|
|
| Rooms | 57 |
| Beds | 140 |
| Largest room | 90 |
| Max restaurant | 130 |
| Designed for disabled | Yes |
| Nordic Ecolabelled | No |
| Spa | No |
|
|
| Bad Brygga/Strand |
| Chokladprovning |
| Dryckesprovning champagne |
| Dryckesprovning whiskey |
| Dryckesprovning vin |
| Dryckesprovning öl |
| Fiske |
| Kanoter |
| Massage |
| Middagsunderhållning |
| Mordmysterier |
| Måla en tavla |
| Ostprovning |
| Prova vin & choklad |
| Prova vin & ost |
| Sjöbastu |
| Teambuildingaktivitet |
| Trubadur |
|
|
|
|
Nääs Fabriker
Welcome to an experience beyond anything simply adequate. Confined by the old brick walls, a whole other world of light, sound and structure opens up and stretches out into infinity.
A raw factory feel meets soft textiles and modern design in combination with a warm restored feel of home. A hotel with 57 double rooms, a restaurant with boastful view over Sävelången, and contemporary technology are all ready to assist you in your realising your wildest ideas in true character of Nääs Fabriker.
Regardless of the reason for your stay - conference, relaxing weekend or a few leisurely spent summer days within convenience distance to Gothenburg - you will discover that everything here is just that extra little bit bigger, more authentic and more generous. That is exactly what we mean by beyond simply adequate.
| | |
| |
 | Phone assistance |
| 0046 31-15 70 80 |
| Call us for free assistance with search and bookings |
| |
| | |
|
|
 | KONTURS CUSTOMER RATING |
|
Detailed customer rating regarding Nääs Fabriker Hotell och Restaurang:
| About the Conference Rooms |
| 1) | How did you like the lighting? | | 4,0 |
| 2) | How was the air | | 4,0 |
| 3) | How was the technical equipment | | 3,5 |
| About the Guest Rooms |
| 4) | What´s your opinion about the room? | | 4,0 |
| 5) | What was the standard of the bath room | | 4,0 |
| 6) | What did you think about the cleaning in the accommodation room? | | 4,5 |
| 7) | How was the bed? | | 4,5 |
| 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? | | 3,5 |
| 11) | How did you experience the venue upon arrival | | 4,0 |
| 12) | How did you find the service in the restaurant? | | 4,0 |
| 13) | How did you find the service in the conference area? | | 4,5 |
| As a whole… |
| 14) | How price worthy is the venue on scale from 1 to 5 | | 4,5 |
| 15) | How would you rank the standard of the venue from 1 - 5? | | 4,5 |
|