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An excellent introduction to Scandinavian cuisine, this low-key café/deli goes from strength to strength. The daily smörgåsbord features an array of traditional open sandwiches & salads
available in a pick-&-mix format, to eat in or take out. Slices of home-baked rye bread are topped with strongly flavoured essentials: mustard-spiked herring or Norwegian smoked salmon; rare
roast beef or Danish salami; egg mayo or Swedish Greve cheese. Salads are also on the money – beetroot & apple with a crème fraîche dressing, say. For something more meaty, go for a plate of
Swedish meatballs with potato salad or a Scandinavian hot dog, before finishing with something sweet: Danish strawberry layer cake or a Swedish cinnamon bun. Prices are on the high side, but the
quality more than justifies the outlay.
When I planned my first visit to Scandinavian Kitchen, all I could think about were cinnamon buns. Or, more specifically: Scandinavian Kitchen’s famous kanelbullar, recommended to me by none other than a native Swedish friend. I’ve been craving to get my hands on them ever since I first tried their recipe at home; although perfectly edible, my lovely little buns were a far cry from anything you’d get in a real Nordic bakery.If, one month ago, you’d told me I was about to visit Scandinavian Kitchen and not have a cinnamon bun, I’d have laughed in disbelief. What? No cinnamon bun? Ridiculous. Impossible. Not gonna happen. Skim through my personal food lover’s code of honor, and you’ll find “eating anything other than a cinnamon bun at a Nordic cafe” under the definition of “gross misconduct” (next to “serving pizza with dips and sauces” and “calling coffee with milk a latte”, in case you’re wondering)...
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