typical dishes

Plankstek is originally a Hungarian dish,fatányéros, that already was on the menu in 
1900 in the famous Budapest restaurant Gundel, and that traditionally was served on a board.
The Plankstek was introduced in Sweden by the famous cook Peder Bornebusch, who served the steak on an oak board. Ever since, it is on the menu in almost every Swedish restaurant. Also in the variant of salmon steak.

Pytt i panna is a culinary dish consisting of chopped meat, potatoes, and onions fried, similar to a hash. The term is Swedish for "small pieces in pan". It is a popular dish i all the Scandinavian countries, In Denmark it is called biksemad, literally meaning "mixed food".
Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce.The dish was originally made from leftovers of past meals, but now it is also common to prepare pytt i panna from prime ingredients.

Kalops is a traditional Swedish beef stew that is slowly cooked with vegetables and spices, most notably allspice berries which gives it its distinct flavor.  Traditionally it is always served with potatoes and red pickled beets.  Delicious and belly-warming, this is the perfect comfort food for a cold Winter’s evening.
The dish was discribed in Cajsa Wargs cookbook from 1755. Cajsa Warg, was a Swedish cookbook author and one of the best-known cooks. The cookbook is still in use in the Swedish kitchen in homes and restaurants.