"Barrier-free" Restaurants in Nordland
Head chef Andre Mårtensson-Larsson, originally from Sweden, uses seafood and produce from Helgeland in his cooking at this French-inspired brasserie. The number 8622 is derived from the postal code for Mo i Rana.
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.
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.
Fru Haugans Hotel, named after Ellen Haugan, has served guests since 1885. Today's restaurant, located in the oldest part of the hotel, works with northern Norwegian ingredients, inspired by culinary influences from around the world.
Why drive to the harbor’s edge in Bodø? For coastal ingredients like mussels, stockfish, and the day’s catch, served with local and international touches in an airy dining room with panoramic windows.
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.
Named after the local dialect term for “the sea,” this restaurant sources seafood from local fishermen and farms. European wines fill a dedicated showroom, and there are scenic views from the dining room and summer terrace.
Coming from a family of fishermen and hosts spanning almost 130 years, Anita Gylseth opened this seafood bar and delicacy shop in 1992. The kitchen turns the morning catch into fish burgers and shrimp sandwiches.
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.
When the boats come back to the pier with the day's catch, the open kitchen turns the seafood—along with other ingredients from Northern Norway—into seasonal dishes. The restaurant is part of Bryggehotell.