Ulriksdalsvardshus.se Website Review

This year's last day is best celebrated at Ulriksdals Värdshus in a lovely environment with a well-prepared New Year's Eve. December 27 - 30 we have a Christmas party. ON YEAR, WE HAVE OPEN FROM KL. 17 - 23 1 - 18 January we clean out the Christmas and therefore keep closed. WE OPEN AGAIN SATURDAY 19 JANUARY. We have opened the doors for this year's Christmas table! You will find most green elements from the kitchen garden, over ten different kinds of herring and herring, most varieties of cold and smoked fish and more than 15 presentations of cold cuts. Of course, you also enjoy lots of small warmth. You finish with a dozen goodies on the dessert table and Swedish cheeses. There are still a few places left to book, welcome to Christmas at Ulriksdal. Change the office and the city's noise towards Ulriksdals Värdshus resting rooms and birdwatching. Here you have all the equipment you need to take the business forward or break off a day at the office, but also the opportunity to enjoy good food and drink in a rural Let's arrange an unforgettable wedding dinner at Ulriksdals Värdshus. The typical and romantic atmosphere is particularly suitable for life's most important day. Our creative kitchen team creates dishes that yearn back to with elements from our own kitchen garden. It is difficult to imagine a more beautiful environment to spend their first common hours as married This year's last day is best celebrated at Ulriksdals Värdshus in a lovely environment with a well-prepared new year'sup. See the NEW YEAR MENU Jonathan Kasche is a new chef at Ulriksdals Värdshus and thus supports Jonas Andreasen who has been the kitchen manager since 2016. Even on Christmas day, we set up our Christmas table with several green elements from our kitchen garden. 2017 appointed Aftonbladet After several years in oblivion we have once again begun to grow in the Köksträdgården which is located in front of the inn towards the beautiful Edsviken. Vegetable cultivation is a step in the direction of working more sustainably, traceably and clean. The goal is to create a