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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...
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