)
Baked white asparagus
Food|April 2026
One of our favourite side dishes is a simple twist on aspargus featuring a herby blend of thyme and rosemary. It's a soft yet crispy veggie dish, served with lemon vinaigrette on top.
Member deal – 30% off selected items online* | See conditions
Food|August 2025
Pan-fried pointy cabbage
An savory lunch option or side dish featuring pan-fried pointy cabbage, parsley, capers, and lemon. Serve with creamy smetana, and top it off with crunchy almonds.
)
)
Ingredients
1 pointed cabbage, ca 600g
4 sprigs of curly parsley
2 lemons
1dl olive oil
1 silver onion
50g capers
300g smetana
50g salted roasted almonds
Salt
Black pepper
Method
Begin by removing some of the outer leaves from the cabbage, if damaged.
Cut the cabbage in half, lengthways.
Put 1 tablespoon of olive oil in a frying pan on medium heat.
Place the cabbage in the pan, with the cut surface downwards, and fry on medium heat for approximately 20–30 minutes (it will get cooked through).
Meanwhile, make the dressing. Rinse and dry the parsley, then chop coarsely together with the capers. Chop the onion finely and put in mixing bowl together with capers and parsley. Add the zest and the juice of the lemons and the rest of the olive oil. Season to taste with salt and black pepper.
Put a spoon of smetana in a serving bowl and top with a slice of cabbage. Drizzle over a tablespoon of the parsley-lemon dressing and sprinkle with chopped almonds.
Selected recipes from the ARKET CAFÉ
)
Signature semla
Food|April 2026
Semla is a classic Nordic pastry widely enjoyed as a seasonal sweet treat. Traditionally, it's served as a wheat bun with almond paste and whipped cream, but in our version, we use a mini version of a Danish tebirkes bun.
)
Lemon iced tea
Food|April 2026
Our signature iced tea is a savory, non-alcoholic aperitif, tailored for summer get-togethers. Bursting with natural flavour, it's a refreshing accompaniment to any outdoor gathering.
)
The perfect cinnamon bun
Food|September 2025
In time for Cinnamon Bun Day – a cherished Swedish tradition honouring the most beloved staples of fika – we asked our culinary director Martin Berg about his favourite buns, the secret to a perfect bake – and why ‘fika’ is more than just a coffee break.