During the autumn, many people worked intensively to get properties, machinery and slopes in order. And a few days before Christmas Eve, Gesundaberget was able to open the slalom gates for the first run in 3 years!
“It’s absolutely crazy,” exclaims Magnus Birkeholm as he welcomes everyone to the hill and to the inn. Magnus humbly thanks everyone who has contributed to this solution, which is good for the parish’s tourism industry and provides many jobs.
Magnus emphasizes that there is still a lot of work and investment to be done to get Toppstugan and Ski Lodge (hostel) ready for the summer season. “The important thing is that we are up and running. The atmosphere is good and there is a lot of interest. A full 1,000 season tickets have been sold so far,” says a happy Magnus Birkeholm.
“In the Inn we have been busy with diners both for lunch and dinner,” says Kattis Lavin Bogg, who is responsible for the operation. “The menu includes wood-fired pizza, waffles, hamburgers and goulash soup. The interest in the opening dinner was so great that we had to run two opening dinners with three courses – smoked salmon and venison with good side dishes and a delicious dessert. Many are also curious about us and come here for coffee,” concludes Kattis, extending a warm welcome to everyone.
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