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Nobis Hotel opens on December 1st 2010.
Early booking specials available now !
“We want to be very straight and clear with what our guests can expect from us. Our ambition is that when people come to us, they should never be negatively but, on the contrary, positively surprised.”
“We will serve mozzarella only when we can get it proper fresh, directly from Naples, and serve it plain, as a starter, perhaps with a little olive oil.”
“The new Caina will be a simple and traditional high class restaurant, not a fine dining restaurant, but of course we will blow the big horn and gorge ourselves on white winter truffles when they arrive in late October or early November”
“I believe in a small but exquisite menu, with top class ingredients only, that is changed frequently.”
“Just imagine how much better you’ll feel the morning after if you’ve finished off your night on the town with a freshly cooked carbonara and a glass of Chianti instead of a street burger and a nightcap from the minibar.”
“We will work continuously with our room service menu, and change it regularly with the seasons. All the dishes on our room service menu will be freshly cooked by the chefs in our 24/7 Bistro”
“We will serve food from all Italian regions, perhaps one at the time, for one week or one month. We will play it with the seasons, perhaps concentrating on the northern regions with their somewhat richer food in the winter months, and on the southern regions, with food based on olive oil and fresh vegetables, fish and seafood, in spring and summer.”
“I ran into a business associate who wondered if I’d be interested in this property. Of course I was, as Norrmalmstorg is the finest square in Stockholm, and the buildings quite splendid.”
“Our interest lies in how this hotel and this property will have developed fifty years from now.”
“Our vision involves not only the hotel, but the entire Norrmalmstorg square area. Grand Place in Brussels is something of a role model here.”
“There’s nothing that is routine in this hotel.”
“Our personal service philosophy is built on knowledge and intuition, but perhaps most importantly, on personality.”
“We can only have employees that are truly caring to our guests if those employees themselves are happy, proud and confident in their work. This we can only achieve through continuous education and development. Each and every one of our employees should feel that they evolve each and every day, growing as persons and feeling confident to show their personalities.”
“We will not settle with the routine research that has become customary in hotels lately, that is Googling our guests before arrival. Our ambition is to provide our guests with a service that is truly individual, and sparked by personal engagement.”
“It’s my responsibility as managing director to create a corporate culture and an atmosphere where all this is possible — where guests and employees alike will feel relaxed and inspired”
“I’m a chef, like my father and grandfather before me. Our group has worked with restaurants for centuries, long before we started with hotels”
“Design gimmicks as seen in so many hotels over the past decade or more, like a giant log painted in gold in the lobby, are usually amusing the first time. The next time, they’re less amusing. The third time, you just want to throw the damned thing out — if you ever come back that many times.”
“The challenge has been to create suites that will work for both professional and romantic purposes. I think we’ve succeeded. The master suite in particular will be something really special — a true modern boudoir.”
“The feeling of the interiors will be peaceful, soothing and relaxing, with plenty of pleasant surprises tucked away”
“From the lounge cathedral you will enter the Golden Bar shrine, small and intimate, with walls clad entirely in golden mirrors. A multitude of light spots will multiply in eternity. It will be an intense, kaleidoscopic, deceptive experience.”
“We’re inspired by the appearance of Stockholm, not in the summer when the light is bright and magical, but in the wintertime, when the light is softer and contrasts lower. It then first appears almost monochrome, almost black and white. Only when you look closer that you see the subtle, kind of muffled colors and soft shadows. This is the effect that we want to create in this hotel. The general impression should be calm and relaxing, but then there will be plenty of clever and beautiful details and surprises to discover with time.”
“The lounge will have a pretty magnificent feeling with the 25-plus meter ceiling height, almost like a cathedral. In the ceiling, we have designed a multi-color, kaleidoscopic surface — a kind of modern take on a church ceiling fresco painting.”
“It’s like when you see a really cool, hip, well dressed elderly person with his or her own strong and personal, confident style and swagger, as you do most frequently in Italy and France. That’s the feeling we like to communicate. With this hotel, we want to define a timeline, and create a relation between past and present times.”
“Most international luxury hotels are actually cold and tough behind their impressive and shiny surfaces. Our hotel will be very different — a modern, reasonable, sound and humane luxury hotel, where you as a guest will feel true and earnest warmth from each and every one of our employees and from the hotel as a whole.”
“The rooms are luxurious, but in a an honest, no-nonsense way, devoid of gimmicks. There is no cheating, no tricks. The sense of luxury comes from optimal comfort and function, and a cool, sophisticated ambiance, without excesses.”
“We’ve worked with the ambition of creating interiors of the kind that you would encounter in a private home, assembled over a longer period of time. It sounds simple, but it’s far from easy to achieve this effect in a hotel.”
“Old classic hotels always have their own special ambiance that is usually quite enjoyable. As we build this new hotel in two historic buildings, we have the chance to create something with such an atmosphere from the outset. The challenge is achieving this effect while at the same time being modern, edgy, sharp and contemporary, without the standard features of most traditional luxury hotels. We’ve worked both with and against the buildings in achieving the effects that we want here.”
“Our service will be meticulous and highly professional, not excessive and humble, but knowledgeable, warm and personal.”
“Frontline design and technology are self-evident qualities that we won’t flaunt. They should just be there.”
“Our employees will be encouraged to let their own personalities meet the ones of our guests.”
“Ours is a kind of luxury for those who want frontline comfort and performance but don’t want to pay ridiculous amounts of extra money just to flash a nouveau-riche image, for several reasons. A certain moderation is tasteful and called for today, regardless of your resources.”
“The modern businessman or businesswoman of today, I am convinced, has a different view of luxury. Even if you’re very affluent, even if you should be a billionaire, you don’t necessarily want a lot of surplus square meters space in your room that are just extra air, even if you can afford them. Not with the extra heating and cleaning this requires, and the environmental impact of this. It’s a matter of conscience, as well as one of style.”
“Our definition of luxury is modern, elegant and extremely comfortable, but also reasonable, sound and affordable, providing true and honest value for money.”
