Svenska 
English 
Arctic Bath – where local suppliers are a given
In the small community of Harads, about five miles from Boden, lies Arctic Bath – a unique floating hotel on the Lule River where the sauna and cold bath are the focus. But the restaurant is also a big part of the experience. Here, every meal tells a story, with local ingredients and hand-picked herbs playing the main role.
When guests sit down to dinner at the Arctic Bath, it’s not just a meal – it’s an experience.
“We want our guests to get to know the place, and food is one of our main tools for that,” says Chef David Staf.
The restaurant has over 50 suppliers for raw ingredients, and each ingredient has a story to tell. One example is their Garden Plate, a dish consisting solely of vegetables from Strömnäsgården a few kilometers downstream.
“We sit down with Ida from Strömnäsgården before the growing season and go through the seed catalog together. This way we can plan the dishes based on what is grown here, instead of ordering ingredients from the other side of the world,” says David.
Making the most of the season – and keeping it alive
The restaurant at Arctic Bath has looked at how raw ingredients were preserved in the past. Pickling, fermentation, and drying are obvious elements in the kitchen.
“We want to bring summer into winter. The berries and herbs we pick in the spring and summer should still be able to add flavor to a dish in December,” says restaurant manager Saga Wallin.
She also tells us about their tea service, where guests can taste homemade teas served with honey from a whole honeycomb from a local beekeeper.
“It is like a small ceremony. We talk about the herbs and their health effects. It’s about creating a sense of belonging and closeness to nature”.
Minimum food waste – maximum respect for the raw ingredients
Sustainability at Arctic Bath is also about using the whole raw ingredient.
“Potato peels become chips for the bar and the same berries can be used for both jam and juice,” says David.
To reduce wastage, guests book their meals in advance and no unnecessary food is served at breakfast.
“We do not have a breakfast buffet, as we want to minimize food waste. Instead, we serve a personalized breakfast with homemade bread, homemade jam and local cold cuts. Sometimes we have to explain why we don’t have orange juice, but we have blueberry juice instead – and when guests taste it, they understand why”.
More than a hotel – a destination
For Arctic Bath, sustainability is not just about the food, but about the whole ecosystem of collaborations and local initiatives.
“We want to be part of a destination, not just an individual hotel. Here in Harads we support each other”, says CEO Klara Ranggård.
Suppliers throughout the county are used to ensure that local products are always available. For example, the porcelain in the restaurant is handmade by Mokk in Luleå and the spa products come from C/O Gerd in Jokkmokk.
A future built on personal relationships
Running a restaurant at Arctic Bath is not just about creating a luxurious experience – it’s about taking responsibility. By building close relationships with local suppliers and seeing them as an extension of the team, Arctic Bath is creating not just a sustainable restaurant, but a sustainable future for the whole region.
“It’s great to see how we can develop together. We don’t always have to look forward – sometimes it’s just as important to look back, to learn from the past and make the most of it,” says Saga.
