Swedish Culinary Classics to events that surface the historical value along with Down Under favourites at Mount Lavinia Hotel in the month of March

Sweden being a new market excelling in the inbound travellers to Sri Lanka and indeed a potential market to be a strong contender for the top spot in inbound tourism, Mount Lavinia Hotel took the initiative to highlight the relationship and make the people of Sri Lanka aware of the super storm that is whirling into Sri Lanka to highlight Sri Lanka a notch more.

“We at Mount Lavinia Hotel are en par with growth facets in terms of potential travellers arriving in Sri Lanka and we will cater to their personal needs and in the same time people of Sri Lanka too need to be aware of the market that is making waves hence the reason for a Swedish Culinary Festival,” states Mr Anura Dewapura, General Manager Mount Lavinia Hotel.

Traditional Swedish cooking cannot be compared with the sophistication of French or Italian cuisine. Swedish food is usually simple and satisfying, and nowadays also healthy. Yet in the last few decades borrowed luxuries from other culinary cultures have enriched their food culture with a host of exciting dishes. Elegance and refinement with delicate taste sensations by the young generation of Swedish Chefs has made it exciting by creating innovative dishes with both colour and design however totally inspired by the richness of centuries old Swedish culinary traditions. Lingonberries, cloudberries, root vegetables, Baltic herring, wild game and not least Västerbotten cheese in new ways are the main essence in the recipes. Guest Chef Mats from the Grand Hotel will cook up the Swedish delicacies. Some of the many dishes that will be yours to venture from 17th to 21st March will be Biff a la Lindstrom; a Swedish classic with a Russian connection, Gravad lax; which is of French origin and the authentic Kall inkokt lax; a Swedish Midsummer Classic, along with Hjortronparfait; a cloudberry parfait and many other sought after Swedish desserts. 27th March will be the Slow Food Night with Swedish delicacies being the highlight at the Maitland State Room that will capture an ambiance that blends well with the history and originality.

“Like cookies and milk go together, Mount Lavinia Hotel and home-made delicacies are a combination that is indeed synonymous to Mount Lavinia Hotel’s idea of food for thought. The first week of March will be a gastronomic delight for crab lovers, as the ‘All you can eat crab’ promotion offers an unlimited amount of crab cooked in a variety of styles.  From March 8-14, the pool terrace offers guests the opportunity to sample a variety of home-made hot dogs from 10 a.m. to 6 p.m. daily, Whether you call them hot dogs, red hots, wieners, franks or frankfurters, a variety of home made sausages with an assortment of condiments that suits the Sri Lankan and global palette are yours to tuck into, “avers Mr Anura Dewapura, General Manager and further adds that all meat items including sausages are halaal.  Those with more foodie tastes can indulge themselves at the Australian wine and cheese festival from March 25-28, while mixing and mingling at the pool terrace.

As we can see it Mount Lavinia Hotel has a substantial history covering 200 years and holds a very important place in the historical records and heritage of Sri Lanka, positioned prominently in status along with an event that has gained recognition; the 73rd Annual Two Mile Sea Swim organized by the Sri Lanka Aquatic Union which will be held on 7th March on shores of Mount Lavinia Hotel, will unveil a momentous event on the 6th of March when they hold the Masters Open Water Sea Swim named: Surf to Turf.

“As a Governor’s Residence was the soul to many an entertainment and event we too venture into events that blends well with the historical significances and spirit, giving enjoyment to the many guests and travellers who visit this historic hotel,” states Mr Anura Dewapura when questioned about the continuous affiliation to the Annual Two Mile Sea Swim.

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