Food|August 2025
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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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
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.
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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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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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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.
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Food|August 2025
The key to making a great grain bowl lies in the balance and contrast of flavours, textures, and temperatures. By following this easy four-step process, you can combine wholesome grains with vibrant vegetables and dressings, creating endless seasonal variations.