The first time we served our assiettes was in 1995, and it was our then head chef, Pelle Sturén, who initiated it and created the menu. He wanted to reintroduce the old tradition of serving classic Swedish dishes in smaller, more appealing portions.

"Serving assiettes, or 'gaffelbitar' as they have also been called, is an ancient tradition in the history of Swedish restaurant cuisine. It has been done ever since Swedish gastronomy and pub culture were born. I think our Assiette Days are days that everyone should experience. It's fantastic to sit together and share exquisite small dishes; there's no better occasion to experience the best of Swedish food culture!" says Pelle Sturén, who still works at Sturehof today.

Initially, our Assiette Days took place during the winter, but around 2005 we realized it would be much nicer to move the event to early summer. Since then, this has become a standing and important tradition for both us and our guests, where we together celebrate the summer with good, classic Swedish food.