A Week of Waffling at Brick Lane’s Swedish Restaurant Fika

By tikichris Last edited 115 months ago
A Week of Waffling at Brick Lane’s Swedish Restaurant Fika

Hej! How was your Våffeldagen? What!?! You didn’t celebrate Swedish Waffle Day yesterday!?! Well as tragic as a missed opportunity to eat waffles all day may be, there’s still some scrumptious hope: a whole week of special waffles at the dandy Scandi Brick Lane eatery, Fika! This charming little gem of a restaurant started serving a special waffle menu on Monday and will continue until Sunday night with such Swedish waffle-topping delicacies as savoury reindeer salami or sweet (and tangy) lingon berries. Waffles are priced from under £4 to £16 for a “super deluxe” vaffeltarta sweet waffle stack for three to four people.

And don’t worry if ya can’t make it over this week - Fika has waffles on their dessert menu year round.

For our Våffeldagen visit, we sampled a couple of starters and mains from Fika’s regular menu and saved the waffles for dessert. Special menus aside, Fika is certainly worth remembering for the handsome portions of Swedish meatballs and pickled herring we started out with last night. The lax planka (grilled salmon from Billingsgate Market on a plank with Hollandaise sauce) was some of the best salmon we’ve had in long time, while reindeer sausages served with pressed potatoes, tossed greens and a “vibrant” juniper berry sauce left us belly-rubbingly satisfied. A refreshing Kopparberg Swedish pear cider in a frosted glass did our meal crisp justice. And then the waffles! We got a stack o’ wonder with jams and sauces and ice cream and more. Yum.

We waddled out of Fika and down Brick Lane glad to have indulged in one of Sweden’s tastiest of traditions at such a cosily Nordic spot. With cocktails named after Abba songs, life-size artificial turf reindeer sipping from teacups on the wall and homey food at reasonable prices, Fika is a find!

Fika is located at 161a Brick Lane. Visit their website for hours, specials and more.

Photography by Chris Osburn

Last Updated 26 March 2009