Is the fate of many unique, virtually abandoned villages in the unknown corner of Abruzzo sealed? Not if Swedish-Italian millionaire Daniele Kihlgren can help it. In 1999, a solitary motorbike trip proved to be a revelation for this modern-day idealist. By chance, he stumbled upon the almost-deserted hilltop village of Santo Stefano di Sessanio in the Gran Sasso and Monti della Laga National Park in the Apennines. He was struck speechless, not only by the outstanding beauty of the setting, but also because almost everything was untouched. “Time seemed to have stood perfectly still – no concrete buildings, no factories, no tourist infrastructure like the Swiss chalets you find in so many Abruzzese towns,” says Kihlgren. It wasn’t long before he returned to Santo Stefano – not only with his motorbike, but also with a plan to save this village from extinction. Kihlgren, in his mid-forties, has been described as a maverick, a millionaire with enormous willpower. And where there’s a will, there’s a way. Kihlgren bought a house in Santo Stefano and soon many more. Next step was signing a deal with the local authorities to leave Santo Stefano in its original condition – in other words, an embargo on building new houses and a ban on the use of concrete. In exchange, Kihlgren would spend a substantial sum, up to €4.5 million – a mix of his own and borrowed money – on breathing new life into the village and giving it a second chance. “This has nothing to do with renovation,” Kihlgren insists. “It’s about restoration – restoring honour. I had a unique opportunity to save one of the last authentic places in Italy from the grip of cement.” In 2004, five years after Kihlgren first wandered through Santo Stefano, the village was ready for its second life. Kihlgren received help from some big names, including the renowned British architect David Chipperfield, who also supports the concept of ‘conservative restoration’, or restoring while maintaining original features.The result of the first project here in Santo Stefano di Sessanio is Sextantio Albergo Diffuso. A fairly recent concept in the hotel business, an albergo diffuso is a ‘hotel’ scattered throughout a town in different houses. Guests are assimilated into the village and feel part of the community. Kihlgren’s Sextantio originally had 32 houses, but some have been sold to foreigners. Buying a completely restored house from Kihlgren costs about €1200 to €1500 (from $1470) per square metres. The rest serve as hotel rooms with a central reception area, hotel manager and staff.The rooms usually come with a kitchenette, a table and chairs, a fireplace – Spartan luxury. “We try to retain everything that refers back to village life,” says Kihlgren. “Only local materials are used, and old furniture and artefacts were sourced in the area. Modern technology, such as under-floor heating and light switches, is discreetly hidden. We also conducted research with the National Museum of Abruzzo and talked to the elderly residents of Santo Stefano to discover how people used to live and what materials they used. Even beter, after a couple of days staying here, you feel connected with the place. Probably just how Kihlgren felt the moment he decided to save a part of Italian heritage.

How to get there

Santo Stefano di Sessanio is 150 kilometres (a 1.5-hour drive) from Rome and 100 kilometres from the Adriatic coast and the city of Pescara. The best way to explore the region is by car. Sextantio Albergo Diffuso has 27 rooms dotted throughout several buildings, ranging from double rooms to suites, which are twice as large.
A Classic Room with breakfast for two starts at a bargain €160 ($196) per night in low season. While the setting is perfect, there’s definitely room for improvement on the hospitality side.

WWW.SEXTANTIO.IT/SANTO-STEFANO/

The post SAVING SANTO STEFANO DI SESSANIO first appeared on Remote Experiences.

