The Best of »Falstaff Restaurant & Bistro Guide Nordics 2026« 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.
The room is intimate: one chef, one table, one story told through langoustine and scallops. Roy Magne Berglund prepares and serves each dish himself, blending local ingredients with global technique.
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.
Chef Vegard Stormo runs this 22-seat restaurant—a 2024 newcomer—in a former neighborhood kiosk. The kitchen offers a three-course set menu centered on seasonal, locally sourced Arctic ingredients.
This wine bistro, a 2024 newcomer, is located in a former trading post on Sjøgata, northern Norway’s longest row of preserved wooden buildings. Glass flooring in the dining room allows guests to peek down into the cellar.
Over 60 wines by the glass make this modern brasserie a go-to for wine lovers. The kitchen pairs northern Norwegian produce with global techniques and serves them in a relaxed atmosphere in Torghallen.
Chef Espen cooks in a former warehouse in Nusfjord, one of Norway’s best-preserved fishing villages. The kitchen makes its own stockfish, dried on racks around the village and processed in its own smokery.
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.
Established in 1989, Henningsvær’s oldest restaurant is located on the harbor, overlooking the water toward Festvågtinden. A sushi bar was added in 2024, serving local ingredients with a Lofoten and Japanese twist.
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.
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.
Set in a cod liver oil factory from 1914, this restaurant opened in 2003 and celebrates the local fishing heritage. The kitchen blends Nordic, French, and Asian influences with local seafood. Scenic views.
A white vicarage from the 1780s, located in an open-air museum, primarily serves as a venue for events but also opens as a regular restaurant on select evenings. The kitchen offers a modern take on North Norwegian cooking.
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.
Named for the Norwegian word for pine tree, this gastropub inside the renovated Hotel Wivel takes inspiration from nature. Head chef Normantas Ruzgas creates menus that change with the seasons.
Salmon farm tours and stockfish exhibitions precede lunch at this visitor center. The kitchen turns local seafood into five-course dinners with an Italian accent, best enjoyed with views over the fjord.