Easter buffet SEK 365

On board M/S Eckerö, we'll be serving our large Easter buffet again on 27 March-6 April with traditional dishes such as eggs, salmon, herring, lamb, tasty desserts and Easter sweets. Enjoy a good wine with this and let your eyes rest on the sea. End your dinner with the Finnish dessert "memma" with cream and sugar!

Webbpris 365 kr
Ordinarie pris 395 kr

Web price children
0-5 years: SEK 10
6-11 years: SEK 146
12-17 years: SEK 255.50

Children have the privilege of enjoying their meals at a more favourable price. To secure a seat for children, regardless of age, a pre-booking in the restaurant is required. Meals on board can be easily booked online at the online price or by phone at the regular price. Please note that you can now book a seat in the restaurants up to one hour before departure. You can also buy your meal on board at the regular price, subject to availability in the restaurant.

Are you 10 people or more?
For groups, there is an extra discount in the buffet. For price information and booking call 0175-258 00/press 3 (Sweden) or 018-28300 (Åland).

Lots of entertainment at Easter

Easter is extra fun with lots of live music and a great atmosphere! The troubadours Carola and Johan board on Thursday and stays until Sunday. On Friday and Saturday they will be joined by their band members in Kuling and there will be great party music both Friday and Saturday. Of course, our happy cruise hosts are also on board all week. See the full entertainment schedule here

Tips from the chef! Memma, what is it?

Memma is a Finnish Easter dessert often eaten with sugar and cream. Try making your own memma, it's very tasty!

For 4 servings you need:
2 litres of water
8 dl of rye flour
3 dl of malt
1 tsp of salt
1 dl of syrup
1 tbsp of bitter orange peel

Heat the water to 60 degrees. Add the rye flour and malt. Let stand warm without boiling for 3 hours. Bring to the boil for 5-10 minutes. Add the salt, syrup and ground bitter orange peel. Pour into an ovenproof dish and bake for 3 hours at about 175 degrees. Stir every 15 minutes for the first two hours. Cool before serving.