Ep 14. Stockholm

In the Bizarre Foods season 16 episode 14 titled "Stockholm," host Andrew Zimmern travels to the capital city of Sweden to explore its unique cuisine. With a long history of fishing and farming, the country is known for creating flavorful dishes using fresh and local ingredients.

Zimmern begins his culinary adventure by meeting with Chef Magnus Nilsson, a renowned Swedish chef who has dedicated his life to preserving traditional Swedish cooking. They head out to visit a farm where they pick vegetables that will be used to prepare a traditional Swedish meal.

Next, Zimmern meets with a local chef who takes him to a nearby lake to catch crayfish, a popular delicacy in Sweden. After catching a few, they head back to the chef's kitchen where they prepare a classic crayfish feast.

In the heart of Stockholm, Zimmern visits a local food market, filled with vendors selling everything from fresh fish to handmade chocolates. He tries a variety of traditional Swedish treats, including fermented herring and elk meatballs.

Next, Zimmern visits a restaurant that specializes in smoked and cured meats. The chef shows him how to smoke and cure salmon in the traditional Swedish way, using local ingredients like juniper berries and sea salt.

Zimmern's next stop is at a well-known Swedish bakery where he tries a variety of classic Swedish pastries, including kanelbulle, a sweet cinnamon roll, and semla, a cream-filled pastry traditionally eaten on Fat Tuesday.

Finally, Zimmern visits a restaurant that is reinventing traditional Swedish cuisine. The chef creates innovative dishes that incorporate Swedish ingredients, like reindeer and cloudberries, in unexpected ways. Zimmern tries a variety of dishes, including elk tartare and smoked ice cream.

Throughout the episode, Zimmern showcases the diversity of Swedish cuisine and the country's commitment to using local ingredients to create flavorful and unique dishes. He explores the history and traditions of Swedish cooking while also highlighting the innovative chefs who are putting their own spin on classic dishes.