In a restaurant the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes.

It is customary to begin with cold fish dishes, which are generally various forms of herring, salmon, and eel.

In Sweden, the term att bre(da) smörgåsar ("to spread butter on open-faced sandwiches") has been used since at least the 16th century.

Buffets are for example commonly served at larger private gatherings consisting of any type of food, or at fika with a variety of pastries.

It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft (vörtbröd) and crispbreads.The fifth course consists of warm dishes (småvarmt).

Traditionally, the fifth course begins with soaking bread in the stock from the Christmas ham, which is called dopp i grytan.

Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage and boiled potatoes.

Desserts include rosettes (struvor), klenäts (klenäter), polkagrisar, knäck, dates, figs, ischoklad, saffron buns, mandelmusslor, gingerbread cookies, marzipan figures, different kinds of nuts, risalamande, and, most importantly, rice pudding (risgrynsgröt) sprinkled with cinnamon powder.

Traditionally, an almond is hidden in the bowl of rice pudding and whoever finds it receives a small prize or is recognised for having good luck.

Among them are isterband, baked beans, omelette with shrimps or mushrooms covered with béchamel sauce, äggost, saffranspannkaka, långkål, rörost, ostkaka, kroppkakor and julgädda.

[4] The most simple brännvinsbord was bread, butter, cheese, herring and several types of liqueurs; but smoked salmon, sausages and cold cuts were also served.