In Sweden, August is not just another summer month. It's the season when the sun starts dipping a little lower in the sky, when gardens overflow with late-summer bounty—and when crustaceans take center stage. Yes, we’re talking about crayfish, or as we say around here: kräftor.
It starts quietly enough. A whisper of dill in the air, maybe a glimpse of a red paper lantern in someone’s backyard. And then suddenly, entire supermarket aisles are filled with crayfish claws, disposable bibs, schnapps, and novelty hats. Because this isn’t just about food—it’s a full-blown tradition. One that’s equal parts folklore, festivity, and late-night singing slightly out of tune.
The Kräftskiva Ritual
The kräftskiva, or crayfish party, is one of Sweden’s most beloved (and deliciously strange) seasonal traditions. It’s loud, joyful, and unapologetically messy. Think long wooden tables dressed in oilcloth, friends squeezed shoulder to shoulder, a stack of boiled crayfish in the middle, and ice-cold aquavit flowing freely.
The rules? There are a few.
You eat the crayfish cold.
You boil them with crown dill, salt, sugar, and sometimes beer.
You suck the juices noisily and proudly.
You wear a silly paper hat and sing drinking songs that no one really remembers the words to.
You have the best time doing it.
It’s a little unpretentious, a little theatrical—and exactly the kind of Swedish ritual we love at Lasagnariet. Because it’s not just about what’s on the table. It’s about what happens around it.
A Taste of August: Vättern’s Finest
Crayfish season officially kicks off on August 7, but you’ll find the festivities peaking closer to the end of the month, especially around August 23, when it’s in full swing.
Now, let’s talk quality. Sweden takes its crayfish seriously—and so do we. Some of the best freshwater crayfish come from Lake Vättern, the second largest lake in Sweden, known for its crystal-clear waters and prized shellfish. Vättern crayfish are meaty, tender, and deeply flavorful. If you’ve never tasted them, imagine a lobster that shrunk down and got a little cooler.
A few years ago, we bought our first batch of crayfish at Hav in Hötorgshallen.
The quality was stunning. We enjoyed them the classic way—boiled with dill crowns, salt and sugar, served cold with Västerbotten cheese and a slice of knäckebröd. But then came the twist: we used the shells to prepare a velvety and super tasty crayfish bisque with basil and dill.
And they’re not just good on their own. They’re spectacular when given the Lasagnariet treatment.
Crayfish + Lasagna? Oh Yes.
Here’s the thing. When you’re lasagna-obsessed like us, you start seeing layers everywhere. And that includes crayfish. After all, why stop at sucking the shells when you can simmer them into a rich, velvety bisque and make something a little more… decadent?
That’s how our Seasonal Lasagna with Crayfish Bisque, Burrata & Dill was born.
We take inspiration from the kräftskiva table—the aroma of dill, the briny sweetness of shellfish, the late summer air—and transform it into layers. Our house-made pasta sheets are stacked with a luscious crayfish bisque reduction, fresh dill, and creamy burrata. It’s seafood comfort food with a twist. No hats required (but we won’t stop you).
It’s like if a kräftskiva got lost in an Italian coastal village, and someone’s nonna rescued it with a baking tray.
Why It Works
Because tradition doesn’t have to stay static. And because food is storytelling.
The crayfish lasagna captures something uniquely Swedish while also leaning into our love of Italian craft. It’s a dish that lives between two cultures—just like many of us do. One foot in the Stockholm archipelago, the other in the hills of Emilia-Romagna.
And it’s not just about novelty. Crayfish and dill have a delicate, unmistakable harmony. They sing the song of late summer. When paired with the richness of bisque and the gentle pull of melted burrata, something magical happens. It’s comforting without being heavy. Luxurious but not flashy. And yes—perfectly layered.
Since Always, Crayfish
Did we mention this is an old tradition?
Crayfish have been eaten in Sweden for centuries, but the kräftskiva as we know it didn’t catch on until the 1900s. For a long time, crayfish were considered a bit of a delicacy, reserved for nobility and upper-class feasts. Overfishing led to seasonal restrictions, and by the 20th century, August became the only time you could legally harvest them.
What started as a scarcity-driven regulation turned into an excuse for Swedes to party with paper lanterns, bibs, and snapvisor (drinking songs).
There’s something beautiful about the fact that a once-rare resource became a unifying tradition—shared in backyards, parks, and balconies all over the country. It’s food culture at its best: simple, seasonal, social.
Layered Like Life
Here at Lasagnariet, we like to say: Life is made of layers.
And so is this moment in the Swedish calendar. Crayfish season marks the end of something. The slow farewell to summer. The beginning of golden evenings, fuzzy sweaters, and that crisp air that smells like apples and rain.
It’s a time for gathering. For quiet rituals and loud songs. For combining old traditions with new ideas. For lasagna that tastes like both home and surprise.
Whether you’re going all in with a full kräftskiva this year—lanterns, schnapps and all—or you’re just looking for a way to taste the season in a cozier, simpler way, we’ve got you.
Our Crayfish Lasagna is a love letter to late August. Made with care, not gimmicks. From scratch, with love. And of course—featuring only Swedish crayfish from Vättern, because we believe the ingredients should speak as loudly as the traditions behind them.
Tips for Your Own Crayfish Moment
Not ready for a full-blown party? Here’s how to enjoy crayfish the simple way:
Boil them with lots (and we mean lots) of fresh dill crowns, salt, sugar, and a splash of beer or porter if you like.
Let them cool in their own broth overnight. That’s how they soak up all the flavor.
Serve cold, with crisp bread, Västerbotten cheese, and perhaps a little chilled schnapps (optional, but highly encouraged).
Eat outside, wear a bib, and try singing “Helan Går” without googling the lyrics.
Or… skip all that and order our takeaway seasonal lasagna version. No prep, no mess—just flavor.
Comfort Food That Celebrates
We say it all the time: we cook only good lasagna. That’s it.
But every once in a while, a dish like our Crayfish Lasagna comes along that feels a little extra special. It’s a reminder that comfort food can also be celebration food. That lasagna can adapt, evolve, and surprise.
So here’s to crayfish season. To late summer dinners. To keeping traditions alive—and giving them a new, delicious twist.
See you soon for a slice?