Bet that Shackleton and Amundsen would never have dreamed of this. Fly the Drake and cruise Antarctica. Yes you heard it right, skip the feared Drake Passage and go directly to the White Continent. Until recently, only scientists and researchers used the back door to get into Antarctica. Not by ship, but flying from Chile. Why sail across the Drake if in just three hours you can be standing with both feet on the Last Continent, safe and well.No fifteen metres high waves that make the stretch of ocean between the tip of South America and the Antarctic Peninsula so notorious. Flying also means being completely ready and full of energy to discover this extreme part of Earth. In 2001, a clever Chilean company came up with the idea of creating an air bridge during the summer months between Punta Arenas, the southernmost town in Chilean Patagonia, and the Antarctic Peninsula. Not only for biologists, oceanologists and weather scientists but also for the ordinary tourist. So image: no Drake Passage, no 19-day Antarctica sailing itinerary that only travellers with oceans of time can afford. No lost days at sea. But Antarctica in a compact way: a fantastic, adrenaline-filled six days aboard a small expedition ship, without crossing the Drake.

Quick & intense

If you ever dreamed of flying those legendary, rusty Russian cargo planes, you will be in for a disappointment. No Russian steel crate with a glass nose and a semi-drunk, bearded pilot behind the wheel. The BAE-146 built by British Aerospace looks pretty neutral, except that “Antarctica” is painted on its fuselage.  A comfortable 3 hours later we land on King George Island, where Chile’s Eduardo Frei base is situated. Not on ice but on an ordinary gravel airstrip, which in the most extreme occasions is covered with dry snow. Technically, this is not the Antarctic Peninsula but the Southern Shetland Islands. In the distance floats the Ocean Nova, our expedition ship for the next six days. Purpose built in Denmark to smoothly conquer icy seas, this is no ultra-deluxe ship, but a very comfortable home for up to 68 people. Many other ships can take more than 200 people on board but that makes things more complicated in  Antarctica. A short Zodiac ride from King George and we’re in the observation lounge of the Ocean Nova. A warming drink, a beaming 12-strong expedition team and the prospect of seeing and doing things we have never experienced before. The Ocean Nova team is not low calibre. A couple of seasoned biologists, young naturalists, a historian, an ornithologist, an ocean specialist, a doctor and other crew members who have sailed Arctic and Antarctic waters for many years. Some even worked on Russian nuclear ships and have plenty of stories to tell. They are the perfect entertainment and companionship for when having a drink at the bar. Did we mention already it’s an open bar?

Crossing the Bransfield Strait

A glance through the cabin porthole and you know enough: a sunny, early morning overlooking Mikkelsen Harbour on Trinity Island where we will soon make a landing. The strong rubber Zodiacs can take eight to ten passengers. Life jacket on, sunscreen and sunglasses and cameras at the ready. Several Weddell seals lie sunbathing in the snow and a leopard seal circles around the Zodiacs then disappears. “Dangerous animals,” smirks a biologist. “It’s known that they can bite straight through a Zodiac.” Further up near the old whaling station sit a flock of cackling Gentoo penguins. “Never block the way of a penguin,” Mariano, the expedition leader explains. “Penguins always have right of way. No matter what!” In the afternoon, after hours of sailing through a sensational silent white landscape and a hearty lunch, there is a Zodiac trip between icebergs and ice floes in Cierva Cove. The location is the south side of Cape Herschel in Hughes Bay along the Antarctic Peninsula. We glimpse the Argentine research station Primavera in the distance, while close to our Zodiac we see crab eater seals, penguins, and skua birds… Slaloming with the Zodiac between sculptured icebergs you can listen to almost supernatural sounds: the ice releasing millions of years-old air. In the far distance icebergs are breaking off glaciers, and a little closer an iceberg is tipping over… The trip doesn’t end here and will take us to famous spots on the White Continent like Livingston Island, Port Lockroy, Petermann Island, Paradise Bay, Cuverville and Deception Islands. The target of this trip will be the crossing of the Lemaire Channel and latitude 65° South. The highlight for us? A South-American BBQ on the deck of the Ocean Nova while the sun is barely setting behind the blue and pinkish frozen horizon and giant ice pieces are floating by the ship. Antarctica XXI is the ultimate way to see the White Continent in a more intense way. The trip is shorter but better and the dedication of expedition team is infectious. Travelling with a small group in Antarctica means more landings and time ashore.

