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Grill party

Got glow? Great, then round up some friends and throw something on the barbecue.

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Photo: Susanne Walström/

Grill party

Got glow? Great, then round up some friends and throw something on the barbecue.

Sweden has four distinct seasons, with autumn and winter acting as a pause button for the incredibly popular pastime of barbecuing. At the first sign of spring, usually sometime around Walpurgis Night – the traditional spring festival on 30 April – this culinary festivity which lasts into late summer kicks off with a fine glow.

With a limited period of sunshine and warm weather, Swedes take every chance they get to be outdoors both cooking and feasting, and their perspective of what can fit on a barbeque is wide, with everything from fish and vegetables to homemade sausages and cheeses. Stores sell pre-marinated meats and at the checkout counters there are piles of briquettes and single-use miniature barbeques.

Barbecuing is done in back yards, parks and out in nature. Both a method of adding variation to traditional Swedish cooking and a way to spend time with friends and family, the barbecue remains a seasonal treat.

Photo: Susanne Walström/

This text and recipe come from the Swedish Institute publication The Swedish Kitchen – from Fika to Cosy Friday. Order the printed publication from

Last updated: 16 May 2016

Liselotte Forslin, Rikard Lagerberg & Susanne Walström

Liselotte Forslin is a freelance food writer, food stylist and author of several cookbooks. ||| Rikard Lagerberg is a Swedish writer with roots in San Francisco, Stockholm and Sligo, who, after years of a typical Swedish diet, chose a vegetarian direction for himself in the 90s. ||| Susanne Walström is a photographer based in Sweden. Her personal documentary style has been applied to a multitude of subjects, including several books about food.


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