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Delicacies from the local area served at Icehotel Restaurant. Photo Asaf Kliger

ICEHOTEL Restaurant

The dining room and cocktail bar is warm and traditional – an escape from the sub-zero degrees, but still letting our ice and surroundings take center stage. Sourcing our ingredients from the local area, we serve delicacies like reindeer, moose, Arctic char and bramble berries, prepared by Michelin-trained head chef Alexander Meier and his team. Choose from the a la carte menu or pre-book one of our specially crafted dining experiences – chef’s table, ice dining or wilderness dinner.

Icehotel was ranked the top restaurant in Kiruna and top three in Swedish Lapland in White Guide 2016 & 2017; Scandinavia’s most comprehensible restaurant guide.

The international kitchen brigade and head chef Alexander Meier, who trained at two star restaurant Le Béarn, put a cosmopolitan twist to the local ingredients, sourced from the region’s rivers, mountains, marshes and forests. The beautiful Torne river ice adds an element to your dinner in the shape of table décor, dishes or bowls.

We have fixed dinner seating times and recommend you make table reservations at least three weeks in advance (December to April).

Download menues (PDF)

A la carte, Ice MenyGroup menu 2017-2018

For group arrangements and menus

Contact us for Group arrangements

We have listed example dishes from our menu below.

Hours & sittings

Breakfast 07 am – 10 am
Lunch 11.00 am – 14.30 pm
Dinner 6 pm – 9 pm

Book a table

Telephone +46 (0) 980-668 00

Book a table

 

 

 

New concept at ICEHOTEL; Chef´s Table on the Veranda

Experience Chef’s table with a twelve-course menu at the Veranda

ICEHOTEL Restaurant, with Michelin-trained Head Chef Alexander Meier and ICEHOTEL’s sommelier Sofie Nordefors leading the team, is proudly presenting a new meeting place at ICEHOTEL. With this new food experience we welcome our guests “home” to ICEHOTEL and also home to Sweden.

You are invited to sit down at the huge wooden table with the rest of the guests. Two chefs from Head Chef Alexander Meier’s brigade cook and serve a twelve-course menu with accompanying beverages in front of you. While you enjoy the food, the chefs talk about the produce.

Read more and book

The classic ice menu

5 COURSES 

Frøya salmon, wakame salad, wasabi mayonnaise, soy jelly, served on ice.

Arctic char, salsify, egg & bleak roe.

Fillet of moose, green cale, spruce shoot & blue berries, served on ice.

Fillet of reindeer with jägermeister sauce, almond potato puree, pumpkin & carrot.

Chocolate & arctic brambles, served on ice.

(subject to change)

Lunch

Lunch is always a buffet with the option of fish, meat and vegetarian dishes, served with a selection of salads and breads, dessert, coffee & tea.

April 16 – October 31

Hours: 11.00 am-2.30 pm
Price: SEK 125

November 1 – December 15

Hours: 11.00 am-2.30 pm
Price: SEK 165

December 16 – April 15

Hours: 11.30 am-2.30 pm
Price: SEK 165

Cocktails

Start or end your evening with a glass of wine or a cocktail. The bar has all the classics, as well as a selection of house cocktails inspired by the Arctic – what more appropriate than aDog Sled Sour or a Sparkling Polar Night?