The story
Skoogs Bistro in Åre, Sweden, cooks New Nordic and Swedish dishes at Rörosvägen 4, 84095 Funäsdalen, and holds White Guide Masters level for 2026. The menu draws on farms and producers in the mountains around it.
The White Guide singled out the ribeye. It comes from organic black Angus cattle that Stefan and Ellika raise on their farm in Ljusnedal, and it arrives medium rare with a marbled fat cap. The guide's reviewers called its flavor and texture world-class, and the kitchen lets the meat carry the dish.
The tasting menu gives a consistent taste of the surrounding mountains, served with a clear touch of love in the cooking and the service. The Bertilsson family works to minimize waste and run sustainably at every stage, for the climate and for their staff.
Recognition
Ambience
Details
History
With self-sufficiency in sight and high ambitions to minimize waste and work sustainably across every stage for both the climate and their staff, the Bertilsson family has certainly not made things easy for themselves. Yet at this northerly located restaurant, a tasting menu is served that achieves culinary excellence, featuring a consistently authentic taste of the surrounding mountains—complete with a clear touch of love in both the cooking and the service.
After an evening at Skoog’s new bistro, we wonder: is the ribeye actually the best meat we’ve ever had? The perfectly medium-rare cut, featuring a marbled fat cap, comes from organic black Angus cattle raised by Stefan and Ellika on their farm in Ljusnedal, and is simply world-class in both flavor and texture. If you’re driving across the Funäsfjellen mountains in summer, don’t be surprised to see cows, calves, and bulls strolling along the road or resting in the shade of the mountain birches. The Bertilsson family selects its local ingredients with great expertise and care—and knows exactly how to let them shine without unnecessary fuss.
Location
Instagram