With a solid background in restaurant kitchens all over the world, Camila Bianco is now taking over as the new head chef at Icehotel. The focus will be on the love for nature and local ingredients - this is clearly shown in the restaurants but especially during the wilderness dinners where the meal is an experience in itself.
Camila with roots in Italy and Brazil has previously worked in restaurants in the US, Spain, Brazil, and Sweden. She studied at the French restaurant school Le Cordon Bleu and in Sweden, she has had the privilege of working with, among others, Melker Andersson, Danyel Couet, and Andreas Askling. Now, she fills her solid track record with the role of head chef at Icehotel.
The goal for Camila is to combine flavors and local ingredients in a new and exciting way. She wants to give all visitors a new experience, something surprising regardless of whether you live in Sweden or are visiting from abroad. The menu's focus will be on the local ingredients the season has to offer, most of which are sourced from the forest, mountains, and rivers in the area. Decorations and plates will also be a reminder that you are located 200 km north of the Arctic Circle.
- Working with local products and ingredients is something that is incredibly important to me. We have so many unique and fantastic ingredients up here in Jukkasjärvi and it is something I want to highlight by creating modern and creative dishes, with elements of traditional cooking such as smoking and drying. - Says Camila Bianco.
Icehotel offers its visitors three different restaurants, all with different styles, menus, and themes. In the à la carte restaurant you can order dishes from the menu, or pre-book an ice menu with accompanying beverage packages. Here you eat in a warm and cozy environment with hints of ice.
During the winter, Verandan also opens up, the restaurant where visitors sit down at a U-shaped chefs’ table with a good view of the evening's chefs and their culinary arts. Guests are served a tasty menu while the chefs talk about the food and ingredients. This year's menu is inspired by the eight Sami seasons and there will therefore be flavors of both summer and winter. Thanks to methods such as freezing and drying, summer ingredients can also be used during the winter, on this year's menu we see it in the form of dandelion, birch, and berries.
The hotel's third restaurant is the traditional and cozy Hembygdsgården. Here, a simpler menu is served consisting of, among other things, pizza baked in Hembygdsgården's pizza oven, of course also this with northern elements such as souvas and Kalix vendace roe.
In addition to the restaurants, Icehotel offers their guests the opportunity to dine out in the wilderness. Enjoy this fantastic experience with meals cooked over an open fire during all seasons of the year, from the northern lights to the midnight sun.
Camila is responsible for all three restaurants at Icehotel, as well as the menu for the wilderness dinners. The à la carte menu opens on September 1, the Veranda and Hembygdsgården during the same weekend as the seasonal hotel open in December.
For more information or interview requests
Andrea Carlsen, PR & Press Officer Icehotel, 070-897 4772
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