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Smorgasbord time at the Grand Hôtel

Filled with long-awaited spring primeurs, along with a great selection of lighter fare, the Grand Hôtel’s smorgasbord treats guests to a taste experience beyond the ordinary.

Smorgasbord delicacies include the Grand Hôtel’s very own marinated herring with star anise and cardamom, along with house fish terrine, smoked whitefish with mustard dressing, Styckboden’s meatballs, our very own 1874 snaps, and the kitchen’s Jansson’s temptation.

“This classic Swedish smorgasbord is popular among our Swedish and international guests alike. Experiencing the lavish array of dishes in such beautiful surroundings makes it extra special,” saysPia Djupmark, CEO, Grand Hôtel.

The smorgasbord is available for lunch and dinner at the Grand Hôtel’s Veranda restaurant for much of the year, with additional sittings during the summer months. 

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