“Our regular customers really appreciate the hotel’s character, the personal service, the charmingly decorated rooms, and the odd collection of objects,” says Frida Eklöf, Reservations Manager at Lord Nelson.
At barely six meters wide, Lord Nelson holds the title of Sweden’s narrowest hotel. Lord Nelson was a British Admiral, something that is reflected in the interior: the doors have porthole windows and the rooms are named for ship models, with a model of the boat inside the room.
– Frida Eklöf –
At the meat worshiping restaurant Djuret (which means ‘animal’ in Swedish) one animal is served each month, with the entire animal being used, and the selection of meat selection following the seasons. In the autumn deer, wild boar, and elk are served, while the spring brings red deer, duck, and horse. The menu consists of four to six dishes.
On Omakase Köttslöjd (‘Meat Carving’) the raw materials are brought into focus. Here you get cured meats in all dishes – even dessert. The chef sources the meat himself and the restaurant gets its meat from Järvsö. Thursday to Saturday an exclusive 24 guests watch as the 18-22 dishes prepared.
If you want to avoid having to choose, you can try two favourite dishes from the restaurants in the bistro at The Burgundy wine bar, where one of the city’s largest wine cellars is located.
If you’d rather have a drink in a comfortable armchair, Tweed is the place for you. The interior gives the feeling of a British living room: cabinets, leather chairs, and tweed-clad walls surround you as you take your whiskey in hand. You can also book a table and enjoy simpler food.
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