Magazine

A Restaurant’s Take

The tastes of Swedish summer

A celebration of the season at Beacon Hill Hotel & Bistro.

Faeroe Islands gravlax with pumpernickel bread, horseradish cream, and fennel froth.
Essdras M Suarez/Globe staff
Faeroe Islands gravlax with pumpernickel bread, horseradish cream, and fennel froth.

In Sweden, explains Cecilia Idman-Rait, a co-owner with her husband of the Beacon Hill Hotel & Bistro, the start of summer is a big deal. The party begins, she says, on the Friday closest to the solstice, and “people celebrate the whole weekend.” Of course there’s a feast. Herring, strawberries, and new potatoes are always on the menu, as they are at her Boston restaurant, where the prix fixe festivities ($47 for four courses, including the gravlax, pictured) last from June 17 to 23.

BEACON HILL BISTRO25 Charles Street, Boston, 617-723-7575, beaconhillhotel.com/the-bistro