Huvfrätt

Huvfrätt is a term encountered in Nordic culinary writing and menus to describe the principal course of a meal. It designates the dish that serves as the centerpiece and is typically built around a single protein prepared by roasting, braising, or grilling, served with vegetables and a starch to create a balanced plate.

Its etymology is unclear; huvfrätt appears to be a modern or regional coinage rather than a long-standing traditional label, and usage varies among chefs and home cooks. In practice, the term signals a main-course category rather than a fixed recipe.

Typical examples include beef huvfrätt with roasted root vegetables and a rich gravy, or pork huvfrätt with apples and cabbage. Preparation emphasizes a clear main component with supporting flavors rather than multiple competing proteins. Seasonings commonly draw on Nordic and continental traditions, such as thyme, juniper, garlic, and black pepper, with a sauce or jus to unify the dish.

In menus, huvfrätt is used to differentiate the main course from starters and desserts and from lighter dishes. It is not a fixed recipe but a category that can include variations by season, venue, and dietary needs. Vegetarian or vegan huvfrätt variants use mushrooms, lentils, or roasted vegetables as the centerpiece, paired with the same structure of sides and a sauce to maintain the sense of a main course.

Reception of the term is primarily within contemporary writings and restaurant menus; it has limited recognition outside Nordic countries and is not part of formal culinary canon.