The verdict

A trip with Antarctica XXI starts at 9.260 US dollars. Included in this price: Flights according to the itinerary, cruise in full board plus all drinks, excursions and lectures, transfers and if needed accommodation on land. Good to know is that due the limited availability the trips sell out fast, so if you want to do this in the season 2012-2013, it is best to book now! We loved the trip, even while there is big room for improvement on the Chilean pre-&post- travel ground control side (but we heard rumours they are working on it). The most important thing: big thumbs up for the expedition team of the Ocean Nova! They were our dream team and made this trip a fabulous experience!

WWW.ANTARCTICAXXI.COM

Are you packed?

Special waterproof boots are provided by Antarctica XXI, but warm clothes are not. Ideally is to bring water- and windproof outdoors clothes. Patagonia and Canada Goose resist the Artic temperatures and extreme wind.

WWW.CANADA-GOOSE.COM
WWW.PATAGONIA.COM
WWW.BAFFIN.CON

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Slow Food is above all linked with its charismatic founder, Carlo Petrini, but from the very beginning, Vito Puglia equally pulled his weight. Twenty years on, this true pioneer doesn’t reside in a busy head office in northern Italy, but under an olive tree at his exceptional restaurant Perbacco in southern Italy. Only ‘noses’ and insiders know where it is. This restaurant is the playground of Vito Puglia, born and raised in Cilento, a little known region of southern Italy. Vito grew up to become one of the first pioneers and founders of the Slow Food movement. However, Vito is no marketing lad or savvy businessman. On the contrary, despite Slow Food being one of the most important culinary movements of all time, Vito prefers to stay small and keep a low profile. After all, Slow Food is all about going back to basics, back to the essence, with respect for local produce and the environment. Perbacco is not a conventional eating establishment of which there are so many. Foodie snobs who expect to find trained sommeliers and white tablecloths are better off staying away. Perbacco, as a tribute to Bacchus, is something special. A few tables scattered beneath centuries-old olive trees overlooking green hillsides and beyond the shimmering Adriatic Sea. This unknown corner of southern Italy seems to bathe in an impressive light cast over the surface of the sea, the olive trees and the historic villages where time seems to stand still. Which is why Vito has not built an ordinary restaurant here with four walls and a roof. His guests sit outside, under ancient olive trees, or in bad weather, in a kind of covered, furnished barn. Vito makes the view of the Adriatic Sea the protagonist in his decor. In a modest house beside the terrace you find the bar and Vito’s office.

For 23 years Vito has pursued his mission to preserve unadulterated tastes and products in his own restaurant. In combination with a club for Epicurean friends, Perbacco was first a wine bar serving food, then a small tavern where in the 1990s live music was played late into the night and today it is one of the finest restaurants in the region. Vito leads the restaurant with his team of two chefs, Ramon and his wife Cristina, who lovingly translate Vito’s culinary philosophies. The main ingredients on Perbacco’s menu mostly come from Cilento, which forms part of the Campania region, and are always seasonal. The local anchovy is a big favourite and the fish is served here in numerous variations.

Thanks to Slow Food, the alici di Menaica stands on the list of protected products, and a presidium has been set up to ensure this delicacy does not disappear. These small fish are still caught here in the old-fashioned and traditional way. In the past, this technique was used across the whole Mediterranean while now it is only along the Cilentan coast that fishing continues in this small-scale manner. Local fishermen go out in their boats at night to catch the anchovies with nets. Only the larger fish are caught in the nets while the smaller ones escape to continue growing. The fishermen immediately discard the head and viscera of the anchovies and store them in wooden crates, without refrigeration or ice. On arrival back at port, the fish are immediately washed with seawater and then layered with salt in terracotta pots for at least three months. Menaica anchovies are recognizable by their pale pink colour and intense, delicate flavour. They are the perfect accompaniment for many of the fresh pasta dishes on the Perbacco menu. Go for the vermicelli Marina Campagna with wild fennel, sweet little pepperoni verdi, mini tomatoes and of course anchovies. Vermicelli is typical in these parts and often served with wild fennel. The beauty of this dish is that there is no heavy sauce involved. The pasta is pure and remains light. The taste of the fennel and the alici dominate, while the sweet peppers and tomatoes remind you it’s still summer in Cilento.

