Wild and wonderful .. something between a restaurant with rooms, a luxury safari camp and a boutique hotel
The Telegraph
A gourmet hideaway.. a nugget of decadence against the howl of the wild
Suitcase Magazine
In short, it’s a feast, but the food and drinks are only part of it. All the senses are engaged
Conde Nast Traveller
An epic location.. a kind of eco-hotel hung on the edge of a fjord in Northern Norway looking out at a great mountain
Financial Times
Whatever the season here, you will reconnect with nature and its rhythms. Ingunn Rasmussen, Founder Holmen Lofoten
LATEST NEWS
We are open for B&B as normal and we look forward to welcoming you. We are following all the recommended virus control guidelines and we respect any decisions made by the authorities for the safety of our guests and staff.
In the restaurant we offer a 6-course set menu every Saturday this fall, with a set Christmas menu starting from the first weekend of November. For more information about the Christmas menu please see the note post Julebord på Holmen Lofoten.
If you have any questions relating to bookings please email us here.
You can find our revised booking policy here.
For all the latest news, sign up to our newsletter here.
Hjertelig hilsen Holmen Lofoten teamet.
LATEST NOTES
The North Atlantic Sea Urchin
Sea Urchin – kråkebolle – are abundant in the Northeast Atlantic, and are often overlooked as a food source. The good news is that the urchin’s roe is a delicacy and can be eaten raw; straight from the ocean.
Julebord på Holmen Lofoten
Med inspirasjon fra havet, våre fantastiske omgivelser og årstidens elementer, inviterer vi til en nostalgisk gjenforening med det som gjør julen så spesiell her i Lofoten.
