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.
Topics: Gastronomy
-
-
Grand Hôtel’s new head sommelier best in Sweden
Fredrik Lindfors took over as the new head sommelier at the Grand Hotel on January 1, 2016. Yesterday, he was named the best sommelier in Sweden at the Swedish National Sommelier Championship held in the Winter Garden over the weekend.
-
The Terrace at the Grand Hôtel welcomes the summer season
It’s finally time for the Grand Hôtel’s summer terrace to set up the parasols and open up for the season. With a fantastic location right on the Stockholm waterfront, the Terrace offers refreshing drinks, a well-composed menu and great mood music.
-
Grand Café opens doors to welcome spring
Grand Café on Strömkajen is once again opening its doors to welcome the spring with light lunches and pastries straight from the Grand Hôtel’s kitchen and patisserie.
-
Grand Hôtel re-launches the most impressive suite in Sweden
The Grand Hôtel in Stockholm is carrying out an extensive renovation of all rooms and suites in the Burmanska Palace part of the hotel this year. Located on the top floor, is the Princess Lilian suite – Grand Hôtel’s premier suite, an expansive 330 square metres in size. Inaugurated in 2006, the Princess Lilian Suite now has a completely new interior following the renovation.
-
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.
-
Love is in the air at the Grand Hôtel
On February 14, Valentine’s Day, a celebration of love will be ongoing at the Grand Hôtel, which will be filled with roses, joy and people who love each other.
-
Grand Hôtel invests in sustainable workouts
The Grand Hôtel is replacing the fitness machines in the popular Grand Hôtel Nordic Spa & Fitness for state-of-the-art, eco-friendly products from the ARTIS® Renew from Technogym. The machines harness the energy generated by the user’s workout and returns it to power the machine, while channelling any surplus energy to the general electricity grid.
-
Culinary heritage from Västerbotten at the Veranda
January 16 marks the first of our annual themed menu weeks at the Veranda restaurant. As in previous years, first up is the Västerbotten buffet, offering a host of traditional dishes and accoutrements from the region.
-
Ring in the New Year at the Grand Hôtel
New Year’s Eve at the Grand Hôtel includes everything that can be expected of such a festive occasion and more. Celebrate the New Year with an exquisite tasting menu, big band jazz, New Year’s speech and Champagne gallop.
-
Grand Hôtel’s new scented candle adds a sense of luxury
The Grand Hôtel is delighted to present its very own scented candle, elegantly handcrafted with an exquisite fragrance.
-
Grand Café: Winter opening hours
The Grand Café, beautifully situated on the Stockholm waterfront, will be open on weekends up to Christmas.
-
Christmas smorgasbord at the Veranda
The Grand Hôtel’s wonderful Christmas smorgasbord is a much appreciated tradition. For the entire month of December the Veranda restaurant will be serving a sumptuous Christmas smorgasbord complete with all the dishes that belong to a real Swedish Christmas.
-
Mårtengås is in town
Every year the Grand Hôtel celebrates the seasons and traditional festivities with different themed menus at the Veranda restaurant. In November, it’s time for the traditional Scanian Mårtengås or St. Martin’s day feast, with the Veranda offering a classic three-course goose dinner from November 7-10.
-
Italian elegance at Grand Hôtel with exclusive Acqua di Parma
The Grand Hôtel is now introducing luxury Italian bathroom products from the Acqua di Parma lifestyle brand in all bathrooms throughout the hotel. The products include bath and body products – providing an added dimension to the total hotel experience.
-
Edvin Chramer appointed new head chef of the Veranda
The Grand Hôtel has recruited Edvin Chramer as new head chef of the Veranda restaurant. Edvin joins the Veranda from Mathias Dahlgren’s Matsalen. His previous experience also includes chef at La Gazette in Paris and head chef at the Embassy of Sweden in Tokyo.
-
French Menu Classique checks in at the Veranda
The Veranda takes guests back in time to classic French cuisine under the theme Menu Classique. At the Veranda, guests can savour classic French culinary tradition on our Menu Classique, featuring dishes such as Sole Meunière, entrecote carved at the table, and flambéed Crêpes Suzette.
-
Grand Hôtel recruits new CFO
The Grand Hôtel continues to invest in the future with the recruitment of Magnus Karlberg as new CFO this autumn. Magnus joins the Grand Hôtel from Investor, where he was Investment Manager.
-
Mathias Dahlgren launches four own-label wines
Chef and restaurateur Mathias Dahlgren is launching four wines under his own name, a red, a white, a sparkling wine and a Champagne. All are available at Mathias Dahlgren’s Michelin-starred restaurant Matbaren and through Systembolaget’s order catalogue.
-
Fresh bleak roe at the Cadier Bar
The Kalix bleak trawling season takes place over a five week period, starting at the end of September. During week three, when the bleak roe is at its finest, the Cadier Bar complements its regular bar menu with a specially-composed bleak roe menu.
Show more
Loading...