Depending on the season, Sami guides take guests kayaking and berry-picking or husky sledding and ice fishing.
Meals feature recipes that chef David Staf has gathered from friends and family, handed down over generations. Reindeer, moose, wild birds, fish, berries and dried herbs from the surrounding Norrbotten region are on the menu. Even the furnishings are local, with tableware and vases hand-crafted by nearby artisans, as is the winterwear sold in the hotel’s boutique.
That connection to community and culture, along with its eco-credentials – the entire hotel is powered by renewables – has won Arctic Bath a place in a new hospitality collective that takes a different approach to the idea of sustainability.
Rather than simply affirming their commitment to the environment, the properties in the…