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  • Spring primeurs take center stage at the Cadier Bar

    The month of May is spring vegetable time in Sweden. To mark the occasion, we have created a special menu of spring primeurs at the Cadier Bar in collaboration with growers and purveyors from the island of Gotland.

  • Grand Hôtel Nordic Spa & Fitness awarded Day spa of the year 2014

    During Friday 21 March, the Grand Hôtel Nordic Spa & Fitness was awarded Day spa of the year by Sweden's SpaStar Awards, which annually is organized by SpaStar International. The title “Day spa of the year”, that Grand Hôtel Nordic Spa & fitness was honored with, is a new category in this year’s competition. In their assessment the jury studied the environment, treatments, and the overall concept.

  • Mathias Dahlgren retains Michelin stars

    The 2014 edition of Michelin Guide has been reveled today and for the sixth year running Mathias Dahlgren’s two restaurants at the Grand Hôtel, Stockholm, Matbaren and Matsalen, have retained their respective two and one stars. In the same announcement, the Michelin Guides' international director Michel Ellis announced that a standalone guide for the Nordic countries will be issued in 2015.

  • Grand Hôtel brings the Smorgasbord to Japan

    Executive Chef of The Grand Hotel, Stockholm, Mr Andreas Askling has been invited to participate in the Royal Sweden Gourmet Festival at the Hotel Okura in Tokyo, taking place on March 5 to March 11 2104. Mr Askling will be preparing the traditional Scandinavian cuisine and the authentic smorgasbord, famous at the Grand Hôtel Veranda Restaurant.

  • Swedish newspaper Svenska Dagbladet’s restaurant guide gives top ratings to the Veranda

    The experience at the Grand Hôtel Veranda is described as “Dreamy desserts and Swedish tastes in a stylish and low-key environment”
    Svenska Dagbladet recently visited the Grand Hôtel’s newly renovated Veranda, where they ate both smorgasbord tasted the à la carte menu and described the experience as “Dreamy desserts and Swedish tastes in a stylish and low-key environment”. In their review

  • Mathias Dahlgren presents Matbordet

    In early April, Mathias Dahlgren launches a new experience focused on the creation, together with the guests, of the meal of the future. The starting point is a communal dining table where the chef cooks for ten guests and they together, share an evening in which the food, conversation and exchange of experiences is central.

  • Mathias Dahlgren resets the table in the dining room

    During spring and summer 2014, the Dining Room at Mathias Dahlgren will be undergoing a transformation, with a new restaurant experience emerging, slowly and organically, a bit like nature itself. Mathias himself is behind the changes, driven by the desire to further convey the vision of his concept The Natural Cuisine and offer guests a new sort of restaurant experience.

  • Pia Djupmark new CEO of Grand Hôtel

    Grand Hôtel Stockholm is pleased to announce the appointment of Pia Djupmark as the hotel’s new CEO. Bringing with her extensive experience in the hotel industry, Djupmark joins the Grand Hôtel from a comparable post at Radisson Blu Royal Viking, where she had been employed in vari­ous positions since 1996.

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