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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|April 2026
Signature semla
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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Ingredients
8 small tebirkes buns or similar
200g almond paste/marzipan
150ml heavy cream
20g almonds, roasted and roughly chopped
1–2 tbs water
Sea salt
Powdered sugar for dusting
Method
1. Work the almond paste in a bowl together with 1–2 tbs of water until it gets soft in texture, then add the chopped roasted almonds and a tiny pinch of sea salt.
2. Whisk the heavy cream until it starts to get thick but is still shiny.
3. Cut the top off the bun. This will be the pastry’s lid.
4. Assemble your semla by spreading a spoonful of almond paste on the bottom half of the bun, followed by a dollop of whipped cream.
5. Put the lid on and dust with powdered sugar.
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.
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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.