News -

High time for Easter

Grand Hôtel opens the door to spring with its popular Easter buffet. At the end of March, the buffet at the Veranda restaurant will be brimming with Easter delicacies such as poached eggs, elderberry-gravlax, braised fillet of veal and, of course, the Grand Hôtel’s very own house-marinated herring. All enjoyed with fantastic views of the Stockholm waterfront and the Royal Palace.

The Easter buffet at the Grand Hotel’s Veranda restaurant is a must on the gastronomic calendar, combining classic Easter dishes with house-made delicacies.

“Each spring, our fantastic Easter buffet is packed with dishes and taste experiences that belong to Easter – a cornucopia of veritable classics and Grand Hotel specialties. We wish to offer an Easter buffet that appeals to all palates and ages,” says Pia Djupmark, CEO, Grand Hôtel.

The Grand Hôtel’s Easter buffet is served from March 24 - 28.

Related links

Topics

Categories

Related content

  • Edvin Chramer appointed new head chef of the Veranda

    ​The Grand Hôtel has recruited Edvin Chramer as new head chef of the Veranda restaurant. Edvin joins the Veranda from Mathias Dahlgren’s Matsalen. His previous experience also includes chef at La Gazette in Paris and head chef at the Embassy of Sweden in Tokyo.

Enter your email address to follow Grand Hôtel

When you choose to create a user account and follow a newsroom your personal data will be used by us and the owner of the newsroom, for you to receive news and updates according to your subscription settings.

To learn more about this, please read our Privacy Policy, which applies to our use of your personal data, and our Privacy Policy for Contacts, which applies to the use of your personal data by the owner of the newsroom you follow.

Please note that our Terms of Use apply to all use of our services.

You can withdraw your consent at any time by unsubscribing or deleting your account.
Check your inbox

Email sent to __email__. Click the link there to follow Grand Hôtel.

Okay