The post DINING WITH MISTER SLOW FOOD first appeared on Remote Experiences.

The matriarch of the kitchen
The huge, heavy wooden door swings open and Leda, our Cesarina for tonight, is standing in the hallway with a bright smile. She’s a frail appearance with a sleek bobcat hairstyle and of course the obligatory white apron tied around her waist. Her dining room is already set: lace linen, fine crockery, silver cutlery, crystal glasses, ..  Next door there’s the kitchen where Leda is the Cesarina, the matriarch, the empress. Her husband stays wise fully away. Leda’s ricotta cheese ravioli appetizer has cheese from the nearby village of Campo di Giove. These handmade ravioli are lovely delicate squares bathing in a bright red sauce sprinkled with pecorino and finished with basil. Next is the secondi, a delicate lamb simmered for hours in a egg and lemon sauce. A local recipe, what else. Leda, just like all other Cesarine of the Home Food network, cooks only with local products. Just like their mothers and grandmothers did. Food exotism is banned in their kitchen. According to the founder of Home Food, Italian mothers often know more than chefs. The roots, the origins of the Italian cuisine can be found in the family, in the kitchen and in the pots of la mamma.

The Verdict
A Home Food lunch or dinner, can be very easily booked via the website. First, you have to register for free and then you receive a confirmation of membership. You choose location, date and time and check whether your Cesarina is available or not. Payment is via PayPal. Easy. Home Food will immediately send you a confirmation with all details like address and telephone number of the Cesarina. There are Cesarine all over Italy, from the North to the South with a concentration in the cities. The cost for an evening Home Food is about 40 euros per person, wine included. A steal!

WWW.HOMEFOOD.IT

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Amangiri is an ode to the mysterious rock formations of southern Utah and the ancient Navajo culture. An enclave of luxury and style in America’s most dramatic desert landscape. Take one of the world’s most influential and eccentric hoteliers, bring him together with several prominent American architects and drop them into the magical moonscape of immense rock formations, mesas and rolling hills somewhere deep in southern Utah. The location is Canyon Point, a stone’s throw from the famous Lake Powell and spot on the invisible border between Arizona and Utah. Finding Amangiri in this desert landscape is not easy. A mini signpost indicates left, towards a dusty road that disappears into endless oblivion. After a long drive between looming rock formations with characteristic flowing lines etched in the sandstone, you at last spot Amangiri in the distance. A mirage in the form of a razor-sharp, rectangular pavilion made of polished concrete. Amangiri nestles alongside a huge sandstone escarpment. The architecture does not impose itself on the landscape. The only unnatural note in this desert setting is the sharply contrasting blue of the swimming pool. Out of respect for the rugged Utah terrain and its typical Entrada sandstone, the hotel was designed as a massive block that seems to have emerged from the earth through natural erosion by the elements. The three architects used a mixture of local sand and cement to closely match the colour and density of the surrounding geological formations. Because of its remoteness, a special concrete casting plant had to be built on-site and colossal moulds were used to achieve the resulting monolithic forms. And light is undoubtedly one of the most important protagonists here. Amangiri is so remote that there’s literally nothing else to see here except nature and the exceptional play of light that changes at every moment of the day. Zechia and I-10 Studio have designed Amangiri in such a way that light constantly manifests itself in different ways. The angular minimalism of the building’s design is enhanced by an equally jagged play of light, from the fine sunrays sketching patterns on the sand-coloured walls, to the views through glassless windows that give the impression that the landscape is a painting. The architecture grabs the extreme environment, together with the light, and pulls them inside.

