House & Hotel Magazine features the treehotel Harads, in the corner of northern Sweden in the heart of the forest.
They made already a hotel made of ice under a lake, but the latest concept is an environmentally friendly hotel among the trees.
Treehotel is a new eco based design hotel concept, with rooms high above the ground in pines, drawn by Sweden’s best architects.
Treehotel is located in the beautiful village of Harads, approximately 60 km south of the Arctic Circle, and one hour drive from Lulea, which has the largest airport in northern Sweden. Harads is a place that surrounded by forest and water and by stillness and wilderness. How do I get there?
When you arrive to Treehotel you check in at Brittas Guesthouse. From Brittas Guesthouse you walk up to Treehotel, a five-minute walk through beautiful countryside.
If you are travelling via Stockholm. Our resto tip in Stockholm: F12
The F12 – in walking distance from the central train station combines modern design, nouvelle cuisine, located in the Royal Academy of Arts building, and the room is a light and airy one with a very high ceiling. They serve top ingredients, great wines, two menu selections (5 or 9 course) for choice.
You want an eating experience in Stockholm go for it.
F12 is run by Danyel Couet, and has a Michelin star, tables are generously spaced and laid with white linen, and the room can accommodate 65 covers at any one sitting.
We ate from the set lunch menu, tartare of scallops was flavoured with wood sorrel, apple juice and garnished with blackened onion.
This was a quite pretty and refreshing dish, the scallops of good quality and the apple providing a little acidity to balance the scallop.
The wine list had global scope, with selections eg. 2008 Albarino from Martin Codax.
An in-between course was a duck liver bonbon with cherry, the cherry went well with the duck though I am less sure at what the salmiac really added.
The main course was sirloin of Swedish beef, in this case supplied from a cooperative of eleven farms near Stockholm. This was served with celeriac puree, oxtail and garnished with truffle from Gotland. The beef had good flavour,
Finally a vanilla brioche base with cream cheese sorbet, apple and bramble sorbet with vanilla skin a foam of arctic bramble and strawberry, with a little mountain salt added. This was an enjoyable end to the meal. Yummy.
Its worth it.
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