Stockholm Food Forum dinner - by Jessie Sommarström, the Sodexo Culinary Team and K-märkt 

  • Oct. 03, 2025

The dinner at Stockholm Food Forum invites guests on a culinary journey through the Nordic landscape – where tradition meets innovation, and health and sustainability is celebrated in every detail.

First course - Nordic elements

Reimagining the smörgåsbord, this course is a curated exploration of the Nordic pantry. Each station reflects a part of the Nordic nature – Field, Sea, Cultivated Ground, and Forest – showcasing ingredients that embody Nordic identity. 

Chef Jessie Sommarström highlights time-honored techniques such as fermenting, preserving, and pickling, enriched with modern research and culinary precision. The result is a vivid story of how simplicity transforms into extraordinary flavor when craftsmanship and innovation come together. All ingredients are sourced from small-scale producers who value sustainability, taste, and care.

The appetizers include: 

  • Handcrafted crispbreads shaped like grains

    Stockholm Food Forum middag knäckebröd

  • Edible mussel shells filled with a ragout of blue mussels and Nordic seaweed

    Stockholm Food Forum middag musslor

  • Preserved seasonal vegetables, including rare lactic-fermented cucumbers and fermented wax beans

    Stockholm Food Forum middag gurka

  • “Forest Sandwich” with seed crisps, mushrooms, lingonberries, juniper, lichen, and preserved spruce tips

    Stockholm Food Forum middag skogsmacka

Main Course – a celebration of Swedish tradition

The Nordic main course is a contemporary interpretation of the classic Swedish kroppkaka. This version is filled with forest mushrooms and celeriac, served in a rich chicken broth. Rooted in Nordic flavors yet reimagined for today, it reflects our culinary heritage.

Dessert - by Alicia Dahl at K-märkt

To conclude, the dessert “Forest and fields” is created with Seabuckthorn, cultured milk, rosehip, and cultivated grain, potato and sweet woodruff – a celebration of Nordic flora transformed into a delicate finale.  

Producers and partners

The ingredients for this dinner are thoughtfully sourced from passionate producers across Sweden, including Böle Grönsaker (Ockelbo), Wålstedt Gård (Dala-Floda), Warbo Kvarn (Sköldinge), Högtorp Gård (Mellösa), and Scanfjord (Bohuslän). The dessert is made from ingredients from Järna mejeri, Jädra prästgård, Hansjö mejeri, Kronogårdens odlingar, Hempland and Gunnarhögs gård. A special thanks to Sorundahallarna for their outstanding collaboration.