Something’s going on in Luleå. The city boils, fries, night-bakes, deep fries, sautés, braises, pickles and preserves, eats, drinks and enjoys every day of the week. Meet Luleå’s new, thriving restaurant culture. A small White Guide galaxy, well worth a visit for any food lover.
Slow-cooked ox cheek braised in red wine, or tuna tartar gyoza tacos. Duck breast spring rolls or reindeer veal and black pudding. Local horse, beef or reindeer blood sausage with roasted winter apples. Elk carpaccio or smoked, rimmed arctic char.
Guinness boiled ox cheek or lavaret roe blini. Grilled deer sirloin and homemade, lightly smoked deer sausage or a pâté made with self-caught pike. Lamb knuckle with local archipelago sausage or ptarmigan, pan-fried on the bone. Blue mussels with smoked potatoes or deep-fried small lavaret on flatbread. Swedish Mountain Cattle from a meat locker or 150 degree hung beef from Norrbotten County farms. Ptarmigan breast with ptarmigan blueberry sausage, reindeer topside and whisky gravy or just simply Kalix lavaret roe. This is just a small selection of the items offered on Luleå’s menu.
To dine out or outside...
To eat out has two different meanings in Luleå. Treat yourself and visit one of the local gourmet restaurants, or enjoy food cooked and served outside....Find out more
Local culinary dictionary
Learn some local "food words".
KÅSA: Traditional drinking or serving container made out of wood. Mostly used for drinking coffee out in the forest.
In the picture: mulled wine in a kåsa also works well and tastes the best with saffron buns.Learn more words