|
|
| Rooms | 71 |
| Beds | 134 |
| Largest room | 150 |
| Max restaurant | 140 |
| Designed for disabled | No |
| Nordic Ecolabelled | Yes |
| Spa | No |
|
|
| Biljard |
| Boule |
| Båtutflykter |
| Chokladmakeri |
| Chokladprovning |
| Dryckesprovning champagne |
| Dryckesprovning whiskey |
| Dryckesprovning vin |
| Dryckesprovning öl |
| Femkamp |
| Garden party / Engelska pubspel |
| Konferenspaket |
| Kubb |
| Lerduva laser |
| Logipaket |
| Mordgåtor |
| Mordmysterier |
| Musikquiz |
| Musikstudio |
| Musikunderhållning |
| Ostprovning |
| Prova sill & nubbe |
| Prova spanska viner & tapas |
| Prova vin & choklad |
| Prova vin & ost |
| Sulkykörning |
| Tipspromenad |
| Trubadur |
|
|
|
|
Hässelby Slott is easily accessed in a lush natural setting.
Hässelby Slott was constructed in the 1600s by the Bonde family and dwells conveniently only 30 minutes from central Stockholm by underground. The historical buildings of immeasurable cultural value rests enfolded by an alluring park stretching all the way down to the shores of Mälaren. Today, Hässelby Slott accommodates both conference delegates as well as hotel guests from all over the world.
The delicious food coupled with the stunning environment combine to create a memorable stay. Welcome!
| | |
| |
 | Phone assistance |
| 0046 8-584 703 46 |
| Call us for free assistance with search and bookings |
| |
| | |
|
|
 | KONTURS CUSTOMER RATING |
|
Detailed customer rating regarding Hesselby Slott:
| About the Conference Rooms |
| 1) | How did you like the lighting? | | 4,2 |
| 2) | How was the air | | 3,9 |
| 3) | How was the technical equipment | | 4,1 |
| About the Guest Rooms |
| 4) | What´s your opinion about the room? | | 4,5 |
| 5) | What was the standard of the bath room | | 4,3 |
| 6) | What did you think about the cleaning in the accommodation room? | | 4,6 |
| 7) | How was the bed? | | 4,2 |
| About restaunt and kitchen |
| 8) | How would you grade the "kitchen" | | 4,5 |
| 9) | How were you treated in terms of special requests for example allergic people | | 4,5 |
| About the service |
| 10) | How did you find the handling from the venue in the planning phase? | | 4,6 |
| 11) | How did you experience the venue upon arrival | | 4,8 |
| 12) | How did you find the service in the restaurant? | | 4,4 |
| 13) | How did you find the service in the conference area? | | 4,4 |
| As a whole… |
| 14) | How price worthy is the venue on scale from 1 to 5 | | 4,0 |
| 15) | How would you rank the standard of the venue from 1 - 5? | | 4,1 |
|