"Outdoor Dining Area" Restaurants in Nordland
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.
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.
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.
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.
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.
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.
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.
Fish from the harbor, lamb from Torgartunet farm, berries from Saltemark: This restaurant takes Helgeland sourcing seriously. The kitchen blends Nordic cooking with Asian and European inspiration.
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.
Traditional Norwegian seafood takes a contemporary turn in this open kitchen, where guests can watch the plates come together. Fish arrives from the local harbor and is prepared with refined techniques.
Beer comes from the second-floor brewery at Bodø's largest dining venue. The kitchen turns local ingredients into a five-course menu or casual pub classics. Explore over 200 grappas, 40–50 whiskies, and aquavits.
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.
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.