At the heart of the small village of Gerianger lies one of Norway’s most scenic hotels, The Hotel Union. Blessed with sweeping views of the UNESCO listed Geriangerfjord, this first-class establishment is a destination in its own right.

A family run business for four generations, we spoke to husband-and-wife team and current managers Sindre and Monja. The share with us the Hotel Union’s history and the many ways you can pass a relaxing 48 hours in these blissful surroundings.

For travel inspiration: Norway destination guide

The Hotel Union – A Destination in Itself

“My wife Monja and I have been running the hotel for over 25 years and our family have owned it since 1899,” Sindre tells us, adding that The Union’s history began with his great grandmother who came from the area outside Lillehammer. “She moved to a village not far from here in the 1890s, working herself up from being a maid to the managing director [of a hotel].

When she met his great grandfather, they shared a mutual desire to buy the hotel in Geiranger. “It was my great grandmother who bought the hotel,” he says. “She’d inherited money and they bought it in 1899.”

Discover this on: Timeless Scandinavia

Rooms With a View You Won’t Want to Leave

Originally built in 1891 out of timber, Sindre tells us that that the hotel was constructed in “the Swiss Norwegian dragon style”. Having been expanded and renovated several times, today the Union is a modern hotel with 197 rooms. Over and above standard rooms, guests can choose deluxe rooms with a fjord view.

With this kind of scenery, you may not even want to leave your room, but there are plenty of reasons to. “The hotel is a four-star hotel but is also a full-service hotel with all everything you can imagine for a [fabulous] vacation,” says Sindre. “We have two restaurants, a small cafe, bars, and even a nightclub if you want to go dancing. We also have our spa.”

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Wining and Dining

Of course, exceptional dining comes hand in hand with a hotel of this caliber. Fjorden is the main restaurant which serves a breakfast and dinner buffet, with a wide selection of both hot and cold dishes. You can also lunch outside with spectacular views of the fjord at the hotel’s Café Løsta.

For a bespoke fine dining experience, Restaurant Julie is the a la carte restaurant, serving a seasonal lunch and dinner menu. Enjoy dishes showcasing fine local ingredients such as halibut, served with nashi pear, green chili, Tamari soy sauce and finger lime. You can also savor a fine range of selected international ingredients and a great vegetarian menu, the perfect way to spend an evening. The hotel has its own wine cellar and offers wine tasting for groups upon request.

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Geirangerfjord, a Natural Paradise

The Geirangerfjord was created over a succession of ice ages, its deep blue waters surrounded by mountainous peaks and numerous waterfalls which create a never-ending display of rainbow colors. The perfect setting to create one of Norway’s most scenic hotels, Sindre explains that “the nature here is dramatic and beautiful,” and has not only placed the fjord on the UNESCO World heritage list but has also been creating tourism for the area since 1869.

“Geirangerfjord has so many waterfalls and also its mountain farms, which make not only the nature but also the life stories around Geiranger such a very special experience,” he says.

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Lose Yourself in Nature

There’s plenty of ways to enjoy this natural paradise, using the Union Hotel, one of Norway’s most scenic hotels as a base, “You can go on different hikes around in the area here, or spend time cycling and kayaking,” says Monja. “You can sail the fjord, either with tours or small private boats.”

She also recommends spending time at the World Heritage Center right beside the hotel. The exhibitions and interactive stations give you an opportunity to learn about the geological processes that formed the fjord landscape, and to see what the landscape looks like today.

“Of course, you have to see the Seven Sisters,” she enthuses, talking of the famous and most photographed waterfall in the fjord. The 410m waterfall consists of seven separate cascades, one of which has a 250m freefall.

“The Flydalsjuvet is a beautiful viewpoint where you can take great pictures,” she advises. Divided into an upper and lower area, this is one of the most popular photography spots in Norway and for good reason

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While Away Time Admiring Vintage Cars

Image credit: @hoteluniongeiranger
on Instagram

For all petrol lovers, the Union Hotel has a unique vintage car museum, featuring American and British cars from the 1920s and 1930s and is open for all guests staying at the hotel. Perfect way to while away a few hours in admiration.

“The car museum was established by my father,” Sindre explains. “He was interested in the history and the culture of the village, and in the 1930s there were a lot of taxis in Geiranger.” Fascinated by these vintage cars, Sindre’s father, together with friends, collected and bought them.

