Leading architecture when Nordic Light Hotel in Stockholm, Sweden celebrates the Nordic region in their new design relaunch

In a contemporary interpretation of Nordic design, world-leading architects and established designers meet in an exclusive collaboration when Nordic Light Hotel open the doors to its new hotel concept.

On Thursday the 31 of May, the new Nordic Light Hotel in Stockholm will be opened after extensive renovations. The new concept is a contemporary interpretation of Nordic design with the notable and award-winning architect Todd Saunders in the lead.

- Our new venture is a tribute to the Nordic, we wanted to create Stockholm's most central

gathering point for experiences with roots in the Nordic, both culinary and visual, says David Bergling, CEO, Nordic Light Hotel.

The visual concept is mainly developed by the architect Todd Saunders, who has won some of the world’s most prestigious awards, for work such as the renowned Fogo Island Inn. His distinctive, modern aesthetics at the Nordic Light Hotel reflects the Nordic through material choices like wood and stone. Saunders has had the overall responsibility for the new architecture and design, and his features are prominent in the hotel lobby, the restaurant and the dining bar.

- Designing Nordic Light was all about using natural, locally sourced materials to create a unique design. The result is a space that celebrates traditional Scandinavian design through a distinctive, modern vernacular” says Todd Saunders.

Several Nordic designers have been carefully selected by Studio Markus Bergström, to customize furniture and interiors for the hotel's community areas. The team include designers such us Jenny Nordberg, Amanda Karsberg and Johannes Norlander - the result is a contemporary interpretation of Nordic design.

The hotel rooms have been designed by John Tong, the architect whose work has been exhibited in places such as MOMA in New York and the Design Exchange in Toronto. 

Lykke & Löjromsbaren is the hotel's new dining bar and represents the Nordic cuisine in both food and drinks. The menu is built around seasons and is based on the finest ingredients of the season, such as vegetable primers in the spring, mushrooms, crayfish and lobster in the fall and slow cooked and fermented in the winter.

- There are so many good ingredients in the Nordic region. We have among the best seafood in the world because of the cool climate. We always strive to be sustainable in our cuisine, which results in a menu based primarily on fish, seafood and vegetables. But we will also serve some meat from the wild nature when available, such as venison and poultry. Says Simon Åkerberg, Food & Beverage Manager at Lykke & Löjromsbaren.

Nordic Light Hotel opens on May 31 and opens with a major launching event for invited guests and

journalists.