Swedish food safaris on land – from foraging to truffle hunting

The foraging culture is strong in Sweden. Come late summer and early autumn, nature lovers of all ages – top chefs included – head into the forest to pick berries, mushrooms and edible plants. Finding blueberries, chanterelles and other seasonal treats is often as enjoyable as eating them.

With 70 per cent of Sweden covered in forest, good foraging grounds are rarely far away. Thanks to Sweden’s Right of Public Access, everyone is free to explore nature and pick wild berries and mushrooms, provided they do so with respect for the surroundings and wildlife.

For beginners, joining an experienced guide is a good way to learn what to look for – and what to leave alone. Mushroom expert and author Niki Sjölund, for example, runs mushroom courses just outside Stockholm.

Wild berries – small flavours of the Swedish summer

From Midsummer onwards, Swedish forests begin to fill with berries. Blueberries are among the easiest to find, growing low to the ground in forests across much of the country. Wild raspberries also appear in sunny clearings, forest edges and along paths, offering a soft, fragrant sweetness that marks the height of summer. Later in the season, lingonberries add flashes of red among the greenery.

In northern Sweden, keep an eye out for cloudberries (‘hjortron’). These golden berries thrive in boggy terrain and are highly prized for their distinctive sweet-tart flavour. They are traditionally made into jam and served with waffles or desserts, but you’ll also find cloudberries used in everything from pastries to drinks.

Wild strawberries (‘smultron’) are another Swedish summer favourite. Smaller than cultivated strawberries and intensely aromatic, they grow in sunny spots along forest edges, paths and meadows.

If you want to experience berry picking like a local, bring a small container, wear suitable shoes and make a day of it. The berries you bring home can become jam, a pie topping or simply an addition to breakfast the following morning.

Chanterelles – Sweden’s ‘forest gold’

Late summer and autumn bring one of Sweden’s most sought-after forest ingredients: the chanterelle. Known for its golden colour and delicate, peppery flavour, it is often referred to as ‘forest gold’.

Finding a good chanterelle spot is something of an art – and Swedes tend to keep their favourite locations to themselves. Once gathered, the mushrooms need little embellishment. Fry them in butter and serve them on toast, add them to pasta or use them in a creamy sauce.

There are many edible mushroom species in Sweden, but also poisonous ones that can be mistaken for edible varieties. If you’re new to mushroom picking, go with a knowledgeable guide or take a dedicated mushroom course to learn how to identify them safely and confidently.

The truffle: Gotland’s black gold

Sweden may not be the first country that springs to mind when you think of truffles, but the island of Gotland has developed a thriving truffle culture of its own.

The Burgundy truffle grows naturally on the island, where the limestone-rich soil creates favourable conditions. Autumn is the time to experience it, with October and November particularly good months for a truffle-focused trip.

One of the highlights is the annual Gotland Truffle Festival, held in November. In 2026, the festival takes place from 13–15 November, while Truffle Month runs from 9 October to 15 November. Expect truffle hunts, special menus and events celebrating Gotland’s locally grown delicacy.

A guided truffle hunt offers a chance to head out with trained truffle dogs and learn how the fungi are found beneath the soil. Afterwards, seek out Gotland restaurants serving seasonal truffle dishes – an autumn experience that combines local food traditions with time outdoors.

Whether you return from the forest with a basket of chanterelles, a handful of blueberries or simply a better understanding of what grows here, foraging is a great way to get closer to Swedish nature.