Next stop on Jamie Oliver’s enviable world food tour: Sweden. He’s living (and eating) it up in Stockholm, where specialties include such diverse delicacies as gravlax, reindeer heart, wild mushrooms, crayfish and fermented herring. “Swedish cooking is one of the unsung heroes of the cooking of the world,” Jamie says. “They have great produce and amazing ingredients. The food here is very clean, very fresh.”
Jamie always heads straight for the market when he visits a new city. Stockholm’s indoor market is a sprawling collection of restaurants, cafes and specialty purveyors. It reminds me of Mario Batali’s new Eataly in New York, which models itself after these European anti-supermarkets. Jamie samples some cured reindeer heart, which “tastes like really good roast beef,” and then picks up a salmon filet to use for homemade gravlax.