The story
Skoogs Bistro in Funäsdalen grounds its menu in traditional Swedish cooking. The Bertilsson family selects every component with deliberate care, letting seasonal produce dictate the plate rather than chasing trends across contemporary Scandinavian cuisine. They keep preparations clean so the natural character of each element stays visible. This restraint recently secured a Very fine level rating from the White Guide, which noted how effectively the kitchen presents premium cuts without relying on heavy sauces or complex techniques.
The signature ribeye arrives perfectly medium rare, featuring a distinct checkered fat cap sourced from eco certified black Angus cattle at Stefan and Ellikas farm near Ljusnedal. Reviewers have called it world class in both structure and flavor, a direct result of grazing conditions on the mountain slopes. Beyond beef, the menu shifts between Åre Atlantic fish and house crafted charcuterie depending on what the week brings. Vegetable focused plates round out the service, ensuring lighter options carry equal weight alongside the richer proteins.
Visitors often describe the dining room as comfortable enough to feel like home, yet polished enough for special occasions. Wooden accents and large windows frame views of the surrounding birch forests, where summer trails occasionally host wandering cattle and calves. The adjacent deli stocks the same regional meats and seafood available at dinner, allowing guests to take a piece of the mountain back to their cabin. An award winning sustainable wine list complements the food while a private room offers quiet space for gatherings.
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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.
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