When asked his favorite from the collection Sindre says “the Studebaker 1932 model, which is the only one existing in the world. With a sentimental thought, Monja says the Buick 9032, because that’s the one “I was driven in by my father-in-law when we got married.”

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Relax in the Spa

“We Norwegians love to be on the couch, relaxing and maybe watching TV,” says Monja, “but we also like to go to different hotels, enjoy the food and wine and the spas. So, we built our Spa at The Union with this coziness in mind.” With Norway’s hygge culture gaining an international following, the cozy, intimate and welcoming vibe is something you must experience for yourself.

There’s no nicer way to enjoy the views from one of Norway’s most scenic hotels, than to while away a morning, afternoon or even a decadent full day at the Spa. A place where the body and soul can rest, swim inside or out. Enjoy a sauna, Japanese hot bath or a hydra walk, then choose from the extensive treatment menu. The signature ‘Geirangerfjord’ massage and facial with hot black stones is highly recommended.

“You can be in your bathrobe, lay down on the sofas and enjoy a glass of wine as you look out over the fjord and the mountains,” says Monja. “That’s how we do it in Norway – here you relax by just being and not doing.”

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Simply Unmissable

Its undeniable that this is a place you simply must have on your travel bucket list. “UNESCO have listed Geirangerfjord as one of the top natural sites in the world,” says Monja, adding that National Geographic have rated it as one of the top five unspoiled places on Earth. “You should absolutely come here to see it once in the lifetime and all of us at the Union Hotel look forward to welcoming you.”

To enjoy a stay at The Hotel Union, one of Norway’s most scenic hotels, take a look at our Timeless Scandinavia small group journey.

Keen, cultured visitors to Stockholm will almost certainly have Fotografiska on their hit list. The museum, that is – one of the Swedish capital’s top sights, a temple to contemporary photography and an HQ for modern photographers and experts the world over. But not every visitor to the city knows that the building, a former Art Nouveau style customs house, also houses one of Sweden’s most sustainable restaurants. 

Known simply as “The Restaurant”, it’s helmed by the innovative, boundary-pushing Executive Chef Martin Wall. “My role here is as ‘planet keeper’,” says Wall. “I try to keep our philosophy forward-thinking and make sure we do as much as we can, sustainability wise”. Guests on Luxury Gold’s Timeless Scandinavia tour will visit this extraordinary sustainable restaurant during their time in Stockholm – in the meantime, we asked Martin to tell us a little about how he merges a luxury museum experience with a sustainable ethos.

“The Restaurant” Executive Chef Martin Wall

The Formula

“The Restaurant at Fotografiska is plant-forward,” explains Wall. “We try to push the boundaries and understand nature”. His team is on a mission, he says, to “prove that [sustainable restaurants] can be high-end gastronomy and sustainable at the same time”. With a firm zero-waste policy and seasonally-led ingredients, Wall’s team curates set menus of different sizes – three or five courses starting with an appetizer of the day, say – as well as sharp, unusual beverage pairings (one popular selection is “Nordic and funky”, featuring some excellent Scandinavan wines and ingredients). “We normally say that the farmers are the bosses of the restaurant. They decide what’s on the menu – we want the best, today, from nature,” adds Wall. Dishes might include blue mussels with seaweed and root vegetables, or lamb with cucumber, garlic and caramelised cream. It’s contemporary but appealing; the ingredients are the star of the show.

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A dish at The Restaurant at Fotografiska, Stockholm

The “S” Word

Though luxury travellers are more aware than ever before of the need to balance incredible travel experiences with an awareness of impact on the planet, Wall feels the very word “sustainability” has perhaps been overused, or lost some of its power in recent years. “Sustainable dining has been up and down since the pandemic,” he ponders. “I think the word [itself] is the big problem; it doesn’t have the same effect as before. So we’re more talking about ‘consciousness’: to be out there and to be aware of what’s going on, to try to keep pushing forward.”

What does that consciousness mean to him? “It’s important for us to be out there, to make people conscious of the world and to show them and guide them to a more sustainable way. It is possible to do it.” To be a thought leader among sustainable restaurants in the region, this could be through highlighting the best vegetables or foraged plants available that month on the menu, or getting creative with zero-waste principles. Initiatives involve using apple cores in desserts or converting onion peelings to compost to nurture future kitchen vegetables. 

