Seasonal Produce

Sunlight streams through the windows at Strandvägen 5, and spring has arrived in the kitchen at Café Svenskt Tenn. Restaurateur Petter Nilsson follows a clear culinary philosophy: to move in harmony with the rhythm of the seasons – both in the choice of produce and in the methods of preparation and cooking.

“Spring is about the delicate and the tender. At the beginning of the season, we want to capture nature’s first, tentative offerings – both in flavour and in texture,” he explains.

A highlight of this spring’s menu is the nettle soup, served with marinated eggs and delicately pickled white asparagus.

“For me, the nettle is a true sign of spring – the first edible plant to emerge in any real abundance – and of course it deserves a place on the menu. This is a vegetable-based soup, where the nettles are briefly blanched with a touch of wild garlic and blended into a smooth, chlorophyll-rich broth.”

Cooking with the changing seasons

Petter describes how the same vegetable can take on different characteristics depending on the changing seasons – and how this, in turn, influences the way it is prepared.

“A baby carrot in early summer needs only the lightest cooking to be enjoyed. A winter carrot, on the other hand, is best slow-cooked in a stew with bay leaves and seaweed. The season guides the technique. In early spring, we aim to preserve the lightness and delicacy of the produce; later, we draw out its deeper, sweeter notes through longer, gentler cooking.”

“It’s about making the most of what nature offers – but also responding to our appetite. What do we truly long to eat on a sunny April afternoon, or a rainy evening in October? These instincts often mirror the seasons themselves, and that connection is reflected in the café’s menu.”

The menu at Café Svenskt Tenn

The menu at Café Svenskt Tenn evolves organically. A few signature dishes remain throughout the year, adapted to the season’s available produce, while others are more ephemeral – shaped by the brief, micro-seasons of berries, mushrooms, or fruit.

“During summer and early autumn, we adjust the menu frequently to make the most of nature’s swift and fleeting abundance. It’s the most vibrant and varied time of the year,” says Petter.

Sustainability lies at the core of the kitchen’s philosophy, with most of the produce being locally grown and organic.

“We support small-scale producers in our region and always prioritise options with the lowest environmental impact – considering both cultivation and transport. All our meat is sourced from small Swedish farms, and our fish and seafood come exclusively from sustainable stocks. It’s a responsibility we take seriously – for the food we serve, and for the world we’re part of.”