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Chef Jon Aga and his staff create dishes inspired by modern classic cuisine, yet anchored in Norwegian as well as continental culinary traditions.
Most of the ingredients come from local suppliers in Vega and Helgeland. Dinners usually consist of four dishes, vary with the seasons, and are based on the best ingredients available. The mealtimes are fixed as follows: Breakfast 8–10am, Lunch 1–2:30pm, Dinner 7–9:30pm. The hotel has a well-stocked wine cellar and is fully licensed.