinavia.
Gamalost – a traditional cheese made from skimmed cow's milk. [162] Pultost from a farm. Gomme – a traditional dish usually served as a spread or a dessert, a form of sweet cheese made of long-boiled milk and having a yellow or brown colour. It is used as a cheese spread on slices of bread, lefse, or waffles.
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New Nordic dish with local, seasonal ingredients. Marrow with pickled vegetables at Restaurant Noma.. New Nordic Cuisine (Danish: Det nye nordiske køkken, Swedish: Det nya nordiska köket, Norwegian: Det nye nordiske kjøkken, Finnish: Uusi pohjoismainen keittiö) is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s.
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