Stufvenäs Gästgifveri: A spa defined by tradition, quality and gastronomy

Stufvenäs Gästgifveri is located on the east coast of Sweden, nestled into the Småland forests with Kalmarsund on its doorstep and Öland gently resting on the horizon. This spa and hotel has roots spanning back hundreds of years and pops up in history books as early as the 16th century. While the location has taken numerous shapes throughout the centuries, its most recent concept is focused on becoming a prime destination for relaxation, revitalisation and gastronomical excellence, with top quality at its core.

Exciting things are happening at Stufvenäs Gästgifveri. After new owner Marcus Thell took over in 2019, this spa and hotel has experienced a rejuvenation and expansion that is planned to continue over the years to come. ”We renovated and doubled the capacity of our spa in 2020 and will do additional renovations and building work next year, to further improve our facilities,” says Marcus Thell, owner and CEO. “This is such a special place with a rich history, and we’re building on that legacy by preserving its unique atmosphere while expanding our offering and providing unparalleled service, with the personal experience in focus.”

The wine cellar: rebuilding a legacy

Gastronomy, fine dining and wine has been a long-time focus at Stufvenäs. Its previous owner, Sigvard Johansson, was an ardent wine enthusiast who spent no less than 17 years building an exceptional wine cellar together with an experienced sommelier, which would put Stufvenäs on the map as a top destination for wine lovers. Sadly, the wine cellar was burgled in 2007 and more than 6,000 bottles were stolen at a market value of 30,000,000 SEK (approximately 2,500,000 EUR).

After this agonising event, the cellar was closed and left untouched for a long time. However, under Thell’s management, the intense work of rebuilding the wine cellar to its former glory has been resumed and its reputation as one of Sweden’s finest is slowly returning. The wine list was named Best of Award of Excellence by the Wine Spectators, it is listed in the global Star Wine List and has received four vines, a true stamp of excellence, by the Swedish wine organisation Munskänkarna.

Unwavering focus on quality

”Luckily, with myself being the owner of the establishment, I don’t need to answer to external stakeholders who are looking for quick returns and instant profitability,” says Thell. “So we’re free to make sustainable decisions, to focus on quality that will last longer, that our guests will enjoy more but that is also better for the environment. We always ask ourselves the question, what could we make in-house with good quality? That’s where we begin, and then we move one step further, using local suppliers from our vicinity or around Småland.”

The next step is using Swedish produce and other products from Scandinavia. “It’s all about utilising talent, produce and resources near us to reduce our carbon footprint and increase quality – components that ultimately enhance the guest experience,” Thell continues. The menu is adapted to the seasons and is created to honour traditional Swedish flavours with rustic dishes deeply rooted in the Småland and Swedish cuisine.

A spa for every season

The spa has numerous different rooms, varying from double rooms to mini suites, luxurious double rooms, large suites and rooms decorated in a traditionally Swedish manor design. The spa and hotel has space for 150 guests, which makes it a great destination for a relaxing retreat for couples, friends or families, but also wedding festivities and conferences – come rain or shine. The location is ideal, given it’s by the seaside and surrounded by the forest, making it perfect for hot summer days but also for autumnal walks or other activities in nature.

As we are entering the cooler season, the kitchen is starting to prepare for another annual highlight, the Christmas buffet, starting on 15 November and serving until Christmas Eve. ”We serve more than 7,000 guests at the Christmas buffet every year, which requires appropriate preparations. The reason for its popularity is probably down to our meticulous attention to detail and quality: every dish is made in-house, by hand and with top-quality ingredients,” Thell adds. “It takes time to roll 30,000 meatballs by hand but it’s well worth it – our artisanal mindset runs through every aspect of the business and is one of the many reasons why our guests keep returning every year.”

Web: www.stufvenas.se
Facebook: Stufvenäs Gästgifveri
Instagram: @stufvenasgastgifveri