Scandic Hotels, a Swedish hotel chain based in Stockholm, a pioneer within sustainability, boasting the majority of its properties certified with the Nordic Ecolabel requirement, has opened its first Scandic Go hotel in Norway, located in Oslo, the capital, economic and governmental centre of the Scandinavian country situated on the southern coast at the head of Oslofjord, a city that is a blend of urban sophistication with outdoor adventures, known for its vibrant cultural scene, stunning architecture, extensive parks, and several top museums, many of them established on the scenic Bygdoy Peninsula.
The launch of the Scandic Go Grensen 20 is part of Scandic’s growth strategy and marks the debut of the Scandic Go property in the country. Scandic Hotels operates the establishment and Ragde Eiendom owns the property.
The opening event featured a ribbon - cutting ceremony, speeches, and food and refreshments for attendees, including representatives from Scandic, the property owner Ragde Eiendom, members of the local business community, and the hotel’s team.
The hotel is located at Grensen 20 in downtown Oslo, 2 minutes’ walk from the shopping street, Karl Johans gate and 10 minutes’ walk from Oslo Central Station.
Focusing on functional, compact design, and sustainability, the hotel features 96 compact rooms with comfortable beds, express digital check – in / outrainfall showers and and USB charging points, and a fully stocked 24/7 café lobby, focusing on grab – and – go options.
The property joins Scandic Go, a budget - friendly, urban hotel brand designed for the economy segment, offering essentials at a lower price point to allow guests to spend more time and money exploring the city. Additional Scandic Go hotels are planned for Stavanger and Tromsø.
Scandic Go Grensen 20 is certified by the Nordic Swan Ecolabel, meeting requirements for climate to ensure minimal environmental impact. This special certification reflects the hotel’s commitment to using labelled products and chemicals, utilizing 100% renewable electricity, reducing water consumption, and minimizing food waste.
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