Sweden's cuisine knows far more than Köttbullar and Smorebröd. Fish, mushrooms and berries are the main ingredients - and because the country has a legal right to collect and fish for nature's products - the so-called Everyman's Right - the prepared dishes are mostly fresh and local.

Particularly popular are crabs, which are served almost daily, especially in August, but also countless varieties of herring or cod, but also moose and reindeer.
And potatoes: cooked, roasted and mashed, with anchovies and onions as a casserole from the oven.

Visitors to Sweden's largest food festival in Skelleftea at the end of August can get to know the country's culinary art in its entirety.
In addition to the many food stands, there is a market for regional products, cooking competitions and the opportunity to watch Swedish star chefs at work.