What is a Bjudlunch?
“Bjudlunch” is a Swedish word that literally means “dinner invitation.” Its meaning goes beyond the literal, conveying a warm and friendly connotation. It’s an informal yet heartwarming meal where human connection is valued more than culinary perfection. I see it as a small celebration of everyday life: simple food, generosity, and informal conversation.
This guide explains the fundamentals of hosting a successful Bjudlunch, including interacting with guests, menu planning, preparation timeline, budgeting tips, and cultural etiquette. Whether you’re a seasoned host or inviting colleagues and friends over for the first time, you’ll find practical steps and creative inspiration to help you create a relaxed and memorable dinner party.
Why host a Bjudlunch?
It strengthens relationships: Sharing a meal together is a heartwarming way to strengthen friendships, relieve stress at work, and welcome new neighbors.
- Keep it casual: A daytime gathering creates a special feeling without the pressure of a formal dinner.
- Find the right balance: A lunchtime gathering allows for a more relaxed evening and accommodates family schedules and free time.
Set the mood
Define the vibe
Will it be cozy and homey or bright and café-style? Decide in advance. The table arrangements, music, lighting, and even the food presentation will all influence the atmosphere. I like to define the theme in two words (e.g., “fresh and cozy” or “rustic and bright”).
Set the date and time
Lunches typically last between 60 and 120 minutes. On weekdays, set a clear start and end time (e.g., 12:15-1:30) to help guests plan their time. Weekend Bjudlunch can last a bit longer, but be sure to communicate the pace.
Create your guest list carefully
A group of 3 to 6 people allows for informal conversation without splitting into smaller groups.
Think about what works well for everyone. Try organizing a lunch with one or two familiar friends and a few new ones. For office lunches, consider dietary restrictions and the division of labor.
Planning the Menu
Choose one main dish and focus on it
Choose a main dish that is easy to prepare and relatively easy to schedule. Consider these options:
Roasted chicken or salmon at room temperature
Seasonal quiche or savory pie
Bowl of nutritious grains (farro, barley, or quinoa)
Prepare two side dishes
Balance flavors and textures:
Crispy salad with a vibrant vinaigrette
Warm vegetable platter (roasted carrots, steamed vegetables)
Simple carbohydrates (new potatoes, good bread)
Serve with a light dessert
Keep it simple and make ahead:
Fruit compote with yogurt or ice cream
Lemon pie, berry pie, or cardamom cookies
A plate of chocolate and fresh berries
Consider dietary Restrictions
Label vegetarian, vegan, gluten-free, and nut-free options. Whenever possible, create a modular menu (for example, by serving proteins and toppings separately) so everyone can easily assemble their own plate.
Preparation Plan
2-3 days before the event
Consider the number of guests and the meal plan.
Stock up on non-perishable food and drinks.
Prepare sauces, dressings, and marinades. Bake delicious desserts the night before.
The day before
Wash and chop vegetables and store them in airtight containers.
Steam grains and legumes.
Set the table and arrange the food. Use the labels on each plate to indicate the amount of food.
The next morning
Prepare the main course and hot side dishes (or let them come to room temperature if they are cold).
Toss the salad just before serving so it stays crisp.
Place a pitcher of water and citrus herbs to chill drinks.
Sequence of actions
Welcoming and seating guests
Offer water and snacks (such as marinated olives, spiced nuts, or crusty bread with spreads). This small detail will ensure a smooth arrival for latecomers and allow early birds to mingle.
Buffet or Family Style
For a bjudlunch, I prefer family‑style. Serving dishes creates a pleasant atmosphere and encourages guests to try a variety of dishes. Using potholders and large utensils will help prevent crowding.
Conversation Starters
Prepare some open-ended questions, such as, “What’s your little hit this week?” or “What seasonal dishes are you enjoying right now?” Informal topics will liven things up and ensure everyone finds something to enjoy.
Lunchtime Drinks
- Sparkling water and citrus wedges
- Iced tea or iced coffee (with optional syrup)
- For weekend gatherings, offer light wine or beer (non-alcoholic options are available)
- A simple non-alcoholic cocktail: tonic water, cucumber strips, and a squeeze of lime
Budget-Friendly Tips
Choose one sophisticated ingredient (for example, a good cheese or smoked fish) and keep the rest simple. Seasonal ingredients are inexpensive and full of flavor. Create a menu around them. Borrowing and mixing and matching tableware from friends is also appealing. An eclectic style is also a good option.
Table Atmosphere and Decor
Keep it simple
Neutral tablecloths, cloth napkins, and understated centerpieces (such as citrus bowls or small pots of herbs) create ambiance without obstructing the view. Subtle background music is sufficient to avoid distracting from the conversation.
Attention to Detail
Place cards are helpful if guests don’t know each other. Include small printed menus or handwritten cards with descriptions of the dishes and allergens.
Host the party outdoors and have warm blankets nearby in case the weather turns bad.
Cultural Etiquette
Punctuality is expected in Scandinavia, and sometimes shoes are removed upon entering. Provide a place to store coats and shoes. Hosts should clearly communicate the need for gifts. A message like “Flowers and wine are optional; please bring your own” can help ease tension among guests.
If you are a guest, help clear the table, compliment a dish you enjoyed, and send a short thank-you note after dinner. These small gestures can strengthen the bond between guests.
Seasonal Menu Ideas
Spring
- Main Course: Baked Salmon with Herbs and Lemon
- Side: Asparagus with Mustard Dressing, New Potato Salad with Dill
- Dessert: Rhubarb Compote with Vanilla Yogurt
Summer
- Main Course: Tomato and Basil Pie or Grilled Chicken Thighs
- Side: Watermelon and Feta Salad with Grilled Corn and Chili-Lime Oil
- Dessert: Mixed Berry Pavlova or Peach Sorbet
Autumn
- Main Course: Mushroom and Gruyère Quiche
- Side: Roasted Beets, Kale Salad with Hazelnuts, Apples, and Pecorino Cheese
- Dessert: Spiced Pear Tart or Apple Crumble
Winter
- Main Course: Roasted Pork Shoulder or Lentils with Bread and Walnuts
- Side: Warming Carrot and Honey Stew with Harissa, Red Cabbage Stewed
- Dessert: Chocolate Crème Brûlée or Citrus Olive Oil Cake
A Simple Checklist for Organizing a Party
- Confirm the guest list and menu notes
- Decide what to prepare in advance
- Set the table the day before
- Prepare welcome appetizers
- Keep drinks cold and labeled
- Use nice glassware and enjoy the meal with the whole family
- Prepare containers for leftovers
Parting Thoughts
A Bjudlunch dinner doesn’t require culinary skills. It’s about thoughtfulness: a well-thought-out menu, a relaxed schedule, and small gestures of hospitality. When the food is simple and the conversation is pleasant, people stay. That’s the quiet magic of a friendly dinner party.
