News at ICEHOTEL: Twelve-course Chef’s table on the new Veranda

On December 15 the seasonal part of Icehotel, in the northern Sweden, opens its doors for the 28th consecutive year. In parallel, Icehotel Restaurant introduces a completely new food concent, a twelve-course Chef’s table on 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 in Jukkasjärvi. Jukkasjärvi means ”meeting place” in Sami, and that has been the core in the creation of Chef’s Table on The Veranda. The guests are welcomed to a food experience with the local food culture in focus – as well as meetings between chefs, guests, artists, and locals.

The best produce that the region has to offer

The new food experience welcomes the guests "home" to Icehotel and also home to Sweden. As in every Swedish home, the guests take off their shoes when entering the dwelling. A drink or alcohol-free option is served and there is an opportunity to mingle with the other guests and the staff. After that, 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.

- ​ ​ ​ ​ ​ ​ We will work with the best produce the region has to offer in combination with classic Swedish and continental cooking techniques to create small well-cooked dishes, says Head Chef Alexander Meier who worked at the two-starred Michelin restaurant Le Béarn in Geneva before he came to Icehotel seven years ago.

Select beverages from small-scale producers are served to complement the menu.

- ​ ​ ​ The producers are protecting the quality of their products as much as the nature and soil they farm, says Icehotel’s sommelier Sofie Nordefors.

A warm experience at a cold place

Chef’s Table on The Veranda invites the guests into a sphere with a warm atmosphere at a place usually associated with cold and sub-zero degrees.

- ​ ​ ​ Each year around 50,000 guests visit us from all over the world and we have noticed that they like to exchange experiences with each other, and that’s what we focused on for this food concept. We hope that locals, as well as guests from around the globe, can meet and enjoy food and drinks together at Icehotel, says CEO Christophe Risenius.

Inspired by the nature around Jukkasjärvi

The design of The Veranda has influences from Swedish design and the raw nature in northern Sweden and the culture around Jukkasjärvi with handpicked local details like colors, Sami art, and handicraft.

Marjolein Vonk, Maurizio Perron, and Viktor Tsarski are recurring ice and snow artists at Icehotel and normally works as designers, furniture designers and architects respectively. They have also created the design for The Veranda at Icehotel.

- ​ ​ ​ We wanted to create a warm place that celebrates the flavors, experiences, and feelings in northern Sweden, a place to come home to and exchange experiences with other guests, chefs or locals in Jukkasjärvi.

Chef’s Table on The Veranda can be booked by visitors from far and near, or for groups that like a tailored food experience.

Book Chef’s Table on The Veranda at Icehotel, send an email to info@icehotel.com.

Price Chef’s Table on The Veranda

2795 SEK/p incl a twelve-course menu and selected alcohol beverage package

2165 SEK/p incl a twelve-course menu and selected alcohol-free beverage package

Contact

For interviews and information, please contact press and PR manager Josefin Lindberg:

media@icehotel.com, phone number +46 739 232725

To read more press releases and press images, visit the press site.

ABOUT ICEHOTEL

ICEHOTEL in Jukkasjärvi opened in 1989 and is beside a hotel also an art exhibition with ever-changing original art made of ice and snow. ICEHOTEL is created in a new guise every winter, completely made from natural ice from Torne River, one of Sweden’s national rivers and last untouched waters. When the winter season’s hotel made from ice and snow has melted back into the river in the spring, a part of the hotel still stands, a place where visitors can experience the ice and snow year-round.