Celebrate Easter in the Archipelago
Celebrating Easter in the archipelago is an excellent way to welcome spring. Here, you'll find time for both family and friends, stunning nature, and plenty of space for children to run freely.
Celebrating Easter in the archipelago is an excellent way to welcome spring. Here, you'll find time for both family and friends, stunning nature, and plenty of space for children to run freely. It's also the season when many restaurants and businesses in the archipelago open for the spring and summer – and the first fresh produce begins to emerge.
Easter Packages
An Easter weekend at Utö Värdshus, the Lilla Påskägget accommodation package on Grinda, relaxed luxury at Smådalarö Gård, or perhaps an Easter break spa at Djurönäset? Many islands offer fantastic Easter deals for both young and old to enjoy. Why not bring the family to pick out Easter treats at Arkipelag Konfektyr in Vaxholm or board one of the boats serving a delicious buffet or brunch?
The Best Way to Celebrate Easter in the Archipelago
Easter is the perfect time to kick off the outdoor season. The weather is getting milder, and both animals and plants begin to awaken after the winter. Take the opportunity to explore one of the routes along the Stockholm Archipelago Trail—and be sure to stop along the way for some Easter crafting or a tasty treat.
A Popular Archipelago Green
Another delightful aspect of Easter in the archipelago is the arrival of wild garlic (ramslök). This popular spring herb is packed with vitamin C and can be transformed into delicious dishes like wild garlic pesto, wild garlic butter, or a fluffy wild garlic focaccia (see recipes below). Wild garlic can be found on several islands, including Gräddö and Riddersholm.
How to Identify Wild Garlic
Wild garlic leaves can easily be mistaken for the toxic lily of the valley, so be careful and never eat anything unless you're absolutely sure it's wild garlic. A simple test is to rub a leaf between your fingers — if it releases a strong garlicky scent, you’ve found the right plant.
Homemade Wild Garlic Pesto
1 bunch (approx. 12 leaves) of wild garlic
50 g pine nuts
70 g Parmesan cheese
1 dl olive oil
Salt & pepper to taste
Toast the pine nuts in a pan until golden. Blend the olive oil with the chopped wild garlic, nuts, and cheese. Season with salt and pepper.
Wild Garlic Butter
1 bunch (approx. 12 leaves) of wild garlic
100 g butter
0.5 tsp flaky salt
2 tsp lemon zest
0.5 tsp lemon juice
Mix the softened butter with the rinsed and finely chopped wild garlic. Grate and juice the lemon, then combine everything. Shape into a roll and refrigerate for at least 30 minutes before serving. Also freezes well.
Fluffy Wild Garlic Focaccia
25 g fresh yeast
5 dl lukewarm water
½ dl olive oil
11.5 dl wheat flour
2 tsp salt
Wild Garlic Oil:
1 bunch (approx. 12 leaves) of fresh wild garlic
1 dl olive oil
0.5 tsp salt
Flaky salt for topping
Crumble the yeast into the water and stir. Add oil, salt, and flour, then knead for at least 10 minutes (by hand or in a food processor). Cover and let rise at room temperature for about 1 hour, until doubled in size. Blend all oil ingredients until smooth.
Pour half of the oil into a baking tray, place the dough on top, and turn it to coat. Press the dough out to fill the tray and let rise, covered, for another 30 minutes. Once risen, make dimples in the dough with your fingers, drizzle over the remaining oil, sprinkle with flaky salt, and bake in the middle of the oven for about 20 minutes, or until golden. Enjoy!
More Outdoor Easter Food Tips for Your Archipelago Getaway
