varmrätt

Varmrätt is the main course of a traditional Swedish meal, typically served after a förrätt (starter) and before dessert (efterrätt). The word literally combines varm, meaning hot, with rätt, meaning dish or course, indicating its function as the hot, substantial part of the meal.

In everyday use, the varmrätt forms the central element of the meal and is usually the most substantial course. It can be meat, poultry, fish, or a vegetarian dish, prepared hot and served with appropriate accompaniments. The course is commonly accompanied by a sauce or gravy, and is paired with starches such as potatoes, rice, or pasta, and vegetables.

Common varieties reflect seasonal and regional preferences, but the concept remains a hot, satisfying main dish rather than a cold or light item. In Nordic and modern Swedish cooking, varmrätter range from traditional meat or fish dishes to contemporary vegetarian options, with preparation methods including roasting, braising, frying, or steaming.

In restaurant settings, varmrätt often corresponds to what is called the main course or huvudrätt on a menu. The course is typically served after the förrätt and before the dessert, and may be paired with wine or other beverages. The exact tradition and presentation can vary by region, establishment, and personal preference, but the core idea remains the same: a hot, substantial main dish that anchors the meal.