Food at Sjölunden | Concordia Language Villages

Food at Sjölunden

In the morning, we gather for frukost, which is served buffet-style and includes smörgåsar (open-faced sandwiches) and oatmeal or granola with yogurt. Lunch and dinner are served family-style and feature traditional husmanskost (comfort food), as well as items of international cuisine enjoyed in contemporary Sweden.  In addition, all meals come with freshly baked bread from our onsite bakery. 

But it is more than just Swedish food, it’s Swedish customs as well.  For example, Sjölunden tradition has us wait until everyone has been served before anyone begins. We end each meal by singing “tack for maten” to our kitchen staff. 

Your counselors will say “smaklig måltid” and you’ll respond “tack, detsamma,” then everyone will begin the meal. If you want more food, you must ask for it to be passed to you in Swedish—a great opportunity to practice your new vocabulary! Your counselors will help you remember the words if you need a reminder. We end each meal by singing “thank you for the food” to our kitchen staff.

Special Dietary Needs

If you have food allergies, are vegetarian, or have other special dietary needs, just let us know. The chefs at Sjölunden will be happy to provide authentic and delicious meals that suit your needs.

Try a Recipe at Home

Swedish Meatballs
A Swedish classic.

Serves 10

1 ½ lbs - Ground beef
1 lbs - Ground pork
3 count - Egg
1 ¼ cup - Bread crumbs
1 ½ cup - Milk
1 Tbsp - Salt
1 tsp - Black Pepper
1 tsp - Ground nutmeg
1 Tbsp - Fresh dill, chopped
2 cloves - Garlic, minced
¾ cup - Flour
4 cups - Beef stock
Oil - For frying

Mix the beef and pork together. Add the eggs, bread crumbs, milk, salt, pepper, nutmeg, and dill. Mix until they are combined. Over-mixing will give you chewy meatballs. Form the mixture into small balls and fry in some oil until they are browned. Remove the meatballs from the pan and add the flour and enough oil to make a roux. Add the beef stock and simmer until the stock thickens into thin gravy. Put the meatballs back into the gravy and simmer slowly for about an hour. They may be cooked until done, but flavor improves with longer simmering. Serve in gravy.