Chef Niklas Ekstedt's New Cookbook Showcases Swedish Lagom
Chef Niklas Ekstedt, known for his live-fire cooking at his Michelin-starred Stockholm restaurant Ekstedt, has released a new cookbook titled The Swedish Cookbook: Lagom Flavors for the Modern Kitchen (Bloomsbury Publishing, 2026). The book emphasizes the Swedish concept of lagom, which Ekstedt describes as 'very simply, enough. Not too much, not too little.' In a recent poll by language magazine Språktidningen, Swedes voted lagom their favorite word.
Ekstedt wrote the book specifically for an English-speaking audience to introduce lesser-known Swedish dishes beyond meatballs and cardamom buns. 'Both of which are undoubtedly delicious (and unashamedly deserve a place in the book),' he writes, but many cornerstones of Swedish cuisine are not well-known abroad.
Sweden's Diverse Culinary Landscape
Sweden stretches 1,572 kilometers, with landscapes from tundra in the north to temperate farmland in the south. 'When Europeans think of Sweden, they think of it as the Canada of Europe, so to speak, with only cold climate and pine trees and frozen lakes,' Ekstedt says. 'But we also do have a southern part of Sweden, where the majority of people live, which is warmer and has wheat fields and more vegetables.'
Swedes have always eaten seasonally, but the growing season is short. 'And then the midnight sun, of course, changes the vegetables and the berries in a very special way,' he adds. 'So, I wanted to show people the big and the broad differences in the culture and the food.'
Preserving Tradition Through Adaptation
Some recipes in the book stay true to their origins, while others have been adapted. Ekstedt is driven to preserve the ways of those who came before him. 'What I've done with this book, and what other people do as well, is try to showcase the traditions, and write down the history and the knowledge that we have, because within decades, what we know, and what we do will be very endangered,' he says.
The humility of Swedish food reflects the country's history. In the early 1900s, Sweden was one of the poorest nations in Europe; today it is among the richest. Despite changed circumstances, the food culture retains roots in 'scarcity, long winters and the need to make the most of what little was at hand,' according to Ekstedt. Hardy cabbages and potatoes remain staples, and Swedes preserve the growing season through pickling, fermenting, and curing.
Recipe: Cubed Baby Potatoes Fried in Clarified Butter with Capers and Dill
This simple side dish showcases Swedish ingredients. Baby potatoes are cubed, fried in clarified butter until golden, then tossed with capers and fresh dill. It pairs well with grilled fish or meat.
Recipe: Broiled Pork Chops with Creamy Pointed Cabbage
Pork chops are broiled until caramelized, served with a creamy pointed cabbage side. The cabbage is sautéed with onions, then simmered with cream and seasoned with nutmeg and white pepper.
Recipe: Vanilla Buns
These soft, yeasted buns are filled with a vanilla-sugar butter mixture, rolled, and baked until golden. They are a classic Swedish fika treat, enjoyed with coffee or tea.
