Locally sourced ingredients, international twists and beautiful plating make for a culinary trifecta at the Icehotel's dining room and cocktail bar. Dishes are sophisticated yet honest and comforting, whether it be soothing ramson onion potato soup with cured ptarmigan (a game bird) and parsnip, or reindeer stew with almond-potato puree and lingonberries.
The local theme takes on a whole new level in winter, when some dishes are served on plates made from Torne river ice. Lunch is a simpler buffet affair (135kr to 165kr). Dinner reservations should be made around three weeks in advance from December to April.