My diploma project explores the intersection of Swedish seasonal habits and public spaces by redesigning three existing street kitchens in Södermalm, Stockholm. These existing street kitchens gave me three different sizes and three different situations. I do not aim to exchange all the street kitchens of Södermalm, merely show a alternative of how to develop a street kitchen that celebrates Nordic life, fosters community, and revitalizes public spaces, making them vibrant and accessible regardless of the season.

The project includes a historical analysis of Swedish street kitchens and social behaviors, and research into regulatory frameworks. Drawing from my experience in Japan, I compare Swedish and Japanese street food cultures, particularly the ”Yatai” food stalls of Fukuoka, to find solutions for making outdoor dining viable and enjoyable year-round. 

The result is three uniformly designed street kitchens equipped with open kitchens, sitting bars, and slatted plastic curtains to create a weatherproof layer, allowing use throughout the year. The aim is to offer an alternative development model for street kitchens that enhances public spaces and community life.