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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
Sprinkle mix
This sprinkle mix offers a creative and decorative way to top salads, sandwiches and other creations. It adds nutty, sweet and sour notes that complement other flavours in a dish. Think of it as a savoury version of a classic sweet sprinkle mix with a lot of character. Use this recipe as a guideline and experiment with your favourite seeds or dried algae. If dried vinegar powder is hard to come by, skip it in the mix and add some lemon juice to your dish to increase acidity.
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Ingredients
1 tsp dried vinegar powder
150g roasted sesame seeds
100g toasted onion
½ tsp salt
½ tsp black pepper
Method
1. Roast the sesame seeds in a pan on a medium heat until lightly golden brown. Let cool down.
2. Place the sesame seeds in a food processor for 3–4 seconds until the seeds are crushed but not turned into a paste. Transfer to a mixing bowl.
3. Pulse the toasted onion in the same way, making sure it doesn’t turn into a paste. Transfer the onion into the mixing bowl with the sesame seeds and add the remaining ingredients. Mix with a whisk until evenly combined.
4. Store the mix in an airtight container at room temperature for up to 14 days.
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.