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    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