The Restaurant at Fotografiska, Stockholm

Award-winning Dishes

The Restaurant at Fotografiska was awarded a Michelin Green Star in 2020, and has maintained it for every year since. “They introduced the Green Michelin star a few years ago,” says Wall. “It means we’re acknowledged for our sustainable work.” Venues are awarded these rare stamps of approval for having high ethical and environmental standards, from provenance to suppliers and employing locals, as well as combining culinary excellence with an eco ethos. The team’s forward thinking also won them three circles by the 360°Eat Guide. “The 360 Award is big here in the Nordic countries, but it’s all about social and planet-minded sustainability, so it’s a big award for us and we’re so proud to be in it.” While it’s a joy to receive accolades, says Wall, it can also place the burden on the team of keeping such a high standard. But he’s up for the challenge. “It’s a huge role to take on, to make sure you understand the planet the best to make the gastronomy line up with the future,” says Wall. “My plan is to [always] be a little bit better tomorrow than today.”

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The Experience

“When they come here, guests can expect to be ‘here and now’,” says Wall of the museum-restaurant space, which occupies a large-windowed, waterfront dining room with – naturally – great photography on the walls. “It’s not all about what’s on the plate – it’s why it’s on the plate.” Everything presented in sustainable restaurants like his, he says, should be centred around provenance, slow food, zero waste principles and great suppliers. It should represent how great cooking can be done in the age of sustainability.

It’s only when asked for his favourite dish of the moment that Wall pauses for thought. “That’s a tricky one. In Sweden right now, it’s been a long, hard winter, so the asparagus feels like the sun, and the future.” He wants guests to become more conscious of what sustainable restaurant can do, but in the moment, to rest and relax, and be completely present with the food in front of them. “We proudly present the way of the future, so you can calmly come here and wine and dine. We’ve been doing the thinking, so here’s the place where you can relax and enjoy – we’ve done the work for you,” he says.

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Some of us have bucket lists, others have “to eat” lists – and these fine dining restaurants are some of the most ravishing places around the globe to share a meal. From experimental Scandi venues to classic Italian cuisine, via restaurants drawing on the indigenous and native plants and techniques of their country, you can count these 10 stops as a cultural experience in themselves.

Le Monzù, Capri, Italy

Perched on a dramatic cliff with sunset views, Le Monzù is a showstopper. A hotel restaurant in the Le-Corbusier-designed Punta Tragara hotel, it attracted one Michelin star in 2019. Now, head chef Antonio Pedana’s dainty take on Neapolitan and Caprese cuisine includes octopus ragu served on mezzipaccheri pasta, cuttlefish with sea urchins and green apple, and “milk and cookies”, a deconstructed biscuit dessert with hot and cold creamy foams. The eight-course Labyrinth of Flavors tasting menu will take you through the best of Padana’s creations. Luxury Gold clients get to visit Le Monzù on Day four of our Ultimate Italy journey.

La Colombe, Cape Town

The drive to this restaurant, on the Silvermist wine estate in Constantia, hints at the fine dining experience that awaits: a minimalist white conservatory, views of forested mountainside, and imaginative plates served on smooth-edge, shell-like ceramics. Head chef James Gaag crafts little canapes inspired by snacks from South Africa’s Cape Malay culture, followed by the signature “Tuna la Colombe” dish, unfurled in a tuna tin but revealing high-end seared Bluefin tuna with king crab and caviar. Dishes are inspired by Gaag’s travels and the wine list, naturally, is ample and strong on South African vintages.

Food at Mayta restaurant, Lima, Peru

Alchemist, Copenhagen, Denmark

With two Michelin stars in one of Europe’s premier dining cities, Alchemist isn’t just a dinner, it’s a theatrical experience. Six hours, 50 bites, different locations around a labyrinthine industrial building, video screens on the ceiling… as fine dining restaurants go, it’s quite a head-spinner. You might eat freeze-dried butterflies (head chef Rasmus Munk is championing them as a future sustainable protein source) or what looks like a plate of plastic junk (but is actually grilled cod jaw with a “bag” made from dehydrated cod bouillon). There’s a strong sustainability message, but the performance trips through emotions, memory and even interpretive dance.

