SKI LODGE BULLETIN
Ski Lodge Engelberg is a story about two old skiing friends, who finally took the leap of faith and realised an old dream – to open a hotel in the Alps. Niklas and Eric met for the first time in Engelberg in 2002, when they both had long hair, dreamt of becoming professional freeskiers and very few had heard of the little monastery town at the end of the road. After university and ski bumming years, they ended up with long hours behind desks in Stockholm and London, working in finance and advertising.
Ski Lodge Engelberg is a story about
two old skiing friends, who finally took
the leap of faith and realised an old
dream – to open a hotel in the Alps.
Niklas and Eric met for the first time
in Engelberg in 2002, when they both
had long hair, dreamt of becoming
professional freeskiers and very few
had heard of the little monastery town
at the end of the road. After university
and ski bumming years, they ended up
with long hours behind desks in Stockholm
and London, working in finance
and advertising.
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Hans made dinner<br />
for Bill Clinton<br />
Anna Karin Haglund<br />
knows what’s cooking<br />
After enjoying your Skier’s Dinner, you’ll<br />
probably want to send your compliments<br />
to the chef. Hans Höglund will appreciate<br />
it. He’s been a member of the Swedish<br />
National Culinary Team and boasts a<br />
variety of World Cup victories and Olympic<br />
medals. We asked him a couple of questions<br />
about his culinary philosophy, and his<br />
experience serving celebrities.<br />
What are the basic thoughts behind your<br />
cooking?<br />
The guest should notice that every dish is<br />
cooked with love, and that salt and pepper<br />
aren’t needed on the table.<br />
What is it like being a member of the<br />
Swedish National Culinary Team?<br />
Hectic, but also very, very fun!<br />
Who is the most famous person you’ve<br />
cooked for?<br />
I’ve cooked for the Swedish King a few times,<br />
and the Prime Minister. But most famous… I<br />
guess that would be Bill Clinton.<br />
“AK” has worked as a sommelier at Guide<br />
Michelin-rewarded Esperanto in Stockholm.<br />
She was also one of the founders of<br />
the renowned Fäviken Magasinet outside<br />
Åre. Lucky for us, she is now the Food<br />
& Beverage Manager at Ski Lodge. Her<br />
job keeps her racing between the bar, the<br />
restaurant and the office, but we managed<br />
to detain her long enough to chat with her<br />
about food, wine and running a restaurant<br />
in Switzerland.<br />
What’s the best thing about running a<br />
restaurant in Switzerland?<br />
The nearness to local produce of highest<br />
possible quality. First of all from our own<br />
valley, but also from our inspirational roots<br />
in France and Italy.<br />
What’s your favourite dish on the menu?<br />
Steak tartare.<br />
If you could only recommend one Swiss<br />
wine – which would it be?<br />
Hmmm… I’d go for a Merlot from the<br />
Trapletti family. We’re very happy we found<br />
this small producer from the Ticino area.<br />
Excellent wines.<br />
If one would book a culinary trip to<br />
Engelberg, when is the best time to visit?<br />
Always! Ha ha. But for something extra;<br />
check our web page for news about the<br />
guest chef appearances. If you think wine is<br />
more important, look for the wine maker’s<br />
dinners – it’s a menu custom made after a<br />
number of wines, instead of the opposite.<br />
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