Food at Sjölunden

We eat three main meals each day at Sjölunden. Classical Swedish food is typically hearty and varies according to region.

Each morning we gather for frukost (breakfast), which is served buffet-style and includes open-faced sandwiches, oatmeal or granola with yogurt. Lunch and dinner feature Swedish husmanskost (traditional food) as well as international cuisine enjoyed in modern Sweden. We enjoy bread baked fresh on site every day.

You’ll learn meal-time vocabulary (names of foods, utensils and useful phrases) at the beginning of each meal. Then, once food is brought to your tables, Sjölunden tradition holds that you’ll wait until everyone has been served before your table begins to eat.

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.