Kladdkaka
Swedish sticky chocolate cake
A dense, gooey chocolate cake baked to stay moist in the center, often served during fika with cream or ice cream.
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Swedish Cuisine Guide
Swedish Allergen Guide
Fika, fish, and comfort food, with fewer surprise allergens.
Signature vibe:Hearty comfort dishes, bright seafood starters, and a strong fika (coffee-break) culture.
Common bases:Wheat flour, butter, milk/cream, and eggs in both savory and sweet dishes.
Seafood spotlight:Salmon, shrimp, and fish roe are frequent in starters and sandwiches.
Typical sides:Lingonberry jam, mashed potatoes, pickles, crispbread, and dill-forward sauces.
Good news for avoiders:Many dishes can be adapted: swap breadcrumbs, choose lactose-free dairy, or pick clean-cured fish with safe sides.
Where allergens hide:Gravies thickened with flour, mayo-based salads, and “just a little” cream or butter in pans.
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat flour and bread are everywhere: buns, toast, crispbread, and breadcrumbs used as binders and thickeners.
Dairy
Often Present
Butter, milk, cream, and crème fraîche show up in baking, sauces, and classic sides.
Eggs
Sometimes Present
Eggs are common in pastries and cakes, and mayonnaise-based salads or toppings are popular in sandwiches.
Fish
Sometimes Present
Fish is a staple in Swedish cuisine, especially salmon and small fish products used for seasoning or roe toppings.
Shellfish
Sometimes Present
Shellfish is most common in starters and open-faced sandwiches, especially shrimp mixes.
Soy
Rare
Soy isn’t central to traditional Swedish cooking, but can appear in processed foods, margarine, and some bouillon or seasoning blends.
Sesame
Rare
Sesame is uncommon in classic Swedish dishes, but may appear on breads or in modern restaurant garnishes.
Tree Nuts
Varies
Almonds and other nuts show up in bakeries and desserts (often as toppings or flour blends), but many savory dishes are nut-free by default.
Peanuts
Rare
Peanuts are not typical in traditional Swedish dishes, but can appear via dessert toppings or shared-fryer cross-contact in modern kitchens.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Ströbröd (breadcrumbs) and flour thickeners
Adds gluten even when a dish looks like “just meat and potatoes.”
Found in: Meatballs, patties, gratins, gravies, and creamy sauces
Grädde / crème fraîche / smör (cream, crème fraîche, butter)
Dairy can be used for richness in small amounts and not mentioned in menu descriptions.
Found in: Pan sauces, mashed potatoes, baked casseroles, sandwich fillings
Majonnäs (mayonnaise)
Usually contains egg and sometimes dairy or mustard-based additives.
Found in: Toast Skagen topping, shrimp mixes, sandwich cakes, salads
Fiskrom (fish roe) and “seafood garnish”
Fish allergens can appear as a small topping, not always called out.
Found in: Open-faced sandwiches, seafood starters, party platters
Bouillon/stock cubes and spice blends
May contain wheat, soy, or milk-derived flavors depending on brand.
Found in: Gravy, meatball mixtures, soups, braises
Featured Dishes
Gravlax
Gravlax (cured salmon)
Salt- and sugar-cured raw salmon, usually seasoned with dill and served thinly sliced as an appetizer.
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Kanelbulle
Cinnamon bun
A classic Swedish yeast bun with cinnamon-sugar filling, often flavored with cardamom and topped with pearl sugar.
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Kardemommeboller
Cardamom bun
Soft, aromatic cardamom buns, often knotted and brushed with butter after baking for extra richness.
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Toast Skagen
Toast Skagen (shrimp toast)
An open-faced toast topped with a creamy shrimp mixture, often finished with fish roe and dill.
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Köttbullar
Swedish meatballs
Small pan-browned meatballs, commonly served with lingonberry jam, mashed potatoes, and gravy.
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What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and Swedish.
English
- Does this dish contain wheat, rye, or barley (gluten)?
- Is the sauce or gravy thickened with flour or breadcrumbs?
- Is there any milk, butter, cream, crème fraîche, or cheese in the dish?
- Are eggs used (including in mayonnaise or as an egg wash)?
- Does it contain fish or fish roe, even as a garnish?
- Does it contain shrimp or other shellfish?
- Are any nuts (especially almonds) or peanuts used, or is there cross-contact in the bakery/kitchen?
- Is sesame used on the bread or as a topping?
- Can you prepare it on a clean surface with clean utensils to avoid cross-contact?
- Can I see the ingredient list for the bread/bun or any pre-made components?
Swedish
- Innehåller den här rätten gluten (vete, råg eller korn)?
- Är såsen eller skyn förtjockad med mjöl eller ströbröd?
- Finns det mjölk, smör, grädde, crème fraîche eller ost i rätten?
- Används ägg (t.ex. i majonnäs eller som pensling)?
- Innehåller den fisk eller fiskrom, även som topping?
- Innehåller den räkor eller andra skaldjur?
- Används nötter (särskilt mandel) eller jordnötter, eller finns risk för korskontakt?
- Finns sesam på brödet eller som topping?
- Kan ni laga den på en ren yta med rena redskap för att undvika korskontakt?
- Kan jag få se ingredienslistan för brödet/bullen eller färdiga komponenter?
Menu Glossary (Swedish)
Common menu words to help identify ingredients and allergens.
gluten= gluten
Often present in wheat flour, breads, buns, and thickened sauces.
vete= wheat
Main gluten grain used in many Swedish baked goods.
råg= rye
Common in crispbread; contains gluten.
korn= barley
Contains gluten; may appear in breads and beers.
vetemjöl= wheat flour
Key gluten source; also used to thicken gravies.
ströbröd= breadcrumbs
Often used in meatballs and as a binder; usually contains gluten.
mjölk= milk
Dairy ingredient used in doughs, sauces, and mashes.
grädde= cream
Common in sauces and desserts; dairy risk.
smör= butter
Very common for frying and baking; dairy risk.
ost= cheese
Dairy ingredient; may be hidden in pies, gratins, and spreads.
ägg= eggs
Common in cakes and mayo-based toppings.
majonnäs= mayonnaise
Usually contains egg; sometimes used heavily in sandwich fillings.
fiskrom= fish roe
Fish allergen; often used as a small topping.
fisk= fish
Common in Swedish starters and smörgåsbord items.
skaldjur= shellfish
Often means shrimp/crab; high risk in some sandwiches and salads.
mandel= almond
A tree nut; can appear in bakery toppings or fillings.
jordnötter= peanuts
Less traditional, but can appear in modern desserts or cross-contact.
sesamfrön= sesame seeds
Sometimes used on breads; ask if you avoid sesame.
Frequently Asked Questions
It can be, but many classics rely on wheat bread, buns, and flour-thickened gravies. Look for naturally gluten-free options and ask about breadcrumbs and sauces.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
Niblu provides ingredient and allergen guidance based on typical recipes and menu context. Ingredients vary by restaurant, so always confirm with staff and disclose allergies directly before ordering.