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, they chose to highlight the smorgasbord that they call the restaurant's "parade event" and appreciated the mix of Swedish classic with a more international cuisine, such as the elk Carpaccio and Souvas with mushroom tapenade. Their favorite from the smorgasbord was the Grand Hôtel’s very own "Grand Herring" with cinnamon, star anise and cardamom.

“We are very happy that Svenska Dagbladet chose to focus on our smorgasbord, as we have put a lot effort on that over the years and which we see as one of our true classics. It is always gratifying to receive high marks for something that we ourselves are proud of” says restaurant manager Karl Persson.

The A la carte menu was also rated highly, with dishes described as rich in flavor, in particular "an unreal tenderized variation of Iberico pig with smooth celeriac cream."

Last but not least, the dessert buffet was reported as a highlight: "The desserts are downright dreamy " concluded the writer. The Chocolate Cake with Yozo ice-cream filled petit choux was highlighted as a perfectly executed dessert.

The review concludes with additional focus on the high level of service, the warm welcome and general cosiness, in particular the "distinctive and stylish professionalism on show”.  “The sleek environment is stylish but it's very easy to feel at home. And you can actually dress as you want. Almost ."