In the last year or so, the Boston Globe has been featuring occasional reviews of restaurants in other countries. Knowing I have a few readers in Sweden, I thought I would mention this week’s review, about a restaurant in Stockholm. (If you go, let me know how you like it.)
Luke Pyenson writes, “Occasionally you see a plate of food so beautiful, it’s almost difficult to take the first bite. Imagine 20 such plates on the same table. This is what you’re up against at Rosendals Tradgard, an expansive and unique bakery-cafe-and-garden here. As you approach it, the aromas hit you, then once inside, on an impossibly long table, you see morning buns, pastries, savories, sandwiches, cakes, tarts, and everything in between. As gorgeous as this veritable smorgasbord is, the sheer attractiveness of it all — like Scandinavia itself — is a bit intimidating.
“Located on Djurgarden, one of the 14 islands that make up Sweden’s pristine and enchanting capital city, Rosendals Tradgard is a place with history. First sold to soon-to-be crowned King Karl XIV Johan in 1817, the land around the restaurant was developed by the Swedish Horticultural Society for gardening and horticultural education in the early 1860s. Today, the vast complex comprises sprawling gardens (including a rose garden and apple orchard) where fruits and vegetables are cultivated, plus a cafe, bakery, plant shop, and food shop located in greenhouses. In keeping with the spirit of the Swedish Horticultural Society, there are courses, lectures, and a variety of other cultural activities around biodynamic gardening.” Click for more about the food.
And if you are in the Greater Boston area and hungry for Swedish Cardamom Rolls (kardemummabullar), check out the 43rd annual Scandinavian Fair tomorrow, Saturday, at the Concord-Carlisle Regional High School, 500 Walden St., Concord, MA, 10 a.m. to 3 p.m.
Or you could try a recipe from Epicurious, here. It’s a bit of work. Suzanne once made the rolls for Erik, but not since having a two-year-old who likes to take charge in the kitchen.
Photo: Luke Pyenson for the Boston Globe
A plate of fresh-baked kardemummabullar at Rosendals Tradgard in Stockholm.
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