Danish architect Asger Risborg Jakobsen created the Stedsans Hotel in collaboration with writer Metter Hellbaek and her husband chef Flemming Hansen on a plot of untouched Swedish forest-filled land.
The concept for the retreat offers minimalist living styles and extreme closeness to nature and other travelers for a down-to-earth vacation. Each cabin is made from sustainable materials with large windows to fully immerse each guest directly into nature. All meals are shared with everyone on the property and made with ingredients that were all locally sourced just miles from where they are served. The hotel features 15 wooden cabins, multiple Bedouin tents, a greenhouse restaurant and a floating sauna for a relaxing and unique experience.
Created to inspire all guests to get outside for stargazing, hiking and enjoying the countryside, the new Stedsans Hotel is a heartwarming space for rest and relaxation.
Hidden Wooden Cabins
The Stedsans Hotel Offers 15 Inspiring Retreats in the Heart of a Forest
Trend Themes
1. Minimalist Living - Opportunity for businesses to create minimalist living products and services that prioritize simplicity and sustainability.
2. Immersive Nature Experiences - Disruptive innovation opportunities for companies to develop immersive nature experiences that provide guests with a deep connection to the environment.
3. Local Sourcing and Farm-to-table - Industry potential for businesses to focus on local sourcing and farm-to-table practices, delivering fresh, sustainable and locally sourced products to consumers.
Industry Implications
1. Hospitality and Tourism - Opportunity for hotels and resorts to create unique and sustainable retreats that offer guests an immersive connection to nature and a focus on local sourcing.
2. Eco-friendly Architecture and Design - Disruptive innovation opportunities for architects and designers to create sustainable and minimalist living spaces that incorporate nature and use sustainable materials.
3. Food and Beverage - Industry potential for restaurants and food producers to prioritize local sourcing and farm-to-table practices, offering customers fresh and sustainable dining experiences.