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Rhubarb compote with olive oil
Food|June 2026
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|August 2025
Cinnamon bun pudding
Our classic bread pudding features rebaked buns and vanilla, served with fluffy whipped cream. It's a cinnamon-bursting sweet treat and a clever way to make use of leftovers.
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Ingredients
3 cinnamon buns (preferably day-old)
4 eggs
2 egg yolk
4dl sugar
4dl milk
1 vanilla pod
Method
Bring milk and one deseeded vanilla pod to a boil, and then let sit for 30 minutes.
In a bowl, whisk together the eggs, the two egg yolks and the sugar.
Take out the vanilla pod and pour the milk into the egg-and-sugar mix.
Cube the cinnamon buns into small pieces, about 2 centimetres in size, and put them in an oven-safe dish.
Pour the liquid over the bun cubes and make sure it is well mixed. Let sit for 20 minutes.
Bake in the oven at 160°C for about 45–55 minutes, or until set.
Selected recipes from the ARKET CAFÉ
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Citrus spritz
Food|May 2026
This spritz is a savoury, non-alcoholic aperitif featuring lemonade, rosemary and orange. Bursting with flavour, it's an ideal refreshment for casual summer get-togethers.
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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.
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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.