/ Written by Jenny Jonevret
Posted in Culinary 2011

Programme Academy of Sweden 2011

Thursday, 15th September 2011

Arrival in Stockholm
Check-in to Hotel Skeppsholmen, Address: Grönagången 1

1 pm Travel to Skansen (Djurgården): Go to lunch by ferry
Boat from the island of Skeppsholmen to the island of Djurgården (the Royal National City Park), one of the 14 islands Stockholm is built on and a local favourite. Glimpse the famous Vasa Museum on the way to your destination, Skansen, an impressive and world-first living open-air museum where you can experience historic buildings and traditional Swedish life from centuries past.

Restaurant Gubbhyllan, Skansen: Lunch and an introduction to Swedish cooking
Eat traditional food from another century, as it were, country inn-style in the living museum that is Skansen. The philosophy of Gubbhyllan is natural and healthy food. Expect seasonal ingredients prepared using traditional methods. Cookbook fans can note that the chef KC is launching a book about traditional Swedish cooking; salting, fermenting and cooking with low temperatures.

Sightseeing by bike: Guided tour from Djurgården to Gamla Stan
Get on your bike and let Stockholm Adventures guide you through leafy Djurgården, along the waterside via elegant Strandvägen boulevard, and on to the historical hub of Stockholm, the island of ‘Gamla Stan’ (Old Town). Stockholm Adventures offer a wide range of outdoor activities in Stockholm and the archipelago.

Albert & Jacks: Waterfront urban ‘fika’ break
Pit stop at Albert & Jacks on the island of Gamla Stan for a typical urban ‘fika’ break, a time-honoured Swedish social institution akin to a tea/coffee break. If the weather is nice we can sit by the waterfront. All bread at Albert & Jacks is baked on-site with their own leaven. Quality, simplicity and fine ingredients sum-up Albert & Jacks – a modern Swedish alternative to fast food take-aways.

Matbaren: Dinner by Mathias Dahlgren
Sweden’s most celebrated chef, Mathias Dahlgren, is an ambassador for ‘natural’ cuisine. Matsalen, his fine dining restaurant and the adjacent Matbaren, are both Michelin starred and are also top-rated in The White Guide, Sweden’s answer to Michelin.

Return to the hotel

Friday, 16th September 2011

Archipelago outing: Boat trip to the island of Grinda
Get a taste of the Stockholm archipelago in all its expansive beauty (some 30,000 islands and islets) on a trip to the nature reserve, Grinda, an hour from the city centre. Grinda has hotels, cabins, a youth hostel and campground, and is popular for kayaking.

Grinda Wärdshus: Lunch on high class ‘husmanskost’
Sample traditional Swedish home cooking or (husmanskost) with a gourmet touch at iconic Grinda Wärdshus, an art nouveau-style inn.

Eclectic Södermalm: Foot-it round the hipster-hub of Stockholm
The bohemian and eclectic island of Södermalm offers an urban combination of restaurants, bars and shops. We will split the group  into two and visit Chokladfabriken, Urban Deli, Cajsa Warg, Saltå Kvarn, Hilton Hotel and either Hermans or Aarts mat.

Back to the hotel

AG Restaurant & Bar: Dinner
AG Restaurant & Bar is a truly urban steakhouse; set in a former warehouse with no signs on the door – just great, well-hung and dry-aged meat. AG has just reopened after a refurbishment and the interior is by renowned Swedish designer, Jonas Bohlin.

Stockholm bar hop: Sample drinks by Stockholm’s best bar tenders. We will visit Little Quarters, Le Rouge and Guldbaren.

Back to the Hotel

Saturday, 17th September 2011

Travel south to Södermanland: Bus to Stockholm’s natural larder
Experience a landscape brimming with wildlife, lakes and castles in Södermanland (known locally as ‘Sörmland’) – an hour from Stockholm.

Öster Malma Castle & Game enclosure: Foraging for lunch
See elk, deer and boar in the game enclosure/wild park surrounding the beautiful baroque Öster Malma castle and gardens on the outskirts of Nyköping. We will be served a ‘wild lunch’ prepared open-air with TV chef, Anders Levén.

Lake Långhalsen, Flen: Catch a crayfish if you can…
For a real flavour of life Sörmländska-style, we are off to Flen to try our hands at some fishing and maybe even some crayfish catching in Lake Långhalsen.

Värskäl: Crayfish party in the courtyard of Värskäl country manor
Dinner is going to be one big traditional Swedish crayfish party. That means you can wear a paper hat, sing silly songs, eat mountains of crayfish, and wash it all down with locally produced beers from the Nils Oscar brewery and ice wine from Blaxsta winery (Sweden’s first winery and gold medal winner of the Wine Masters Challenge 2011 for its apple ice wine). Finish with cheeses from Jürss, the local dairy.

Hedenlunda Slott: Sleep in a manor house
After the crayfish party, it’s off to the heathlands with us for a night in the mid-18th century Hedenlunda manor, in the middle of Sörmland.

Sunday, 18th September 2011

Nils Oscar brewery: Beer tasting in Nyköping
After a classic Swedish buffet breakfast at the manor, it’s time to take a tour and sample the local microbrewery classics.

Printz Bakery: Bake your own crispbread
Learn the fine art of making crispbread or ‘knäckebröd’ under expert guidance from Printz Bakery, an artisan farm bakery in Sörmland. We will bake in an old-fashioned bakery in the countryside and pack our creations in a picnic basket with local produce such as wild boar.

Steamship picnic: Lunch with a view
Lunch is our pre-packed picnic that we can enjoy aboard steamship Munter (from 1879) as we gently chug around Lake Yngaren.

Return to Stockholm
Check in to Hotel Clarion Sign.

Closing Dinner: Cooking (and eating) with the stars
Pull on your chef’s hat. We’ll be cooking with Sweden’s award-winning Chef Team in the Electrolux provkök (professional test kitchen).



This tradition is still present in todays Swedish dishes which are still rather sparingly spiced..Both before and after this period some new Germanic dishes were also brought in by immigrants such as persons related to the Hanseatic League settling in Stockholm Visby and Kalmar. Cabbage rolls were introduced in Sweden by Karl XII who came in contact with this dish at the time of the Battle of Poltava and during his camp in the Turkish Bender and later introduced by his Ottoman creditors which moved to Stockholm in 1716.

Maria Printz

Welcome any time to our wood fired bakery i Stallarholmen.
Maria Printz

/ Written by Grace Fitzgerald

If you build it, they will come

photocred: Fia Gulliksson, Food in Action

There’s no beating about the bush with Swedish Fia Gulliksson of Östersund—a woman on a mission. She is all about three things; people, passion and produce. She tells us how she brought Östersund, her regional area of Sweden, to international acclaim through sheer will and determination.

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