The Swedish table in Selma's time revolves around husmanskost, simple and hearty home cooking (soups, fish, rye bread), punctuated by fika: the sweet coffee break, a sacred social moment where a bun is shared. At festivities (Lucia, Jul), saffron breads and pickled fish join the smörgåsbord, the cold buffet that is nibbled. At Mårbacka, meals follow the rhythm of the seasons and the kitchen garden.

Two traveling spices, brought by ship to Baltic ports, which Sweden made its own: cardamom perfumes everyday buns, saffron gilds festive breads. Together with dill and juniper, they form the aromatic soul of this northern cuisine.