Sørvågen
Things at Holmen Lofoten are done a little differently.
Our local surroundings provide an incredibly rich selection of fauna and flora, and our seasonal restaurant is always on the quest for locally available produce. Coalfish, cod and halibut, seaweed, wild mushrooms and berries, snow hares, grouse and lamb (to name but a few) mean that this unique landscape dictates our daily menus.
Family plays a key part in our story. Holmen was created by Ingunn Rasmussen, who grew up there, living off the land and sea, fishing and foraging; a way of life we wish to protect and preserve. We keep it simple and flavorsome. We invite you to peek through our garden, watch our mastery in the open kitchen, and experience a different take on Northern Norway cuisine.
Foraging is a favorite activity throughout the micro-seasons and we’ll happily bring our guests on guided trips looking for herbs, flowers and wild berries. Here you will learn what’s edible in the nearby surroundings and what you can make of it. You will also be introduced to our culture and philosophy about nature. And who knows - perhaps today's harvest will appear on tonight's menu?
For those with a keen interest in all aspects of food and drink, we host a limited number of weekend packages as part of the Kitchen on the Edge of the World series. These events bring together several of the world’s best chefs and bartenders to create unique culinary experiences. From cooking demonstrations and drinks masterclasses to four course feasts, these happenings tantalize all senses. Some of the talent attending in 2023 include chefs Valentine Warner, Rick Stein, Nuno Mendes, Nieves Barragán Mohacho, Fuchsia Dunlop and bartender Nick Strangeway.
Restaurant reservations are recommended. You can find more info on our webpage holmenlofoten.no.
Hjertelig velkommen!
Source: Destination Lofoten