A chef, in a room, in a cottage, in a garden...
Back home in Ballstad I have built my own little culinary playground. Sit at the Chef´s Table while I prepare and serve multi-course menus inspired by the four amazing seasons of Lofoten.
I get my inspiration from the sea, the shoreline, the meadows, the woods, the heathlands and the steep mountains of Lofoten. Seasonal variations in light, weather and ingredients both challenge and increase creativity.
The theme and menu of the chef's table varies with the seasons and the chef's creative capers. No matter what time of year you come to visit, you will be served my version of the local seasonal produce in harmony with an accompanying beverage menu.
Set menu NOK 1695,-
Wine menu NOK 1495,-
Non-alcoholic drinks menu NOK 645,-
Dear guest, this is a one-man show. It is not possible to meet all dietary restrictions. Unfortunately, if the dietary requirements require extensive changes to the menu, I can not accommodate your inquiry.
CHEF´S TABLE - I invite chefs, confectioners, wine connoisseurs and skilled professionals from other restaurants to the «season edition». This is two evenings twice a year, winter #Cod edition and autumn #Lamb edition
Do you have a larger group you would like to do a little something extra for? Up to 20 people can be comfortably seated on the second floor, and 12 people on the ground floor.
Photo: Knut Åserud
Photo: Adrian Castillo Langstrand
There is nowhere in the world I would have rather built my little food heaven than right here. The shear amount of amazing ingredients found in Lofoten and Vestvågøy – right outside the door – is truly unique.
The sea, the shore, the meadows, the heather moors and the steep Lofoten mountains produce some of the most exclusive food treasures a chef could get his hands on. Fish and shellfish from one of the worlds cleanest and most productive oceans make up only a corner of the palette.
Vestvågøy is Northern Norway’s largest agricultural municipality; with free-range pork, angus cattle, “wild sheep”, kid and world-class lamb. We have hare, we have moose, we have grouse, we have mushrooms, cheeses, amazing berries and beetroot and seaweed and a variety of potatoes. We are rich!
The seasons in Lofoten offer fierce contrasts in temperature, light, wind, rain and snow. These contrasts shape the people who live here as well as the fantastic nature and the raw material riches it produces. This is my inspiration, and that is why my winter menu is replaced by my spring menu, my summer menu replaces my spring menu, before the winds from south-west signal the coming of autumn.
I am lucky.