The gastronomic front has changed in the past decade. Swedish chefs suddenly started to take home gold medals from the culinary Olympic Games, as well as several medals at the unofficial world championship, the Bocuse d’Or. Swedish gastronomic art has won worlds recognition with its imaginative use of raw materials and innovative combinations.

  The secret of Sweden’s culinary success also lies in our local raw materials. All the lakes, forests, mountains and meadows provide a rich and varied “pantry” which inspires creativity. And since we are so fond of our countryside, we are careful not to harm our environment. So there is no irradiation, no hormone treatments, and no unnecessary antibiotics. Because if good food is based on a high quality of life, it should to be produced in a healthy way.

  You’ll find good Swedish food throughout the country and the creations of star chefs can be enjoyed in any of the many gourmet restaurants. And if you want to find out what a Nobel Banquet tastes like, you have the chance at the Stadshuskällaren restaurant in Stockholm, which serves dishes from previous years’ banquet menus.