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White Guide 2017: ICEHOTEL Restaurant takes it up a notch

On the release of White Guide 2017, Scandinavia’s most comprehensive restaurant guide, Icehotel Restaurant took the cooking to a new level and keeps its spot as best dining experience in Kiruna.

Icehotel Restaurant stepped up from “Good class” to the classification “Very good class” – a very good holistic experience where the kitchen performs interesting and very well executed cooking. Head chef Alexander Meier is thrilled over his team’s achievement.

“We are so happy to see that our efforts to make the menu more interesting paid off. Local produce and creative twists on the northern delicacies gives the guests a great food experience and makes us love our job even more,” says Meier who has a background at two star Michelin restaurant le Béarn in Geneva.

Cool destination – year round

Thanks to the opening of Icehotel 365 – the year-round ice experience, Icehotel Restaurant will offer food experiences during the summer months. White Guide writes:

”The guests are mostly international, with demands of world class experiences and design – all year round. And for the ultimate adventure, beauty and sub zero temperatures are not enough; all senses need stimulation.

For a multidimensional experience, step into the heart of Icehotel’s culinary temple and book the chef’s table where you are seated in the middle of the kitchen, in a creative kettle where the pulse is high. Chef Alexander Meier discusses tonight’s menu with colleagues and guests, how to best refine the exquisite produce, which is collected around the corner. The taste menu, which also is offered in the dining room, includes multiple delicacies on ice plates…”

Best dining experience in Kiruna and top three in Swedish Lapland

Icehotel Restaurant keeps its spot as best dining experience in Kiruna and top three in Swedish Lapland overall.

The five course Chef’s Table menu costs SEK 995 (€106) per person and comes with the option of a wine package at SEK 595 (€65). Icehotel Restaurant also offers a balanced à la carte menu as well as a popular menu served on ice in the restaurant which seats 200 people.

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