Easter buffet

Enjoy Easter on board M/S Eckerö and enjoy the Easter buffet that our chef's on has prepared. On the cold buffet, you'll find a selection of herring, salads, shrimp, and stews. On the warm side, you can choose from an array of fish, chicken, as well as various lamb and meat dishes.

And of course, no Easter feast is complete without Finnish "memma", pasha, chocolate cake, or other delightful options from our dessert buffet. Our waiters will be delighted to assist you in selecting the perfect drinks to complement your meal.

Children have the privilege of enjoying their meals at a more favorable price. To secure a chair for children, regardless of age, a reservation is required at the restaurant. Meals onboard can easily be booked online at web prices or by phone at regular prices until the day before departure. You can also purchase your meal on board at regular price, provided there is availability in the restaurant. Please note that beverages for the meal are not included in the price and should be ordered and paid for on site.

Are you a group of 10 people or more?
For groups, there are extra advantages in the buffet. For price information and reservations, call 0175-258 00/press 3 (Sweden) or 018-28300 (Åland).

More enjoyment during Easter

During Easter we will have more entertainment on board. Troubadours Carola and Johan gets on board at Thursday and stays until Sunday. On Friday and Saturday, they're joined by their band members, playing fantastic party music both days. Of course our cruise hosts are also on board throughout the week. See the entire entertainment schedule here

Make sure to go by our duty-free shop at buy all Easter goodies with you home. You'll find great beverages for Easter dinners and upcoming spring celebrations here.

Chef's Tip! Memma, a Finnish dessert

Memma is a Finnish Easter dessert often served with sugar and cream. Try making your own memma.

For 4 servings, you'll need:
2 liters of water
8 dl of rye flour
3 dl of malt
1 tsp of salt
1 dl of syrup
1 tbsp of grated orange peel

Heat the water to 60 degrees Celsius. Add the rye flour and malt. Let it sit warm without boiling for 3 hours. Bring it to a boil for 5-10 minutes. Add salt, syrup, and grated orange peel. Pour into an ovenproof dish and bake for 3 hours at approximately 175 degrees Celsius. Stir every 15 minutes during the first two hours. Let it cool before serving.