julbord

Julbord, meaning Christmas table, is a traditional Swedish Christmas buffet served during December, with the main event on Christmas Eve. It features a sequence of dishes arranged on a long table, starting with cold dishes and proceeding to hot dishes, followed by cheeses, breads, and desserts. The format invites guests to sample a wide range of flavors in one sitting and is commonly enjoyed at home, in restaurants, or at workplaces during the holiday season.

The cold portion (kallbord) typically includes several varieties of pickled herring (sill) in different sauces such as onion, dill, and mustard, along with gravlax (cured salmon) and sometimes smoked salmon. Additions may include hard-boiled eggs, gravlax-related sauces, and various salads. The hot portion (varmtbord) commonly features Janssons frestelse, a creamy potato and anchovy casserole; meat dishes such as meatballs (köttbullar) and small sausages (prinskorv); and often a glazed Christmas ham (julskinka). Lutfisk is included in some families or regions.

Accompaniments and bread form an essential part of the spread, including boiled or mashed potatoes, crispbread, butter, and cheese. Desserts and coffee follow the main courses, with rice porridge (risgrynsgröt) or similar dishes and a selection of cheeses and sweets. A traditional dessert moment may involve a hidden almond in the porridge, linked to a small prize.

Beverages commonly paired with julbord include glögg (mulled wine) and snaps (aquavit), sometimes beer or wine, with coffee served after the meal. The julbord reflects Swedish culinary traditions and social customs surrounding the Christmas season, while regional variations and family traditions produce a broad range of menus.