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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.
Food|August 2025
Rhubarb compote with olive oil
An easy-to-make sweet summer treat featuring rhubarb, salt-roasted nuts, cardamom and cookie crumbles. Serve with heavy cream on the side, and a drop of olive oil.
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Ingredients
600g rhubarb
100g butter
1⁄2dl caster sugar
1⁄2dl salt roasted nuts
1tsp cardamom seeds
1⁄2dl heavy cream
1 sprig of tarragon
4 oat cookies or similar
(4 SERVINGS)
Method
Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it.
Then cut in 1 cm pieces and pan fry them on medium heat in butter.
Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds.
Continue frying until they are soft and then let cool in a bowl.
Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top.
Serve with a bit of heavy cream on the side and a drop of olive oil.
Selected recipes from the ARKET CAFÉ
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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.
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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.
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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.