The Veranda

This year’s Veranda menu is centered by the eight Sami seasons. Each dish has a story and a concept based around one main ingredient with connection to the nature that surrounds Icehotel. For example the menu includes ingredients such as grouse, arctic char, reindeer and brown bear, along with local produce and berries.

Diego Sequiera Ramos - the chef at the Veranda and the creator of the menu - describes the menu as a changing entity that grows and develops as time passes. The main ingredient of each dish stays the same, while the other aspects of it changes to give the guests the ultimate dinner experience.

To make a reservation, please contact us at [email protected]

Veranda Menu
Photo: Rebecca Lundh
ICE FISHING – Spring Winter / Gidadalvve

Brown trout enclosed in ice from the Torne River. Break open the ice lid to get to the dish, just like you would if you were out ice fishing on the river in the cold winter months. With each bite you discover new bright flavours and colours.

ICE MELTING – Spring / Gida

Lightly smoked whitefish with dill pickled cucumber starting a fresh season and served with a light horseradish air symbolising the snow melting in the spring season.

Veranda Menu
Photo: Rebecca Lundh
Veranda Menu
Photo: Rebecca Lundh
ALL DAY LONG- Spring Summer / Gidagiesse

Arctic char with gooseberry butter foam served on a white plate; a blank canvas mimicking the sun never setting in the early arctic summer.

BLOODY MACARON – Summer / Giesse

With respect to the Sami culinary traditions, we try to use as much of the reindeer as possible when cooking. This macaron, made with reindeer blood is made to cleanse your palate at the same time as it pays homage to the Sami culture.

Veranda Menu
Photo: Rebecca Lundh
Veranda Menu
Photo: Rebecca Lundh
SMALL GAME – Autum Summer / Tjaktjagiesse

The grouse is the symbol for Kiruna and holds an importance for the local identity. We celebrate the end of summer and the start of the hunting season by cooking the grouse in four different ways, each method using the different cuts of meat to their fullest potential.

HORNS SOUP – Autumn / Tjaktja

Soup is the food that is present in every culture, and in all different social classes. This soup is made using moose and reindeer tounge, inspired by the season of collaboration between the reindeer herders and moose hunters.

Veranda Manu
Photo: Rebecca Lundh
Veranda Menu
Photo: Rebecca Lundh
GHAKKU BEAR – Autumn Winter / Tjaktjadalvve

Creating a fusion between the local sami cuisine and the Swedish Friday taco night-tradition, the very exclusive meat of the brown bear, along with a blueberry sauce, is wrapped in a ghakku (a traditional sami flatbread) rather than a tortilla.

SOUVAS – Winter

Souvas means smoked in sami, and a version of this dish is commonly seen on a lot of menus in the local area. Our version is an elegant and modern version of this dish, where the smoked meat being the main event. We are now back in winter, and with the heaviest and longest season we finish these eight seasons with the heaviest meal of the menu.

Veranda Menu
Photo: Rebecca Lundh
Veranda menu
Photo: Rebecca Lundh
DeSSERT:
NORTHERN LIGHTS

The northern lights is one of the main reasons tourists visit this part of the country and is often a reason for people visiting Icehotel. Here we present the northern lights as a dessert. The dish, with a base of Fjällfil is citric and fresh finish to this menu, with a lot of colour and movement, just like the beautiful nature phenomenon that are the Northern lights.