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Everything in the -5°C Icebar is made of pure ice: walls, stools, glasses, artwork – we could go on. The ice is harvested annually from a Swedish river and there’s enough to build a space that can accommodate up to 60 guests at once in 40-minute time slots. The in-house events team can lay on ice-sculpting masterclasses, while friendly huskies add atmosphere. When everyone’s ready to thaw, there is a trio of spaces kept at more usual room temperatures. The wooden-floored bar has terrace access, while the flexible restaurant suits seated dinners or presentations and can be taken together with the next-door lounge, which has a private bar. Both have 50-inch plasma screens.
Ice Bar's restaurant review
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