We’ve eaten Ölands bread, one of my favourite sorts of bread since I first bought it as an architecture intern in Gotheburg. A lot of cheese in tubes, with different flavours, something I don’t get to eat on a normal day because it’s not “real food”. Kroppkakor, island’s signature dish, a sort of potato dumpling filled with meat or mushrooms. And finally, a visit to Lammet & Grisen, a truly Serbian, I mean Swedish, tavern-like experience with lots of really tasty meat.
