"Accommodation" Restaurants in Nordland
Self-sufficiency defines this restaurant: Chef Halvar Ellingsen grows all vegetables and raises sheep, pigs, and quail on the family farm, which dates back to the 1800s. The tasting menu features around 18 courses.
Marius Martinsen and his wife Elise established this outstanding food destination in 2015 with a “pasture-to-table” concept. The 12-course menu contains seafood and meat from Elise’s sister’s farm.
Head chef Stian Haugnes, who grew up in a fishing family, takes inspiration from the time people lived as hunter-gatherers. His team smokes, ferments, cures, and pickles products, and also dries its own stockfish.
This restaurant on the seventh floor of the Wood Hotel boasts scenic views of the Lofoten Wall mountain range. Its kitchen brings Northern Norwegian traditions and culinary heritage into the present.
In the UNESCO-listed Vega Archipelago, this hotel restaurant creates dinner around local ingredients from the Helgeland coast. Chef Jonas Møller plans a five-course menu based on the day’s available ingredients.
Located by the pier, this hotel dining room overlooks the Vesterålen waters. The kitchen blends French-Nordic cooking, inspired by the archipelago landscape, and uses ingredients from regional producers.
Stockfish travels only 50 meters from its supplier to the kitchen of this 1828 former warehouse, characterized by timber walls and low ceiling beams. The signature dish, Stockfish Royal, was created for Queen Sonja's visit in 2007.
Overlooking the harbor from Quality Hotel Ramsalt, this restaurant is known for its fish soup and “catch of the day.” Food is served in a modern dining room with clean lines and muted Nordic tones.
On the 17th floor of Scandic Havet, this hotel restaurant is defined by its charcoal grill and panoramic views over Bodø. The signature main course, the ROAST Board, features three types of grilled meat.
Part of a rorbu hotel in one of Lofoten’s oldest fishing villages, this waterfront restaurant maintains two kitchens: Neapolitan pizza from a stone oven and local seafood, including skrei and scallops.
The dining room at Scandic Syv Søstre uses seasonal ingredients from Helgeland. Guests exploring the Seven Sisters mountain range also find a full bar and fjord views after long days outdoors.