January 17 marks the start of our annual themed menu weeks at the Veranda restaurant. First up is the Västerbotten buffet, with a bounty of traditional dishes and accoutrements from the region. The buffet includes venison, arctic char and, of course, the famous cheese.
The Grand Hôtel in Stockholm will begin 2015 by further developing what is the heart and perhaps the most important part of the hotel – the lobby. Here, the approximate one million guests who pass through the lobby each year form their first impression of the hotel. A key change is a new white marble floor with carpet inlays instead of today’s wall-to-wall carpeting.
On New Year’s Eve we serve a superb New Year’s supper featuring an exquisite tasting menu. Guests should also be prepared for a dazzling evening of big band jazz performed by Ambassadeur and singer Malena Laszlo. A New Year’s speech and Champagne gallop are on the cards as well.
The Christmas smörgåsbord is an institution at the Grand Hôtel. We serve it throughout the month of December at the Veranda restaurant, featuring all the essentials of a real Swedish Christmas.
The iconic Grand Hôtel in Stockholm has completed an extensive refurbishment of its hotel rooms and corner suite on the fourth floor. The new rooms now have a stylish, contemporary interior with bespoke wallpaper, select fabrics and room detailing in an eclectic style, characteristic of 1874, the year the hotel was built.
Every November, the Grand Hôtel and the Veranda restaurant welcome all those who love black soup, roast goose and apple charlotte. As tradition goes, we move Skåne and the classic St. Martin’s Day feast, known as Mårtengås, to the capital for a short but sublime period.
For the first time ever, Mathias Dahlgren is taking on Christmas food and cooking up his interpretation of yuletide produce and flavors, spiced with a big pinch of innovation. During the month of December, his Christmas dishes will be served at Matbordet, where chefs will cook five courses using Christmas produce with a contemporary twist for a maximum of 10 guests at a time. Booking is now open.
Today it became official that Grand Group AB is to acquire the remaining assets of Lydmar Hotel AB. The hotel will continue to operate under its own brand name, Lydmar Hotel.
During our Menu Classique themed weeks we take guests back to a France when food was cooked at the table in front of them.
Renowned Swedish Chef Mathias Dahlgren is inviting guests into the kitchen of his fine dining Matsalen restaurant at The Grand Hôtel, Stockholm, so they can see the creative process behind their Michelin-starred evening.
In October, when vendace roe is at its best, the Cadier Bar serves specially-composed dishes featuring fresh roe.
On September 2-6 “Street food by Diners Club” is coming to Stockholm. On a tour of the Nordic countries, this isn’t just any food truck circuit. Diner’s concept is to cooperate with the top chefs in the Nordic region to serve up their interpretation of street food. In Sweden, they are taking Mathias Dahlgren to the street to give Stockholmer’s a new, unique taste experience.
According to tradition, the first Thursday of August is the official crayfish premiere in Sweden. At the Grand Hôtel, we naturally honour this custom and serve a crayfish supper for a two week period starting on the first Thursday of August. This year the crayfish premiere will take place on August 2.
Grand Hôtel’s wine cellar boasts one of the most extensive collection of wines in Europe and has now caught the attention of The World of Fine Wine, an international award-winning magazine, website and app that provides extensive coverage on the world’s best wine cellars. In its recently published guide, Grand Hôtel received a 3 out of 3 star ranking for its wine cellar.
For the second year in a row, the Grand Hôtel’s new café is opening its sidewalk seating on the quay outside the hotel. Extending a warm welcome to passersby – Stockholmers and tourists alike – the Grand Café offers lighter lunches and desserts straight from the Grand Hotel’s kitchen and patisserie.
A clear sign that spring is here and that summer is just around the corner is the opening of Terrassen at the Grand Hôtel.
On Midsummer’s Eve, we serve traditional Swedish Midsummer fare, with guests choosing between three guaranteed rain-free seatings.
With autumn coming, it’s time to enjoy the fruits of the sea at the Veranda restaurant. From Wednesday, September 17 to Sunday, October 9, we will be serving a shellfish buffet at the Grand Hôtel, treating our guests to the finest the sea has to offer, along with accompaniments that enhance both taste and enjoyment.
On the last Friday of every month we feature a DJ who plays music for our Cadier Bar guests.
Our classic smörgåsbord is now being served for lunch and dinner, with the spring smörgåsbord focusing on spring primeurs and lighter fare.