Antibes 5th September 2023


When the evenings get darker in the north but still are relatively warm it is time for the delight of the autumn – crayfish party!

The crayfish party is more than just a meal—it’s a cultural experience that brings people together to celebrate the end of summer and enjoy each other’s company. It’s a time to savour the flavours of the North, embrace the spirit of community, and create lasting memories.

Crayfish party


A highlight on the Nordic (especially Swedish) calendar, the ‘kräftskiva’ (crayfish party) is an annual seafood fest with lots of side dishes, drinks and joyous songs – a summertime celebration dear to people of all ages.

Its history stretches back to as early as the 16th century, when it became popular with the royals. In the 17th century, Swedes started eating crayfish on a broader scale. The name kräftskiva was coined in the 1930s and it’s believed to derive from the 19th century bourgeois crayfish ritual ‘kräftsupa’ – involving crayfish and alcoholic drinks. As for the kräftskiva as we know it today, it took off in earnest in the 1960s.

There are some ground rules:

  • Crayfish are to be eaten outdoors.
  • Both the tablecloth and the colourful plates can also be of paper.
  • People wear bibs round their necks and funny little paper hats on their heads.
  • Songs are eagerly encouraged – the sillier the better.

Crayfish party

Then the feast begins. You eat crayfish cold, with your fingers. Bread and a strong cheese such as mature Västerbotten are eaten on the side. People mostly drink beer and schnapps.

As for the consuming of the delicious crustacean, turn it belly up and suck the brine – slurping is almost mandatory; no need to be polite. Next, wring off the tail and extract the most sought-after part of the crayfish meat using a crayfish knife, then lift the back shield to reveal the delicious “crayfish butter” – a yellowish, butter-like paste found behind the head. The claws are best cracked with a crayfish knife, and the succulent meat can be teased out with a designated, pronged tool – though you’ll manage fine with a fork or your bare hands.

Make sure you have napkins and a finger bowl of lemony water by your side.

Eager to know more, check this out.



Cold-water prawns
Princess cake
Gluten-free soft bread
Jarlsberg cheese
Bearnaise sauce Eriks


We still have not found the one who would continue the work we have started. Feel free to spread the word to your friends, family and other connections.

Looking for successor

Fresh from the kitchen

is available according to the normal schedule.

On Tuesday afternoons the sweet rye bread, on Wednesday afternoons the 100 % sour-dough rye bread. Karelian pasties are available from Friday morning, cinnamon rolls are ready around 11:30 every day.

Homemade cinnamon rolls


from Tuesday to Saturday 10:00-13:30 and 15:30-19:00
and baking something fresh every day.

By arrival with private vehicle the closest parking is the “La Poste” with entrance just in front of us on rue Vauban, outdoor parking and the garage “Pré-des-Pêcheurs” in the harbour.