Assiette Days at Sturehof
At Sturehof, we have a long-standing tradition where we, together with our guests, welcome the Swedish summer at the beginning of June – a proud tradition we call Assiette Days. During these days, we give you the opportunity to taste the very best that Swedish gastronomy has to offer. This years Assiette Days take place in the beginning of June, read more down below.
Snaps & Assiette Days 2026
On June 2–4, 2026, we welcome you to discover a wide selection of platters featuring fish, shellfish, meat, and vegetarian options, all accompanied by a carefully curated range of Swedish and Danish aquavits. Among these you will also find Sturehof's very own aquavit, developed in collaboration with the legendary Aalborg distillery in Copenhagen.
Menu June 2–4, 2026 (subject to change)
Sturehof's Luxury Platter 545 SEK
Potato pancakes with 10 g Baerii caviar, crème fraîche and red onion
Lobster tartlet with brown butter, horseradish and dill
Smoked eel with creamy egg, truffle and hollandaise sauce
Toast Pelle Janzon with quail egg
Västerbotten cheese croquette with white asparagus and Kalix bleak roe
Or choose 3 or 5 platters 210/325 SEK
Herring
Sturehof herring
Matjes herring
Dill and Västerbotten cheese herring
Wild garlic herring
Mustard herring
Rhubarb and vanilla herring
Fried pickled sprat
Archipelago-style sprat
Fish & Shellfish
Skagen mix on crispbread
Öjeby mix on baguette
Fried potato with bleak roe
Salmon tartare, chili and cucumber
Small Dalarö open sandwich
Norway lobster bisque
Roasted corn with crab dip
Meat & Charcuterie
Steak tartare
Pressed duck leg with wild garlic
Charcuterie with pickles
Smoked reindeer with horseradish and chives
Chicken croquette with Caesar dressing
Black pudding with pork
Porter-cured beef tenderloin with bleak roe
Vegetables & Vegetarian
White asparagus with hollandaise sauce
Petit choux with cheddar and truffle
Mushroom arancini with tomato sauce
Tarte flambée with Jerusalem artichoke
Green tomato soup
Goat's cheese with almonds and honey
Dessert Platter for Two 255 SEK
Princess cake
Rhubarb sorbet
Burnt manchego with almond
Pavlova with strawberries
Milk chocolate crème brûlée
The History of the Assiette Days
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.
We Offer Assiettes All Year-Round
We always have a few assiettes on the menu, but during Assiette Days, we have a menu filled with many different assiettes to choose from. Warm welcome to Sturehof to enjoy Swedish gastronomy – during our Assiette Days, and all other days of the year!