Quality Hotel Skjaergarden - Langesund

Family-friendly hotel with a 4000 m2 indoor water park and 81-meter slide in Langesund archipelago

Children & Activities

Quality Hotel Skjærgården offers Norway's biggest playroom and a 4000 m2 swimming park with a heated outdoor pool, hot tub, sauna, and steam sauna. An 81-meter long slide is open to all guests. During school holidays, the hotel runs a special activity program with a kids' club and entertainment staff.

Dining

The hotel operates two restaurants, one serving seafood and light meals. A daily breakfast buffet includes a selection of organic options. A kid-friendly buffet is available every weekend and during school holidays.

Wellness & Fitness

Guests receive free access to an adjacent fitness center with extensive facilities. The hotel has a sauna, steam room, hot tub, and an outdoor pool with fjord views. Spa treatments and wellness packages are available in a dedicated spa lounge.

Business & Conference

Quality Hotel Langesund provides conference facilities for up to 350 participants with customizable layouts. Meeting and banquet services include fax/photocopying, concierge, and express check-in/check-out. The hotel also offers 24-hour front desk support and luggage storage.

Location & Sustainability

Set in the Langesund archipelago, the hotel offers views over the fjord and proximity to Hydrostranda beach. Nearby attractions include Geopark areas in Telemark and Vestfold and Langesund's cultural center. The hotel is eco-conscious, focusing on reducing food waste and using local produce in its dining.

• Water Park: 4000 m2 indoor swimming park with 81-meter slide
• Children: Norway's biggest playroom and holiday activity programs
• Dining: Two restaurants with organic breakfast and kid-friendly buffet
• Wellness: Free access to adjacent fitness center and spa facilities
• Conference: Spaces for up to 350 participants with customizable layouts
• Location: Langesund archipelago with fjord views and nearby Geopark areas
• Sustainability: Eco-conscious practices with local produce and reduced food waste