After a seven-month renovation, it’s finally ready: Verandan at Grand Hôtel, one of Stockholm’s most beloved restaurants, opened its doors again in late August. An area totalling 1,300 square meters in the almost 140 year-old hotel has been redone, including the kitchen that was last upgraded in 1988. London-based Richmond International, who were also responsible for the interior at the Grand’s Cadier Bar, have designed a space entirely in line with the hotel’s old-school elegance: marble floors, vitrine cupboards, crystal chandeliers, comfortable, padded chairs and lots of white, white and more white.

Most importantly, the huge windows towards the Royal Castle – possibly Verandan’s best feature – are still in place.

With the restart, restaurant manager Maria Maruska wants to raise the status of Verandan’s signature dish: the Swedish smörgåsbord, which, according to her, should always include at least five plates in the following order: pickled herrings, cold fish dishes, cold meat dishes, warm dishes and lastly, desserts.

“Verandan has always been known for serving high-quality Swedish classics. The smörgåsbord has been a given at the Grand Hôtel since the 1980s, which it will be even in the future, now presented in a modern and updated way,” she says.