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Six tasty spots for a Swedish meat feast

As a new pop-up champagne and hot dog concept bar opens in Stockholm, The Local brings you six affordable destinations for meat lovers across Sweden, alongside our weekly interactive culture and entertainment listings.

Six tasty spots for a Swedish meat feast
Stockholm's new Korv & Bubbel concept bar. Photo: The Local
1. Korv & Bubbel (Sausages and Bubbles), Stockholm
 
Stockholm's Södra Teatern has just launched a range of salty sausages designed to be washed down with a dry glass of champagne. The new menu is being served exclusively on the first floor South Bar of the multi-levelled building, while the theatre's restaurant undergoes renovation work between September 9th and 20th. When The Local attended a tasting on Wednesday lunchtime we found the service slow, but the hot dogs were scrumptious and a perfect size to snack on during a business meeting or after work drink with colleagues. The Garden Dog apppeared a particular hit with guests, featuring a beetroot topping. All priced at 98 kronor ($11.60) these sausages aren't a steal, but Södra Teatern does also offer almost unrivalled views over the capital's old town for free.
 

The launch of the new concept on Wednesday. Photo: The Local
 
2. Frick och Hagberg, Stockholm
 
Sweden's food truck industry swelled over the summer, despite plenty of wet weekends, with Frick och Hagberg scoring some of the tastiest reviews. Boasting a range of burgers made with organic Swedish beef and pork from Uppland and topped off with homemade mayonaise and fresh vegetables, if this wagon shows up in your neighbourhood, you won't be disappointed. Based mostly in the Stockholm area, you can follow the truck on Facebook to find out where it will be based over the next seven days. The team behind it also offer corporate catering.
 

A Frick och Hagberg burger. Photo: Frick och Hagberg
 
3. Bullen, Malmö
 
One of the highest rated traditonal Swedish food outlets in southern Sweden on Tripadvisor, Bullen is a cosy pub restaurant in Malmö offering a range of hearty dishes perfect for autumn and winter. Veal meatballs served with a whiskey cream sauce are a speciality here. Or try Bullen's popular house hamburger which comes with crispy bacon and melted cheddar cheese. The fried salted pork with onion sauce will also get your tastebuds bouncing. All main courses are around 200 kronor ($23.80)
 

Bullen has a cosy atmosphere. Photo: Bullen
 
4. Gourmet Korv, Gothenburg
 
Top Sweden-based travel blogger Steve Vickers describes this west Sweden delight as lifting “Sweden's takeaway hot dog tradition to new heights” and we couldn't agree more. The wild sausage is one of the most popular snacks on the menu, packing in venison flavoured with cognac and juniper. Cheese with lamb chorizo or spicy garlic sausage are among the other popular choices. Lunch with a drink here should cost no more than about 80–100 kronor ($9-11).
 

The outside of Gourmet Korv in Gothenburg. Photo: Steve Vickers
 
5. Meatballs for the People, Stockholm
 
Nestled in the heart of the trendy SoFo district on the hipster island of Södermalm, this restaurant offers not only some of the tastiest meatballs in the capital, but a very warm welcome too. At weekends you usually need to book ahead here, or there's a bar area with high stools where you can sip on a beer or cava while you're waiting. The Local recommends the meatballs with goats cheese as an especially yummy starter. Main dishes start from 179 kronor ($21). You can also buy take-out.
 

Meatballs for the People in Södermalm, Stockholm. Photo: Karl Ritter/TT
 
6. 7/11 and Pressbyrån, nationwide
 
No list about Swedish hot dogs would be complete without mentioning the bargain snacks sold at 7/11 and Pressbyrån (newsagent) stores on street corners and at train and bus stations around the country. While these sausages are about as far as way as you can get from fine Nordic dining, at around 15 kronor ($2.40) they are a handy option when you're short on time or cash and are pretty tasty too. If you're out partying with a group of Swedes don't be surprised if they grab one to help line their stomachs before heading out for the night, and another to soak up the alcohol on the way home.
 

A Pressbyrån store in Stockholm. Photo: Hasse Holmberg/TT
 

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FOOD & DRINK

Five sweet treats you should be able to identify if you live in Sweden

Do you know your biskvi from your bakelse? Your chokladboll from your kanelbulle? Here's a guide guaranteed to get your mouth watering.

