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Rhubarb compote with olive oil
Food|May 2025
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.
Food|May 2025
Yoghurt with olive oil
Reintroducing one of our simplest, most loved recipes from the first ARKET cookbook, created by our head chef Martin Berg: creamy yoghurt with mixed seasonal citrus fruits, salty Valencia almonds, and roasted fennel seeds. Perfect for a slow, satisfying breakfast or as a light and refreshing dessert bowl.
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Ingredients
400g thick Greek-style yoghurt
50g roasted and salted Valencia almonds
1 grapefruit
1 blood orange
1 orange
4 tbsp olive oil
1/2 tsp toasted fennel seeds
Sea salt flakes
Method
1. Peel the fruit with a knife and cut out the segments. (If you can’t find these particular citrus fruits, use your own favourites.)
2. Chop the almonds roughly with a knife.
3. Grind the fennel seeds in a mortar or chop finely with a knife
4. Put the yoghurt in a bodega glass and place the mixed fruit on top.
5. Add the chopped almonds and a tablespoon of olive oil.
6. Finish off with crushed fennel seeds and salt flakes.
Selected recipes from the ARKET CAFÉ
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Herby sandwich with Gotland lentils and tomato
Food|May 2025
Combining earthy Gotland lentils with creamy herb mayo, beef tomatoes, and crisp lettuce, this sandwich is perfect for a light lunch or to share with friends. A final drizzle of olive oil and a sprinkle of sea salt and black pepper bring everything together.
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Lemon iced tea
Food|May 2025
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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Roasted aubergines and heritage tomatoes
Food|May 2025
A simple yet savory summer dish featuring roasted aubergines and heritage toamtoes, Dijon mustard and fennel. Top it off with fresh basil and salt-roasted almonds for extra crunch.