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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
Yellow pea hummus
For our signature hummus, we use Nordic yellow peas – a sweet and robust alternative to classic chickpeas. Enjoy it in salads, as a dip, or turn it into a creamy, satisfying soup base.
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Ingredients
200g dried yellow split peas, soaked overnight
½ red chilli, cut into 3 pieces
2 garlic cloves, peeled
Juice of ½ lemon
5 tbsp olive oil
Sea salt
Freshly ground black pepper
Method
Soak the split peas overnight. Rinse and place in a pot with the red chilli and garlic, along with 1.5 litres of fresh water and 2 tsp of salt.
Cover with a lid and cook over medium-low heat for about 30 minutes, or until tender but not mushy.
Drain the ingredients and reserve 100ml of the cooking water. Combine the peas, chilli, garlic, lemon juice and olive oil in a food processor.
If the mixture is too thick, add some of the reserved cooking water to achieve a creamy consistency.
Season with salt and pepper to taste.
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.