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17 October 2024Catch of the day
Hattvika Lodge, in Norway, has launched its new fine dining restaurant, Fangst (‘catch’ in English), proudly stating that the menu is based solely on local ingredients incurring no air miles.
O verlooking Ballstad harbour in Norway’s breath-taking Lofoten archipelago, which has been home to a thriving fishing industry for hundreds of years, Fangst naturally bases many of its dishes on seafood, combining the catch of the day with locally sourced herbs, wild plants and seaweed. It even has its own landing quay to ensure speedy delivery of the daily catch.
In 1862 the Jentoft family bought Ballstad and developed the beautiful village into one of the largest fishing villages in Lofoten. They controlled several companies that produced a range of fish products, like fresh fish, fresh and frozen fillets, salted fish, roe for caviar production and cod liver oil. The main product was stockfish, (air dried cod) for the Italian market.
The parent company, Rolf Jentoft AS, has been passed down from father to son through five generations and today the main business is property, trading stockfish and running a cod liver oil factory. The old manor house, dating back to 1862, has been fully restored and is still a landmark on the island.
As the old fishermen’s cottages no longer fit their original purpose, they have been restored and renewed for tourism, and are run by Hattvika Lodge where Guri, a sixth generation member of the family, continues the history of Ballstad.
Using their extensive experience of blending Nordic flavours, Hattvika’s expert chefs produce exquisite, culinary works of art, whose beauty on the plate is only surpassed by the complex flavours they bring to the palate.
The parent company, Rolf Jentoft AS, has been passed down from father to son through five generations
Kristian Bøe, who co-owns and manages Hattvika Lodge with his wife, Guri, comments: ‘We are extremely fortunate that our location in northern Norway provides us with truly amazing raw ingredients on our doorstep, with delicacies such as shellfish and seaweed and traditional Arctic specialities including moose, reindeer and flavoursome, marbled Lofoten lamb.’
‘We also have a long tradition of salted cod and organic cheeses on these islands,’ he explains. ‘These, with some unusual indigenous produce like red algae and seaweed truffle, add to our offering.’
The Fangst restaurant’s team of chefs, including newly appointed head chef, Marco Sorrentino, has devised a selection of set winter menus, including a seven-course tasting menu, all of which are based on seasonal and locally sourced ingredients.
Bøe continues: ‘Our main focuses are on delivering the best dishes "From the Sea to the Table”, on collaborating with local suppliers and other restaurants to ensure ongoing sustainability, and on working to achieve minimum food waste.’
Fangst’s modern interior was designed by local architects, VÅG Arkitektur, with seating by Norwegian brand, Eikund. The bistro-style restaurant, seating 75 guests, incorporates an open-plan kitchen and large picture windows framing views of the harbour and the pretty fishing village, allowing guests to enjoy both the external panoramic views and the creative performance of Hattvika’s chefs.
‘Our main focuses are on delivering the best dishes "From the Sea to the Table"'
The clean lines and seemingly effortless design which are so synonymous with Scandinavian style, contrast with the complexity of the dishes presented to diners. These include the likes of Langoustine with Sea Buckthorn Curd, Pickled Cucumber and Wild Garlic Hollandaise, Rump Steak of Reindeer with Blackcurrant Gel, Carrot Puree and Winter Cabbages and Wild Cod with Leek Puree, Champagne sauce and a variety of seaweed from Lofoten.
Fish, meat, vegetarian and children’s set menus are all available, with three courses starting from approximately £70, the five-course menus from £100 and seven courses from £120. Depending on which set menu is selected, pairing wines range from £40 to £80.
For further information about The Fangst restaurant or Hattvika Lodge visit Hattvika Lodge or Restaurant Fangst.
Words: TG
Accommodation at Hattvika Lodge
Prices per night for accommodation at Hattvika Lodge range from approximately £230 in a Fisherman’s Cottage, from £280 in a Hillside Cabin and from £520 in a Seaside Suite.
Travel to Hattvika from the UK
Fly UK to Oslo, Norway then onto Bodo (BOO). There are regular 25-minute flights with Wideroe from Bodo to Leknes (LKN) Lofoten.
Hattvika is 11 kms / 15-minute drive from Leknes.
There is also the option of a three-hour scenic ferry journey from Bodo to Moskenes or Svolvaer,
from where the drive to Hattvika is around one hour 15 minutes.