Text and Photo copyright 2025 JE Nilsson, CM Cordeiro
A Swedish julbord is often described as “a lot of food,” but it is also a meal with a recognisable structure and a set of shared habits. Many guests begin with something warm to drink, then move through the buffet in a familiar sequence, cold dishes first, warm dishes second, dessert and coffee last. Julbord is commonly eaten in “rounds,” with several smaller visits rather than one large plate.
A west coast setting, classic julbord by the sea
On the Swedish west coast, the julbord is often framed by the sea, both literally and in the menu. In Gothenburg and the archipelago, Christmas dining is frequently described in terms of herring and salmon variations, and, in some settings, more pronounced seafood and shellfish elements.
At Långedrag Värdshus, the julbord is presented as a classic “julbord by the sea,” with views over Göteborg’s archipelago. Their description highlights several kinds of herring, salmon prepared in different ways, cold cuts, and warm staples such as Jansson’s frestelse, boiled Christmas ham, prinskorv, and homemade meatballs, followed by a large dessert table.
Continue reading “Julbord on the West Coast: Herring, Ham, and Holiday Rhythm”
