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Scan Magazine  |  Special Theme  |  Our Big Swedish Winter Wonderland Guide

Culinary experience on the slope Buustamons hotel and restaurant sits in the middle of the ski slope. At the highest located hotel in Åre, guests can enjoy delicious food in a genuine and charming environment and taste what the tiny in-house distillery has to offer. By Malin Norman  |  Photos: Buustamons Fjällgård

The history of Buustamons dates back to the 18th century when it was used as a site for resting when herding cattle. In 1954, the charming old timber cottage was moved from a nearby village to an altitude of 732 metres and quickly became known as the best place to enjoy coffee and waffles when exploring the beautiful surroundings. Visitors can either stop by on their way down the piste or get picked up with a tracked vehicle where the mountain road ends, to enjoy the gastronomic experience at Buustamons. “We put a lot of care into choosing the best local produce in Jämtland,” says hotel manager Lotta Florin. “Our staff has excellent culinary experience and a passion for what they do.” The menu includes local delights such as moose and reindeer, as well as tasty vegetarian options.

Since 2000, Buustamons also has a licence for an in-house distillery. At 40 square metres, this is probably Sweden’s smallest distillery with a production of around 1,000 litres of vodka per year, to be enjoyed in the restaurant as spiced snaps or mixed in cocktails and matched with different dishes. Curious guests are welcome to take a look at the distillery and learn about the old Swedish tradition of distilling vodka. The hotel itself is small with 12 double rooms and a couple of cottages of simple but genuine mountain standard. Many guests come for the peace and quiet offered, and they can relax after a day on the slopes in the spa with a sauna and outdoor hot tubs. “It feels like coming home,” says Florin. “With our personal service and peaceful environment, guests feel comfortable right away.”

Buustamons is open every day from the middle of December to the end of April, during summer and autumn holidays, and for pre-bookings of special occasions such as weddings and conferences. In December, visitors can also book a table for the popular Christmas buffet with this season’s spiced snaps and homemade glögg (Swedish mulled wine) to complement the delicious food.

For more information, please visit: www.buustamonsfjallgard.se

Issue 95  |  December 2016  |  43


Scan Magazine, Issue 95, December 2016