Although Sweden is located in the cold Nordic countries, agriculture is not well developed, but this does not mean that the Swedes do not have "aspirations" when it comes to food.

Since it is Scandinavia, there is no shortage of herring. But herring is not for everyone, but those who like it esteem it. In Sweden, the most common way to eat herring is pickled herring. It is placed in acidic brine and lasts for a long winter. It is the traditional way of preserving raw herring.

Most seafood vendors sell a variety of different flavours of pickled herring, mustard, cream, and dill.

Meatballs are part of the cuisine of many different countries, and Swedish meatballs are the most prominent and representative part of the national cuisine tradition.

Children here eat meatballs almost every other day. Swedish meatballs are small in size and are usually baked or fried and served with cream-based gravy, mashed potatoes, pickled cucumber, and lingonberry sauce.

Meatballs and gravy may seem like a greasy dish and the acidity of the lingonberries provides a nice contrast. The quality of the meatballs will also vary from place to place. Most of the meatballs in high-end restaurants are made with real meat, while those in retail outlets will have a semi-filler component.

Cured salmon is a dish that is very popular in the Nordic region, usually salmon marinated in sugar, salt, and dill and served as an appetizer, as a snack with bread, or with potatoes.

Cured salmon originates from the early days when fishermen would put their freshly caught salmon into sand pits and salt it, thus allowing the salmon to ferment slightly and preserve it.

Today, instead of relying on fermentation, the salmon is cured for several days in a mixture of salt, sugar, and dills, but still retains the name gravlax.

The Swedish apple pie is unique in that there is no hard crust, but rather a simple, roughly chopped apple in a pie dish, topped with a seasoned batter and baked in a preheated oven.