At ICEHOTEL you'll find two different restaurants, a lounge, champagne bar, ICEBAR by ICEHOTEL and endless opportunities to dine outdoors. ICEHOTEL Restaurant has a modern Scandinavian style and our TRAC Riverside barbeque is a more leisure but popular hangout during weekends.
The ICEHOTEL menu
ICEHOTEL Restaurant offers a gastronomic adventure and a high-end à la carte menu in a bright and modern atmosphere. The cuisine of ICEHOTEL Restaurant has been featured in gourmet magazines around the world and has been awarded the prestigious Werner Vögeli Statuette and honorary New Nordic Food diplom awarded by the Nordic Council of Ministers.
We offer a summer meny every night from 6 to 21 pm.
Find our summer meny here (pdf)
During summer, ICEHOTEL offers a fantastic Riverside Barbeque.
Fridays and Saturdays it’s grill-your-own barbecue evenings at TRAC – devoted to good food and relaxation as a reward after a long day out in the wilderness. The menu is inspired by the Torne River and the dishes are named after its various streams and rapids - if you've tried one of our whitewater rafting tours, you’ll probably recognize some of them.
You can also enjoy our packed wilderness lunch or simple delis from Norrbotten to your beer, glass of wine or a non-alcoholic alternative.
Even during summer we offer you the opportunity to enjoy an exciting ice dring in our world famous icebar, as well as sleep in minus degrees in one of our two summer ice art suites.
In ICEBAR JUKKASJÄRVI by ICEHOTEL your can mingle with the other guests into the small hours and sip on colorful ice drinks. The bar opens at 6 PM every day and stays open until 22 am, all summer.
Find the summer drink menu here (pdf)
Featured / Dine at ICEHOTEL
The tempo is high around the stoves and griddles, as high as the temperature and spirit among the cooks. It’s an utterly captivating experience to catch the cooking show live in a first-class, international kitchen, at the moment of truth when the guests are seated and waiting. The photographer and I try to stand clear as the wonderful dishes are lined up and made ready to serve. We are in awe watching the well-oiled machinery of 18 cooks and two sous-chefs orchestrating the evening’s spectacular show. And in the wings stands Stefan Benjaminsson with his sharp eye on every detail.