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Celebrate Easter in a unique artistic environment and enjoy a gastronomic dining experience

Icehotel photo: Asaf Kliger

Icehotel in Sweden

Since 1989, This Icehotel in Sweden has offered guests from all over the world a unique art experience. During Easter, the guest can combine art, beautiful nature, and spring sun together with fast-paced holiday activities and a gastronomic taste experience.

Icehotel photo: Asaf Kliger
Icehotel photo: Asaf Kliger

Celebrate Easter at the Icehotel and experience the whistling of the wind, the snow crunching underfoot and the sun’s rays warming. Icehotel has winter activities that suit both family, friends or a one-on-one experience. Experience a fast-paced snowmobile ride, ice fishing adventure or take part in the ultimate dog sledding adventure.

During Easter, Hembygdsgården will also be open and visitors can enjoy wood-fired pizza with Norrland elements and a view of the Torneälven. One of the highlights during the Easter weekend between April 7-9 is that visitors can experience an ice sculpture live with the artist Elisabeth Kristensen outside Icehotel 33, this year’s winter hotel.

The artwork will remain in its place for a few weeks before the weather takes its toll and the sculpture, built of ice and snow, returns to the Torne river. Another activity suitable for the whole family is that during the Easter weekend you are given the opportunity to try pimp fishing, an activity suitable for both large and small guests.

In the restaurant, guests can take part in the famous ice menu, which is a unique dining experience where selected dishes are served on plates consisting of ice from Torne Älv. There is a focus on the local produce on the menu that the season has to offer, where most of it is taken from the forest, mountains and rivers in the surrounding area.

During the Easter week starting on April 3, guests can also have a tasty experience in the form of a yellow dessert, a new look inspired by Easter created by Louise Dahl Andersen, head pastry chef at Icehotel. A tasty work of art with vanilla and gooseberry as the main ingredients, which together create a fresh and elegant dessert and which is served on crystal clear ice from the Torne River.

This year’s Easter dessert is inspired by northern Sweden’s traditional flavors and ingredients. I wanted to create a new look for the so-called “Arctic Cloud” to celebrate Easter and spring, which is an absolutely fantastic time up here in the north, says Icehotel’s head pastry chef Louise Dahl Andersen.

Photo: Rebecca Lundh
Photo: Rebecca Lundh

About Icehotel

Icehotel in Jukkasjärvi opened in 1989, and in addition to being a hotel is also an art exhibition with changing original art of ice and snow. Every winter, Icehotel is created in a new vintage, made entirely of ice from the Torne river, one of Sweden’s national rivers and the last untouched waterway. When the winter season’s hotel of ice and snow has melted back into the river in the spring, a part of the hotel remains Icehotel 365, a place where guests can enjoy experiences of ice and snow all year round, which they were the first in the world to be able to offer. During the summer, you can also experience the magical Norrland nature surrounding the hotel in Jukkasjärvi.

Brief facts about Icehotel

  • 44 Warm hotel rooms
  • 28 Warm cabins
  • 18 Year-round open art and deluxe ice suites (-5 degrees Celsius)
  • 36 Winter-open art suites and ice rooms (-5 degrees Celsius)
  • 1 Accessibility art suite of ice (-5 degrees Celsius)
  • 3 Meeting rooms
  • 1 Ceremonial hall made of ice in the winter hotel (mid-Dec – mid-April)
  • 1 Ice and snow cinema for 29 guests, open all year round
  • 1 Exhibition room made of ice and snow
  • 1 Ice bar
  • 3 Restaurants
  • 3 Wilderness campers
  • Icehotel was named the world’s leading ice hotel and winner of the World Travel Awards 2020

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Written by Melo Villareal

Melo Villareal is the Online Publisher of He is an Accountant by profession who left the corporate world at the age of 23 to explore his beautiful country and the rest of the world. Today, Melo works as a part-time Social Media Manager for local and international clients. His full-time work focuses on discovering interesting culture, explore different cuisines and take memorable photos from local and international destinations he's visiting.

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