Stockholm, the cosmopolitan capital of Sweden, is renowned for its great fashion, beautiful blondes, and refined interior design. But the city's denizens also apply their aesthetic rigor and regard for natural beauty to an increasingly relevant culinary scene. Pristine raw materials make all the difference because while the growing season here isn't long, it's exuberant. In the outskirts of the city, sweet, jewel-like berries weigh groundcover down in the late summer, from midnight-hued blueberries to thick strands of bright red lingonberries; fresh, feathery-skinned new potatoes taste of earthy minerals; wild chanterelles gathered from dewy glades fill plates in the early fall. Year-round, locals feast on salmon striated with fat fished from clean waters, while the summer brings archipelago parties soaked in caraway-scented snaps and dill crown-boiled crayfish parties. International variety may not be the city's strong suit, but the local cuisine is a world unto itself, nuanced and unfussy.