Born from the passion for a territory and the enthusiasm of the municipality of Breitenbach in the Bas-Rhin in the European Community of Alsace, the 48 ° Nord Landscape Høtel, is a very special 4-star hotel complex project. Minimalist, it testifies to the range of possibilities in terms of ecotourism.
©Florent Michel @11h45
The meeting of Emil Leroy Jönsson, urban planner and landscape designer, and Reiulf Ramstad, architect, was the starting point of this project which mixes French and Nordic cultures. If the sensitivity to nature or “hygge” is typical of the Scandinavian art of living, it is nonetheless anchored in this territory between Vosges and Alsace, strongly involved in organic and eco-responsible approach. At the heart of the Natura 2000 protected site, 48 ° Nord Landscape Hotel is a retreat for lovers of wild nature, which reinterprets the “hytte”, a traditional Norwegian hut, in a unique, preserved setting.
As unusual as they are unexpected in the region, these design cabins mark a new local identity, the sobriety of which guarantees integration into the landscape.
Designed as places of life, in harmony with the surrounding nature, the 14 huts are built on wooden stilts; they can be dismantled, which therefore implies the reversibility of the site. The untreated and local chestnut tree adorns the volumes equipped with large glazed openings. Four distinct typologies of hytte make up a family of geometric shapes: the Grass gives one level on the wooded land, the Tre and the Eføy set up on two levels, for two people, the Fjells can accommodate up to four people in a soothing space. Inside, the spartan furnishings in light wood do not exclude reassuring comfort, with some spring water Jacuzzi, the perfect embodiment of the Scandinavian art of living turned towards the landscape. Welcoming the well-being and catering areas, the main building, dressed in dark chestnut tavaillons shaped in an integration workshop in Saverne, meets the Passivhaus label. In addition, all 100% local products – beers, honey, milk and cheese – come from organic producers and the hotel’s vegetable garden.
Anne Swynguedauw
©Florent Michel @11h45
