A special menu has been composed for the spring primeurs debut in May, as a complement to the Cadier Bar’s regular fare. On the menu are delicacies such as spring-green asparagus, red and yellow beets and fresh herbs. The bill of fare features small and mid-sized dishes, among them nettle soup and roast spring lamb from Gotland. We have also paired the primeur dishes with suitable wines, such as a young, crisp Riesling, as well as a fresh spring drink – the perfect match to the first locally-grown primeurs of the year.
“We’ve been featuring a spring primeurs theme at the Cadier Bar for a couple of years now, which has proved very popular with our guests,” says Anders Vasseur, restaurant manager at the Cadier Bar.
Rich in history and tradition, Grand Hôtel Stockholm dates back more than 140 years and occupies a prime position on the city’s waterfront next to the National Museum and opposite the Royal Palace and Old Town. The Parliament buildings and Royal Opera House are within view, the best shopping district is less than minutes away and the departure point for boats to the archipelago is situated just 25-metres from the hotel.