Every aspect of the architecture refers back to the immediate surroundings. Like two eagle’s wings, the 34 rooms and suites sweep out from the main building towards the desert. Each room overlooks this harsh scenery and wide panoramic views are even visible from the bath or bed. The idea is to step immediately out of your room into the desert. A large folding window opens completely onto a private terrace with a fire pit. Perfect for admiring the intense pitch-black nights and starry skies of southern Utah. In the main pavilion there is a bar, a restaurant, a library and a shop. In true Asian tradition, Zechia has also included a posh spa, where you find cool, enclosed spaces that hark back to traditional Navajo hogan buildings and for less sweltering moments of the day, small open-air treatment pavilions. The spa’s small swimming pool also provides relief from the dry desert heat. Wherever you look, all you see is water, rock or sky, nothing else. Amangiri is dominated by a purity of design and an absence of over-decoration. It’s a bit like camping in ultra-luxurious surroundings. Imagine: no noise, not even music beside the swimming pool, and shifting, hallucinatory landscapes with no light pollution because the civilized world is so far away. Perhaps these elements give Amangiri its extraordinary character and explain why those who visit, always wish to return.

The verdict

We were blown away by the location and the design. This is truly one of the most remarkable resorts in the US. We would go back immediately to sit on the terrace of our room, admiring the views over the desert or to watch the sunset on the terrace of the main building with a glass of good wine offered by the house. However we were not impressed by The spa therapist. And please feed me some real bread for breakfast!

How to get there

Amangiri (opened in October 2009) is approximately 5 hours driving from Las Vegas (the biggest close by city). Renting a Ford Mustang convertible to explore the area around Amangiri is a big adventure and a real must-do. Sunny Cars offers convertibles starting around 50 dollars per day, all extras and taxes included. Try to explore Glen Canyon National Park, Zion National Park and the famous Horse Shoe Bend plus Antilope Canyon.

The closest airport is Page from where Amangiri organises free transfers.

Room rates start as of 1050 $ + taxes.

WWW.AMANRESORTS.COM

WWW.SUNNYCARS.COM

What to do

Try to explore Glen Canyon National Park, Zion National Park and the famous Horse Shoe Bend plus Antilope Canyon. These highlights of nature are all in easy reach and the drive towards them are already worth the effort. Even a day-trip to Monument Valley is an option.

The post AMANGIRI DESERT CHIC first appeared on Remote Experiences.

Terra firma

We visited two of the most famous trabocchi / seafood restaurants. Trabocco Punto Cavalluccio and Trabocco Pesce Palombo near the village of Rocca San Giovanni. While Trabocco Punto Cavalluccio had the best al fresco seating, Trabocco Pesce Palombo clearly stands out for the beautiful and tasty food. Bruno, the owner of Trabocco Pesce Palombo, and his family owned different trabocchi for more than a century. His wife Giluiana is mostly found with some other bella donnas in the kitchen. Reservations are required because full is full. Almost all trabocco work with a fixed menu where wine, water and coffee are included. You pay around 50 euros for an overdose of delicacies from the sea with free-flow local wine. First a parade of anti pasti, calamari, grilled small fish and octopus. Then comes the pasta with fish or shellfish. As a main you will be served a rich seafood soup that has to be eaten with lots of bread. Eating on a trabocchi is a must-do for any seafood aficionado. After another bottle of delightful pecorino wine, you might start to feel even a bit philosophical. Trabocchi are extensions of the land into the sea. No unstable water where you feel the waves, but terra firma, deeply connected with the sea.

HOW TO GO

Fly to Pescara, a half an hour drive from the Trabocchi coast or fly to Rome, which is 2 hours driving from the Adriatic Coast of Abruzzo.
In collaboration with Slow Food Abruzzo an annual event is organized to put the trabocchi in the spotlight. A fantastic opportunity to try local food from Abruzzo like wines, cheeses, olive oil to everything from the sea. There are laboratorio del gusto, workshops, cultural visits in the cities, …

 The trabocchi restaurants are only open during the summer months, the first restaurants open around late May and remain open until around the end of September.

