There is a non-essential travel ban to Sweden from countries outside the EU until 31 August. The ban excludes Iceland, Lichtenstein, Norway, Switzerland and the UK. The Swedish Ministry for Foreign Affairs advises against non-essential travel to most EU countries until 15 July, and to countries outside the EU, EEA or Schengen until 31 August. Sweden is now open for travels to Belgium, France, Greece, Iceland, Italy, Croatia, Luxembourg, Portugal, Switzerland, Spain and Hungary, as well as San Marino, Monaco and the Vatican. For more information on how the coronavirus/Covid-19 is affecting Sweden, please go to, official emergency information from Swedish authorities.


Grill party

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

Start reading

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.


Question 1/2

Did you find what you were looking for?

What were you looking for?

Question 2/2

How likely are you to recommend this site?

Drag the slider to give a rating












Not likely

Very likely

Thank you for your feedback!