If you are planning a trip to Stockholm in December to visit the city and its Christmas markets you should not forget to taste the gastronomic tradition par excellence: the Christmas table (julbord) in Swedish, that is, a buffet table with many types of fish and meat dishes. It is one of the most Swedish traditions and an experience that you should not miss.
Matbarent Restaurant by Mathias Dahlgren in Stockholm
Photo: Magnus Mårding
Christmas buffets are not usually cheap, but in the case of the menu I’m writing about, there’s a special reason for that. It is a menu prepared by award-winning chef Mathias Dahlgren whose restaurant located at the Grand Hotel in Stockholm was awarded two Michelin stars a few years ago.
This year Mathias Dahlgren offers a six-service Christmas menu in which the characteristic ingredients of Christmas in a julbord are elevated to a new category thanks to the chef’s culinary skills. Among the dishes sashimi of salmon of Fröja and pork with truffle, mustard and kale.
The menu is for groups from 8 to 16 people. Unfortunately, you can not go alone or with your partner and enjoy it. You need to take your friends with you. It is available in two shifts, from 5:00 p.m. to 8:00 p.m. and from 8:15 p.m. to 11:00 p.m., from December 4 to 22, 2018. The price per person is 1500 SEK (150 € / $/ £). To this price you can add a service with Karelia caviar for 750 SEK or with Kalix caviar for 350 SEK.
The drinks, as always in this case of menus in Sweden, go apart. The non-alcoholic pack costs 300 SEK while the alcoholic goes from 995 SEK to 1500 SEK for the exclusive one.
You can book at +46 8 679 35 84 or by email at reservations@mdghs.com.
If due to economic circumstances or not being a group you can not enjoy this Christmas buffet do not miss the opportunity to go to others as the buffets on cruises through the archipelago.
And if you are visiting Gothenburg at Christmas, a highly recommended experience and not only because of the wonderfully decorated Liseberg amusement park, do not miss the julbord of the Michelin-starred Sjömagasinet restaurant. In the article in the previous link I talk a bit about my experience there.