WWW.CALALENTA.COM
WWW.TRABOCCOPESCEPALOMBO.IT
WWW.TRABOCCOPUNTACAVALLUCCIO.IT

WHERE TO STAY

Rifugiomare is the perfect guesthouse on a stone’s throw from the trabocchi, in San Rocco Giovanni – Abruzzo.
A double room with great breakfast (ask for the classetouriste version) from 90 euros per night.

WWW.RIFUGIOMARE.IT

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What is the cost?

ESPA massages start from £95.
2 hours ESPA time starts from £210.
Staying at the Corintha Hotel starts around £400 a night.

WWW.ESPALIFEATCORINTHIA.COM 
WWW.CORINTHIA.COM

The post FIT FOR THE OLYMPICS first appeared on Remote Experiences.

A lot has changed since then. Now there is tourism. Call it good or bad, but it does provide the local community an income and reason why not to poach anymore. While Insiders claim that more money should go back to the locals. Now it mainly disappears into the pockets of the government and big tourism organisations. For the tourist, the infrastructure got much better than it used to be. Nowadays you can stay in very comfortable lodges like the Sabyinyo Silverback Lodge. Perfect to use as a base before or after a hike. Every morning a maximum of 80 people are allowed up the mountain. Groups are divided with no more than 8 people, together with an experienced guide and a handful of porters. We got lucky; our guide was Francois, the most famous of them all. He is a real “ancien”, once worked for Dian Fossey, and quite a character to have as a guide. A hike can vary a lot: sometimes the group is close, others have to hike for hours to see the gorillas. Once found, you can spend exactly one hour observing and watching them. Respecting their territorium and habitat. Our close encounter was a silverback running towards the group and giving Francois a firm push. “No worries!” Said Francois. “I know them and they know me.” Francois made a couple of growling noises, thus communicating with the gorillas. Impressive. Not only Francois being obviously very close to the animals but the whole experience. Because let’s be honest: nothing beats a gorilla trekking and afterwards going back to a comfy lodge where you can toast with a G&T to a memorable and successful day. Cheers to witnessing one of the most extraordinary animals on this planet.

The verdict?

This region is an inspiring piece of Africa. Not too touristy, safe and well organized and one of the only places where you can see these gentle but impressive primates in their natural habitat. A habitat of green, impressive mountains, mostly, of course, hidden in de mist.

How to go?

Traveling to Rwanda is very easy. A lot of carriers fly to Kigali: KLM, Qatar, Brussels Airlines.
Our favourite accommodation was the Sabyinyo Silverback Lodge. It’s the best Rwanda has to offer. (get it?)
Rates start at 445$/person full board.
A gorilla permit fee to trek for one day with one hour visit will set you back for 500 dollars per visit. When you order a permit after June 2012, you will have to pay 750 dollars.

SABYINYO SILERBACK LODGE RWANDA

The post MEET & GREET WITH THE MOUNTAIN GORILLAS first appeared on Remote Experiences.

First a snow storm, then a dinner from heaven.

Magnus burns the fresh Junipher branches to cook the voluptuous and over-sized scallops from the nearby Norwegian island Hitra. They are cooked in their shell, in their own juice. Very pure served on a bed of juniper branches, decorated with a few glowing pieces of charcoal from a berch tree. “Eat the scallops with your hands and drink the cloudy liquid from the shell.” Suggests Nilsson when he presents the dish during evening dinner. In an old barn, on the hayloft, there are 5 wooden tables with 12 guests, waiting for Nilsson’s 14 creations. Some of the guests came from afar to be here this evening. They braved perhaps half a snowstorm, icy roads, crossing reindeer and pitch black winding roads through dark pine forests just to be shown that even in the middle of winter, one can eat nearly 100% local. Local and interesting, that is. The interesting thing is that there is nothing foreign about what Nilsson is doing here. “The techniques to preserve we use: aging, fermenting, salting, smoking, drying, pickle … these are methods that are used in Sweden for centuries.“ Magnus has been running the kitchen of Faviken since 4 years after working for years in Stockholm and Paris in kitchens of Michelin-starred restaurants such as L’Astrance and L’Arpège.

