{"id":9578,"date":"2025-02-26T14:28:12","date_gmt":"2025-02-26T13:28:12","guid":{"rendered":"https:\/\/sturehof.com\/en\/?page_id=9578"},"modified":"2026-05-07T16:43:33","modified_gmt":"2026-05-07T14:43:33","slug":"assiette-days-at-sturehof","status":"publish","type":"page","link":"https:\/\/sturehof.com\/en\/assiette-days-at-sturehof\/","title":{"rendered":"Assiette Days at Sturehof"},"content":{"rendered":"\n\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
Assiette Days at Sturehof<\/h1>\n\t\t\t\t\t\t
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.<\/p>\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\tBook a table<\/a>\n\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\n\t\t\t\t\n\t<\/figure>\n
\n\t\t\tSnaps & Assiette Days 2026\t<\/h2>\n\t
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.<\/p>\n
Menu June 2-4, 2026 (subject to change)<\/strong><\/p>\n
Potato pancakes with 10 g Baerii caviar, cr\u00e8me fra\u00eeche and red onion<\/p>\n
Lobster tartlet with brown butter, horseradish and dill<\/p>\n
Smoked eel with creamy egg, truffle and hollandaise sauce<\/p>\n
Toast Pelle Janzon with quail egg<\/p>\n
V\u00e4sterbotten cheese croquette with white asparagus and Kalix bleak roe<\/p>\n
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Or choose 3 or 5 platters 210\/325 SEK<\/strong><\/p>\n
Herring<\/em><\/p>\n
Sturehof herring<\/p>\n
Matjes herring<\/p>\n
Dill and V\u00e4sterbotten cheese herring<\/p>\n
Wild garlic herring<\/p>\n
Mustard herring<\/p>\n
Rhubarb and vanilla herring<\/p>\n
Fried pickled sprat<\/p>\n
Archipelago-style sprat<\/p>\n
Fish & Shellfish<\/em><\/p>\n
Skagen mix on crispbread<\/p>\n
\u00d6jeby mix on baguette<\/p>\n
Fried potato with bleak roe<\/p>\n
Salmon tartare, chili and cucumber<\/p>\n
Small Dalar\u00f6 open sandwich<\/p>\n
Norway lobster bisque<\/p>\n
Roasted corn with crab dip<\/p>\n
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Meat & Charcuterie<\/em><\/p>\n
Steak tartare<\/p>\n
Pressed duck leg with wild garlic<\/p>\n
Charcuterie with pickles<\/p>\n
Smoked reindeer with horseradish and chives<\/p>\n
Chicken croquette with Caesar dressing<\/p>\n
Black pudding with pork<\/p>\n
Porter-cured beef tenderloin with bleak roe<\/p>\n
Vegetables & Vegetarian<\/em><\/p>\n
White asparagus with hollandaise sauce<\/p>\n
Petit choux with cheddar and truffle<\/p>\n
Mushroom arancini with tomato sauce<\/p>\n
Tarte flamb\u00e9e with Jerusalem artichoke<\/p>\n
Green tomato soup<\/p>\n
Goat’s cheese with almonds and honey<\/p>\n
Dessert Platter for Two 255 SEK<\/p>\n
Princess cake<\/p>\n
Rhubarb sorbet<\/p>\n
Burnt manchego with almond<\/p>\n
Pavlova with strawberries<\/p>\n
Milk chocolate cr\u00e8me br\u00fbl\u00e9e<\/p>\n
\n\t\t\tThe History of the Assiette Days\t<\/h2>\n\t
The first time we served our assiettes was in 1995, and it was our then head chef, Pelle Stur\u00e9n, who initiated it and created the menu. He wanted to reintroduce the old tradition of serving classic Swedish dishes in smaller, more appealing portions.<\/p>\n
“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!”<\/em> says Pelle Stur\u00e9n, who still works at Sturehof today.<\/p>\n
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.<\/p>\n\n\t\t\t\t\n\t<\/figure>\n
\n\t\t\tWe Offer Assiettes All Year-Round\t<\/h3>\n\t
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\n\t\t\t\t\t\t\t\t\t![\"sturehof-snaps-assiettdagar-webb\"](\"https:\/\/sturehof.com\/en\/wp-content\/uploads\/sites\/2\/2026\/05\/sturehof-snaps-assiettdagar-webb.png\" "\\"sturehof-snaps-assiettdagar-webb\\"")
\n\t<\/figure>\n![\"assiettdagarna_webb\"](\"https:\/\/sturehof.com\/en\/wp-content\/uploads\/sites\/2\/2025\/02\/assiettdagarna_webb.jpg\" "\\"assiettdagarna_webb\\"")
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