As one with roots in Kiruna, north of the arctic circle, I have always come back to Stockholm (from my current country of residence, USA), looking forward to an authentic northern meal at Knut. In the beginning, Knut stayed true to its mission and served solidly northern Swedish cuisine, kroppkakor, palt, rårakor with fried pork, and I think maybe also fried pickled herring. Mmmm! As time has passed, Knut has become a hot spot, hard to get a table at, and with timed seating slots. Congratulations to Knut! Who would have thought that the simple, but comforting and delicious cooking of my grandmothers' would be such an attraction for the A, AA and AB crowd (only old timers remembering car license plates from the fifties and sixties would know what I mean). Knut is still at it, but with an edge probably brought on by the competition for customers with an evermore demanding craving for variations. .The signature berry of the arctic, the cloudberry (hjortron), now has a central position at Knut, in drinks as well as dishes. I will always love cloudberries, but klappgröt was originally made with blueberries (the variety that turned your tongue blue for three days), and it floated in the milk. Knuts hjortronklappgröt does not float, but is still delicious! All other variations of recipies from Y, W, Z, AC and BD and other northern provinces might help popularize their culture. That's great, just as long as the A-crowd ("Stockholmsjävlarna" as they were once called) don't move up there.
As one with roots in Kiruna, north of the arctic circle, I have always come back to Stockholm (from my current country of residence, USA), looking forward to an authentic northern meal at Knut. In the beginning, Knut stayed true to its mission and served solidly northern Swedish cuisine, kroppkakor,...