Secrets in the Hobbit hole

Magnus has no stars because Michelin doesn’t hand out stars outside of Stockholm but this doesn’t bother him. For Magnus it’s all about the product and the foraging. Alhough looking and growing your own food sounds maybe more romantic than it really is. In summer, the menus in the winter are already discussed. In the vegetable garden next to the restaurant every year 3000 of veggies are grown. “Take for example the red beets on the menu tonight. It is a special local variant which remains very small and grows a hundred days. A deep red color, bursting with flavor and very important, they are perfect to keep them so that we in the winter use.” Nilsson serves them blackened, thanks to the huge grill in the middle of his kitchen . Even the meat that Magnus serve is not just any meat. We grow more than 200 chickens per year, here on the farm. “explains Magnus. Fascinated by the beef we tried yesterday, we ask for the secret of the intense flavor. Nilsson’s eyes start to twinkle. “The most important thing in our kitchen is to follow the production. Ditto for meat. Only 1 out of the 100 SLC (Swedish Lowland Cattle) are good for our restaurant. The farmer calls us when he thinks there’s an animal that is suitable for the restaurant. Then we go and look and if we are agree, we start with the fattening of cows with only hay and grass. The animal is then slaughtered by a butcher and then we ripen the meat for 1 month. The good pieces of meat are then treated with kidney fat and then there is another aging period, depending on the size of the animal, sometimes up to 9 months. The intense flavor are of the amino acids in the meat. Pure nature. “Laughs Nilsson. Is that the secret of his kitchen? “Yes, real food. Real and pure food. Nothing more. ” Most products are hidden deep in Magnus’s root cellar. A Hobbit hole, almost completely snowed in, with a kind of lock system so that the extremely cold air from outside can not reach the stores. Inside there are shelves full of jars imposed delicacies and tuber veggies with huge sprouts. Even a moldy cabbage is waiting until it is a point to serve. Nilsson loves to experiment and has a thing for alchemy. Not in an El Bulli kind of way, but in a naturalist kind of way, without complicated machines or techniques. He used to want to be a marine biologist as a child. Maybe it’s a good thing his guests doesn’t get to see this hole from professor Nilsson. In the end it’s what comes on the plate that counts, even in the icy Wilderniss of North-Sweden, froozen in time.

How to get there

Dinner at Faviken costs about 140 euros per person and ditto for a wine selection. Staying with two costs about 225 euros, breakfast for two included. The restaurant is only open evenings from Wednesday to Saturday.

In order  to travel to Faviken, you fly in less than an hour from Stockholm to Ostersund from 120 euros, taxes included.
WWW.FLYSAS.COM

From Ostersund airport is approximately one hour to Faviken, about half an hour’s drive from the ski resort Åre. We recommend to rent a car so you can discover the stunning region of Jamtland. Sunny Cars has a solid range of rental cars during the winter months with all the extras included in the rent. From 299 euros, all inclusive rent.
WWW.SUNNYCARS.COM

The post PRESERVING THE ROOTS AT FAVIKEN first appeared on Remote Experiences.

Room 606 at the Radisson Blu Royal Hotel does come with a price tag: DKK 4900 (650 euro) per night, based upon two sharing, and includes breakfast.

WWW.RADISSONBLU.COM/ROYALHOTEL-COPENHAGEN

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WWW.RATUA.COM

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WWW.UNCHARTEDAFRICA.COM
WWW.ANDBEYONDAFRICA.COM
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