Best restaurants and what to eat
Sweden
Malmö’s food culture reflects its Baltic coast setting, Skåne farmland, and long history as a trading port. The city is especially known for modern Nordic cooking, excellent seafood, rye breads, smoked and pickled fish, and farm-driven produce from the surrounding region.
Sweden’s iconic tube-paste cod roe spread, creamy, salty, and faintly smoky, is especially popular on buttered crispbread and boiled eggs. In Malmö, it fits the regional preference for straightforward, briny flavors that pair well with rye and dairy.
Smoked eel is a classic Skåne specialty with rich, oily flesh and a deep woodsmoke aroma. It is traditionally served with potatoes, eggs, and bread, making it one of the most luxurious coastal delicacies associated with southern Sweden.
Pike-perch from the waters around southern Sweden has a delicate, mildly sweet flavor and a firm, fine flake. It is prized in refined Nordic cooking, often pan-fried or served with light cream sauces and seasonal vegetables.
Pickled herring is a cornerstone of Swedish table culture, offered in briny, mustard, onion, or dill variations. Around Malmö, it is enjoyed on crispbread or potatoes with sour cream, dill, and sharp cheese.
Baltic and North Sea salmon appear in Malmö cuisine smoked, cured, or gently baked. Its silky texture and clean richness make it a staple with rye bread, dill, and mustard sauces.
This small Baltic herring is a humble but beloved fish with a tender texture and pronounced maritime flavor. It is often fried crisp and served with mashed potatoes, lingonberries, and pickled accompaniments.
A southern Swedish aquavit style marked by caraway, dill, and other Nordic botanicals, typically served chilled in small glasses. It is a classic companion to herring, smörgåsbord foods, and festive seafood meals.
Craft gin from the Malmö region often highlights local herbs and coastal botanicals with a clean, juniper-led profile. It is usually enjoyed in mixed drinks or with tonic, reflecting the city’s modern distilling scene.
A regional aquavit expression associated with southern Swedish table traditions, featuring caraway spice, citrusy lift, and a dry finish. It is traditionally served ice-cold alongside pickled fish and hearty holiday dishes.
Southern Swedish beer tends to be clean, malt-forward, and food-friendly, ranging from crisp lagers to hopier modern craft brews. In Malmö it is often poured with seafood, sausages, and open-faced sandwiches.
Dark porter has a long Swedish tradition and remains popular in the south for its roasted malt, cocoa, and coffee notes. It pairs well with smoked fish, gamey flavors, and rich desserts.
Crisp Swedish lager is a standard companion to everyday Malmö dining, valued for its refreshing bitterness and clean finish. It is served well chilled, often with fish, shellfish, and fried dishes.
Salted herring cured and served in a straightforward southern Swedish style, with a firm texture and pronounced savory depth. It is often paired with potatoes, onions, and mustard or cream sauces.
A herring sandwich that layers pickled fish on buttered bread, often with onion, egg, and herbs. It is a classic Swedish open-faced snack that captures the city’s fondness for simple, briny combinations.
A halved egg topped with shrimp and mayonnaise, sometimes finished with dill and lemon. This elegant yet familiar starter is a staple of Swedish buffets and café menus.
Though the name is Danish, this style is common in the Malmö borderland food culture: an open sandwich piled with herring, onions, herbs, and creamy garnishes. It is a generous, elegant bite that reflects the city’s cross-Baltic influences.
A skillet hash of diced potatoes, onions, and meat, often crowned with a fried egg and pickles. In Malmö kitchens it is a hearty, economical comfort dish with crisp edges and savory depth.
A lightly fermented Swedish sausage with a tangy, spiced flavor and coarse texture. It is commonly served with dill potatoes, mustard, and pickled beets.
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