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The Season Finale in Tänndalen
Join us for the ultimate season closer in Tänndalen. As we approach our final trip of the year, the mountains are at their absolute best. Think long, bright spring days, perfectly groomed slopes, and that unmatched feeling of skiing under a warm spring sun.
Tänndalen offers the perfect atmosphere to wrap up the winter. Whether you're chasing the last powder, enjoying a relaxed lunch on a sunny terrace, or exploring the extensive cross-country tracks, this trip is all about celebrating the season in style.
Price
Below you will find the complete price overview for our final excursion. We have structured our packages to include everything from ski-passes to our traditional joint dinners. Please review your selections, and remember that ESIK membership and age-based discounts are automatically accounted for. To receive the discount please follow these instructions
Departure
We will travel by bus leaving from Stockholm Central and Kista in the afternoon of Thursday April 16, exact departure time will be sent out 1 week prior departure.
Lodging
We will be staying in apartments in Ski lodge Tänndalen, close to all facilities like the slopes, ski-rental, grocery store and restaurants.
Alpine ski school
We will arrange ski school for adults during mornings from beginners to advanced skiers in slalom and snowboard. Ski school levels. Note no ski school for kids.
Joint Dinner - Friday at 19.00
On Friday evening we gather for our traditional 2-course season finale dinner. Please choose one starter and one main course from the menu below:
Starters
- Hot-smoked mountain fish from Niklas in Tänndalen: Pickled vegetables, brown butter emulsion, and crispy Malax bread.
- Reindeer calf tartare from Jillie in Ljusnedal: Chive cream, Jerusalem artichoke chips, pickled mushrooms, and vendace roe from the Bay of Bothnia.
- "The Mushroom Sandwich": Mushroom variation, butter-fried Malax bread, pickled pearl onions, parmesan, and brown butter emulsion.
Main Courses
- Reindeer from Ruvhten sijte Sami village: Reindeer rump and reindeer croquette. Served with sugar-fried kale, charred and baked onions, mushrooms, and a demi-glace mounted with duck fat and truffle.
- Arctic Char from Lake Malgomaj: Classic Sandefjord sauce with trout roe & chives, seasonal vegetable crudité, chlorophyll, and potato purée.
- Skrei or Turbot (seasonal availability): Crème Dubblé flavored with cognac & lemon, beet variation, and dill & horseradish potatoes.
- Herb-baked Cabbage: Sauce made from reduced cream & champagne, butter-tossed beets, Jerusalem artichoke, and crispy kale.
Journey home
On Sunday April 19, we will travel back to Stockholm in the afternoon and arrive late Sunday evening.
Seat reservation
After registration and payment you will receive a confirmation of your participation.
ESIK memebership
As an ESIK member you get subsidiced ski-passes and ski-school. To become a member of ESIK please follow these instructions.
Changes/Cancellations
Contact travel guides, Ericsson alpina travel rules will apply
Travel guides
| Erik Sanders | ||
| erik.sanders@ericsson.com | ||
| +46 730 71 55 32 |