Overlooking Ballstad harbour in Norway’s Lofoten archipelago, home to a centuries old fishing industry, is the Fangst, a new fine dining destination at Hattvika Lodge.
Boasting a menu based solely on local ingredients, seafood is naturally a speciality; diners can look forward to the catch of the day prepared with locally sourced herbs, wild plants and seaweed.
How fresh? The restaurant has its own landing quay, to expedite daily delivery.
“We are extremely fortunate that our location in northern Norway provides us with truly amazing raw ingredients on our doorstep, with delicacies such as shellfish and seaweed, and traditional Arctic specialities including moose, reindeer and flavoursome, marbled Lofoten lamb,” sais Kristian Bøe, who co-owns and manages Hattvika Lodge with wife, Guri.
“We also have a long tradition of salted cod and organic cheeses on these islands, together with some unusual indigenous produce such as red algae and seaweed truffle, all of which add to our offering.”
Head Chef, Marco Sorrentino, and his team have devised a selection of set menus, including a seven-course tasting menu, all of which are based on seasonal and locally sourced ingredients.
The restaurant has its own landing quay, to expedite the daily delivery…
The bistro-style eatery, which can seat 75 guests, incorporates an open-plan kitchen, with large picture windows framing views of the harbour.
Fangst’s modern interior has been designed by local architects, VÅG Arkitektur, with seating by Norwegian brand, Eikund.
The Scandi style interiors contrast with the complexity of the dishes presented to diners. Blending Nordic flavours, Hattvika’s chefs aspire to bring culinary works of art to both plate and palate.
Highlights include Langoustine with Sea Buckthorn Curd, Pickled Cucumber and Wild Garlic Hollandaise, Rump Steak of Reindeer with Blackcurrant Gel, Carrot Puree and Winter Cabbages, and Wild Cod, with Leek Puree, Champagne Sauce and a Variety of Seaweed from Lofoten.
Fish, meat, vegetarian and children’s set menus are all available, with three courses starting from approximately £70, the five-course menus from £100 and seven courses from £120. Depending on which set menu is selected, pairing wines range from around £40 to £80.
To book a stay at Hattvika Lodge and visit the Fangst restaurant, click here. Prices per night for accommodation at Hattvika Lodge range from approximately £230 in a Fisherman’s Cottage, from £280 in a Hillside Cabin and from £520 in a Seaside Suite.
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Overlooking Ballstad harbour in Norway’s Lofoten archipelago, home to a centuries old fishing industry, is the Fangst, a new fine dining destination at Hattvika Lodge.
Boasting a menu based solely on local ingredients, seafood is naturally a speciality; diners can look forward to the catch of the day prepared with locally sourced herbs, wild plants and seaweed.
How fresh? The restaurant has its own landing quay, to expedite daily delivery.
“We are extremely fortunate that our location in northern Norway provides us with truly amazing raw ingredients on our doorstep, with delicacies such as shellfish and seaweed, and traditional Arctic specialities including moose, reindeer and flavoursome, marbled Lofoten lamb,” sais Kristian Bøe, who co-owns and manages Hattvika Lodge with wife, Guri.
“We also have a long tradition of salted cod and organic cheeses on these islands, together with some unusual indigenous produce such as red algae and seaweed truffle, all of which add to our offering.”
Head Chef, Marco Sorrentino, and his team have devised a selection of set menus, including a seven-course tasting menu, all of which are based on seasonal and locally sourced ingredients.
The bistro-style eatery, which can seat 75 guests, incorporates an open-plan kitchen, with large picture windows framing views of the harbour.
Fangst’s modern interior has been designed by local architects, VÅG Arkitektur, with seating by Norwegian brand, Eikund.
The Scandi style interiors contrast with the complexity of the dishes presented to diners. Blending Nordic flavours, Hattvika’s chefs aspire to bring culinary works of art to both plate and palate.
Highlights include Langoustine with Sea Buckthorn Curd, Pickled Cucumber and Wild Garlic Hollandaise, Rump Steak of Reindeer with Blackcurrant Gel, Carrot Puree and Winter Cabbages, and Wild Cod, with Leek Puree, Champagne Sauce and a Variety of Seaweed from Lofoten.
Fish, meat, vegetarian and children’s set menus are all available, with three courses starting from approximately £70, the five-course menus from £100 and seven courses from £120. Depending on which set menu is selected, pairing wines range from around £40 to £80.
To book a stay at Hattvika Lodge and visit the Fangst restaurant, click here. Prices per night for accommodation at Hattvika Lodge range from approximately £230 in a Fisherman’s Cottage, from £280 in a Hillside Cabin and from £520 in a Seaside Suite.
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