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Mayta, Lima, Peru

A contemporary Peruvian restaurant in the country’s capital, Mayta takes plenty of inspiration from nature. Weaving native leaves, moss, rocks bark and flowers into the restaurant’s dish presentations, chef Jaime Pesaque conjures up dishes like scallop with leche de tigre, grilled eggplant in a smoky broth or Amazonian paiche fish cheeks in a rich glaze. This fine dining restaurant’s name means “Noble Land” in the indigenous Aymara language of the Andes, so it’s Peru’s heritage and character that’s being celebrated in its fine dining experience – all among nature-inspired interiors of plants and hanging baskets.

Belcanto, Lisbon

Portugal’s capital is an underrated fine-dining treasure trove, and this restaurant in the Bairro Alto district has the two Michelin stars to prove it. Helmed by chef José Avillez, the space itself is all wood-paneled, parquet-floored, mirrored grandeur, while the tasting menu reinvents several Portuguese classics. Among them are pot-au-feu, with meats, sausages and potatoes in a slow-simmered dish, and Avillez’s grandmother’s rice pudding. But also expect intriguing bites like crunchy seaweed with barnacles, or partridge escabeche.

A “heartbeat” themed interior at Alchemist restaurant, Copenhagen

Oteque, Rio de Janeiro, Brazil

Atmospherically set in a 1930s house in Rio, this restaurant from Japanese-Brazilian chef Alberto Landgraf is all about fish and seafood. Oysters with brazil-nut milk and green apple, monkfish with burrata, glazed turbot, sea urchin with mussel cream… let’s just say you have to love the fruits of the sea to get on board with this one. Styled with Japanese flair and the star of the show might be the venue’s playlist: a grunge-rock riot of Smashing Pumpkins, Pink Floyd and Judas Priest you won’t find in most fine dining restaurants.

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DiverXO, Madrid, Spain

With ice-white interiors, dramatic curtained tables and wacky art, this avant-garde Madrid restaurant has no less than three Michelin stars. The dining room feels like a blank canvas for the colourful cuisine that emerges from the kitchen: head chef Dabiz Muñoz spins stories across a 26-course menu that might include mini caviar curries with sauces in miniature pans, beef rib soup dumplings or coconut ganache with black garlic. Quirky animal sculptures and figurines from flying pigs to chrome ants set the tone for something weird but wonderful.

Frantzen, Stockholm, Sweden

Frantzen’s head chef, Bjorn Frantzen, was a chef in the Swedish army before taking on the fine dining world. Here he creates New Nordic cuisine with Japanese and French elements across a three-floor dining room of dreams: canapes are served in a comfy lounge before you’re shown to a chilled counter, with all the ingredients that will be used in your tasting menu on display. One of the more expensive menus on this list, it’s not for the faint hearted, but whimsical dishes include a truffled French toast, pumpkin macaron with foie gras and pork chawanmushi (a Japanese egg custard). Wine list connoisseurs will also appreciate the thousand or so wines on offer.

@restaurantfrantzen / Instagram

Den, Tokyo, Japan

One of the best restaurants in Tokyo, this creative spot recently earned a Michelin Green Star for its sustainability efforts, on top of the two Michelin stars it already held. The “Dentucky Fried Chicken” is probably the most famous dish, a deep-fried chicken-wing dumpling with sticky rice and chicken ginseng soup, served in a faux takeaway carton. But there’s plenty more to this modern update on the traditional Japanese kaiseki form, including clay-pot-cooked rice and bamboo shoots cooked two ways. The dining room is small and minimalist, with a counter facing the open kitchen. Chef Zaiyu Hasegawa says his main goal is “to make others happy”, and you’re sure to leave with a smile on your face.

Don Julio, Buenos Aires, Argentina

Not all fine dining restaurants are futuristic spaceships of white and chrome: this traditional Buenos Aires parrilla (steakhouse) has a classic green-striped canopy and a cosy, brick-lined dining room trimmed with wine bottles. It’s all about the meat here: different cuts of steak, morcilla blood sausage, provoleta cheese and even vegetables cooked on the vast, smoky parrilla grill. The wine list draws on a 60,000-strong cellar and owner-chef Pablo Rivero has done great work when it comes to sourcing sustainable beef and working with the Argentinian cattle farming world. The olde-worlde looks mean it has atmosphere in spades. All of this adds up to one Michelin star, well deserved.

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