Five sweet treats you should be able to identify if you live in Sweden

Kanelbulle

The most famous of all Swedish cakes outside Sweden, the classic kanelbulle (cinnamon bun) is the symbol of Sweden abroad, no doubt helped by the fact that Swedish furniture giants IKEA stock frozen buns in their food stores for customers to bake off at home.

Forget American tear-apart cinnamon rolls baked in a pan and slathered with cream cheese frosting: a classic Swedish cinnamon bun is baked individually using a yeasted dough spread with cinnamon sugar and butter. The dough is then rolled up, sliced into strips which are then stretched out and knotted into buns, baked, glazed with sugar syrup and sprinkled with pearl sugar.

Home-made varieties skip the stretching and knotting step, rolling the cinnamon-sprinkled dough into a spiral instead which, although less traditional, tastes just as good.

Kanelbullar in Sweden often include a small amount of Sweden’s favourite spice: cardamom. If you’re a fan of cardamom, try ordering the kanelbulle‘s even more Swedish cousin, the kardemummabulle or cardamom bun, which skips the cinnamon entirely and goes all-out on cardamom instead.

Sweden celebrates cinnamon bun day (kanelbullens dag) on October 4th.

Photo: Lieselotte van der Meijs/imagebank.sweden.se

Chokladboll

A great option if you want a smaller cake for your fika, the chokladboll or ‘chocolate ball’ is a perfect accompaniment to coffee – some recipes even call for mixing cold coffee into the batter.

They aren’t baked and are relatively easy to make, meaning they are a popular choice for parents (or grandparents) wanting to involve children in the cake-making process.

Chokladbollar are a simple mix of sugar, oats, melted butter and cocoa powder, with the optional addition of vanilla or coffee, or occasionally rum extract. They are rolled into balls which are then rolled in desiccated coconut (or occasionally pearl sugar), and placed in the fridge to become more solid.

Some bakeries or cafés also offer dadelbollar or rawbollar/råbollar (date or raw balls), a vegan alternative made from dried dates and nuts blended together with cocoa powder.

Chocolate ball day (chokladbollens dag) falls on May 11th.

Photo: Magnus Carlsson/imagebank.sweden.se

Prinsesstårta

The lime-green prinsesstårta or ‘princess cake’ may look like a modern invention with it’s brightly-coloured marzipan covering, but it has been around since the beginning of the 1900s, and is named after three Swedish princesses, Margareta, Märta and Astrid, who were supposedly especially fond of the cake.

The cake consists of a sponge bottom spread with jam, crème pâtissière and a dome of whipped cream, covered in green marzipan and some sort of decoration, often a marzipan rose.

Prinsesstårtor can also be served in individual portions, small slices of a log which are then referred to as a prinsessbakelse.

Although the cakes are popular all year round, in the Swedish region of Småland, prinsesstårta is eaten on the first Thursday in March, due to this being the unofficial national day of the Småland region (as the phrase första torsdagen i mars is pronounced fössta tossdan i mass in the Småland dialect).

Since 2004, the Association of Swedish Bakers and Confectioners has designated the last week of September as prinsesstårtans vecka (Princess cake day).

Photo: Sinikka Halme, Creative Commons BY-SA 4.0.

Budapestbakelse

Belonging to the more traditional cakes, a Budapestbakelse or “Budapest slice” is a type of rulltårta or “roll cake” similar to a Swiss roll, consisting of a light and crispy cake made from whipped egg whites, sugar and hazelnut, filled with whipped cream and fruit, often chopped conserved peaches, nectarines or mandarines, and rolled into a log.

The log is then sliced into individual portions and drizzled with chocolate, then often topped with whipped cream and a slice of fruit. 

Despite its name, the Budapest slice has nothing to do with the city of Budapest – it was supposedly invented by baker Ingvar Strid in 1926 and received the name due to Strid’s love for the Hungarian capital.

Of course, the Budapestbakelse also has its own day – May 1st.

Kanelbullar (left), chokladbollar (centre) and biskvier (right). Photo: Tuukka Ervasti/imagebank.sweden.se

Biskvi

Another smaller cake, a biskvi (pronounced like the French biscuit), consists of an almond biscuit base, covered in buttercream (usually chocolate flavoured), and dark chocolate.

Different variants of biskvier exist, such as a Sarah Bernhardt, named after the French actress of the same name, which has chocolate truffle instead of buttercream.

You might also spot biskvier with white chocolate, often with a hallon (raspberry) or citron (lemon) filling, or even saffransbiskvier around Christmastime.

Chokladbiskviens dag is celebrated on November 11th.

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