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.