Scan Magazine | Special Theme | A Swedish Winter Wonderland
Photo: Per Olsson
Location, service and history Competition is stiff in the most popular ski resort in Sweden, among both skiers and the hotels they choose to stay in. Hotell Fjällgården, with its unique ski-in/ski-out position, enjoys the advantage of proximity to nature to truly capture the imagination of its guests. By Amanda Ottosson | Photos: Hotell Fjällgården
Right on the mountain slopes in Åre, Sweden’s most popular winter destination, you’ll find Hotell Fjällgården. Originally built in 1910 as a health resort for wealthy aristocrats who had been prescribed fresh mountain air, the hotel boasts the very best location at the resort. Built at the same time as the ski lift up the mountain, the hotel is as close as you can possibly get to all the activities on offer year-round. And right on the slopes truly means right on the slopes: the ski lift is no more than 50 metres from the front door. “Our guests tend to be people who have been to Åre before, who are here to ski or hike, 100 | Issue 137 | December 2021
depending on the season, and who know exactly what they want. They don’t want to waste time getting to and from the mountain every day – they just want to have it on their doorstep,” says Henrik Samuelsson, managing director of the hotel group. The experience is unbeatable, and once guests have checked in, the staff make sure that there is no reason for them to need to go anywhere else. In addition to stunning views and direct access to the slopes, the hotel boasts a world-class restaurant and a newly renovated spa. With views of the valley, a dip in the outdoor hot tub ranks as one of the most re-
laxing experiences guests can find. “It’s beautiful out there irrespective of weather,” says Samuelsson. “I was out there in a snow storm once – not bad, as long as you can stay submerged in the hot tub!” Something for everyone The restaurant, like the rest of the hotel, retains the connection to the stunning mountain range the resort sits in, and all that it has to offer. “We serve a lot of game and locally grown food,” Samuelsson says, “not necessarily because we’ve positioned ourselves as a sustainable or organic restaurant, but the nature of how we work here means we’re inherently sustainable.” The proximity to the slope means that during lunch, the restaurant serves both its own guests and other skiers who want to maximise their skiing time. “We see our hotel guests as family,” says hotel manager Frida Winberg. “We love
