Skip to content
Spise
Send oss en email for reservering av bord
Havet og fjellene rundt Holmen Lofoten har forsynt innbyggerne i generasjoner, og vi ønsker å bevare denne måten å leve på. I et øysamfunn der mye styres av været, er det heller ikke like lett å få levering fra fastlandet. Dette har gjort oss enda mer bevisst på å benytte de lokale råvarene og produktene som er tilgjengelige i Lofoten.
Torsk, kveite og sei, tang, sopp og ville bær, fjellharer, ryper og lam (for å nevne noen få) forteller om et helt unikt landskap som styrer vår daglige meny.
Listen over leverandører utvider seg stadig, og består av fine venner som ikke bare produserer, men som også sjenerøst deler sin spesifikke kompetanse - på godt nordnorsk vis. Alle disse velsmakende råvarene serveres til slutt på unike tallerkener designet og utformet av vår talentfulle, lokale keramiker Gunvor Anita.
Hjertelig velkommen!
Food & drink concept
Holmen Lofoten’s food and drink menus are deeply rooted in the story of our place. They are respectfully designed around produce we locally source together with foraged plants from the mountains to the sea. We also acknowledge and take inspiration from the traditions of our local food culture.
The set food menu format allows us to offer what’s best in season while utilizing whole plants and animals and traditional preservation techniques. Retaining maximum nutritional value and flavour with minimal waste. Ensuring a low environmental footprint.
Our beverage and drinks menu also has a sustainable focus with cocktails crafted with the use of local botanicals. We offer wines from small producers favouring natural winemaking methods. The drink pairing menu is carefully designed to match the dishes. Offering a connected and complete, taste experience.
Key Sustainability Principles
- Fisheries & Seafood: Utilize sustainably caught local and regional fish and seafood, partnering with local fishing suppliers.
- Foraging: Seasonal berries, wild mushrooms, seaweed, and edible plants foraged from the mountains and surrounding ocean. Taking only what we need from carefully chosen locations ensuring no disruption to the natural cycle.
- Small-Scale Farms: Work with local farmers to source organic root vegetables, hardy greens, herbs, dairy products, duck, pork, beef, lamb, goat and reindeer all adapted to the Arctic climate.
- Traditional Products: From the PGI-protected Lofotlam, stockfish, cod’s tongue, roe and liver to Fenalår and other traditional Norwegian products, they feature from time to time on our menus offering a taste of our history.
- The menu adapts with the seasons, celebrating winter root vegetables, preserved goods, and hearty dishes in colder months. While summer offers fresh greens, berries, and lighter seafood dishes.
- Pickling, fermenting, and drying techniques are used to preserve ingredients during the long winter months, reducing the need for out-of-season imports.
- Whole Animal Usage: When possible, whole animals and fish are used in their entirety to minimize waste. Incorporating bones for broths and skins for alternative uses.
- Repurposed Materials & Low Energy Use: The restaurant is situated within a repurposed historic fishing factory building. Original materials and equipment have been preserved and incorporated into the decor. Maintaining integrity in the building and reducing the amount of building waste. Energy used for heating and lighting are consciously measured and adjusted while providing safety and comfort.
- Collaborate with local producers, artisans, and farmers to create a sustainable food ecosystem. This not only supports the regional economy but ensures traceability and transparency of ingredients.
- Host educational workshops and foraging tours, allowing guests to learn about sustainable practices, traditional cooking methods, and the local environment.
- Include a ‘Sharing Knowledge’ Community Engagement evening between invited local suppliers and visiting international guest chefs prior to the start of each Kitchen On The Edge event.
Local Lofoten & Vesterålen Producers & Artisans
Lofoten
Aalan Gård – Cheeses & Teas
Aimee’s Farm – Beef, Smallgoods, Milk & Cream
Kean’s Beans – Coffee
Lofoten Arctic Water – Sparkling & Still Water
Lofotpils – Beer
Lofoten Gårdsysteri – Vegetables, Cheese & Smallgoods
Lofoten Seaweed – Dried Seaweed & Seaweed Products
Lofoten Wool – Villsau Meat & Wool Products
Myklevik Gård – Smallgoods, Herbs & Vegetables
Myre Fisk – Fish
Rokkvika Porselensfabrikk – Holmen Crockery
Svolvær Seafood – Fish & Seafood
Yngve Olsen – Fish
Regional – Vesterålen & Troms
Boazovàzzi Goahti – Reindeer (Lødingen)
Ecofang – Kråkeboller/Sea Urchins (Tromsø)
Jim Lorentzen – Scallops & Langoustines (Konsvikosen)
Lyngen Reker – Norwegian Shrimp (Lyngen)
Nord Reker – Norwegian Shrimp (Sørnesøy)
National
Holte Gård – Ducks (Drangedal)
Åpningstider 2026
15 mai - 19 september: Åpen for middag 5 - 7 dager i uken kl. 19:00.
9 oktober - 20 desember: torsdag, fredag, lørdag kl. 19:00.
Åpningstider 2027
14 januar - 14 mars: torsdag, fredag, lørdag kl. 19:00
26 mars - 24 april: torsdag, fredag, lørdag kl. 19:00.
Alle som ønsker å spise hos oss, må forhåndsbestille bord.
For mer informasjon, ta gjerne kontakt med oss på mail, reception@holmenlofoten.no.
Pris restaurant
Middag kr 1790
Drikkepakke kr 1490
Vi kan tilrettelegge for større grupper utenfor normale åpningstider.
NB! Restauranten holdes stengt under alle Kitchen On The Edge eventer.
MATALLERGIER
Vi setter pris på at eventuelle matallergier eller andre forhold som må tas hensyn til (eks intoleranser eller graviditet) oppgis ved reservasjon. Vi gjør vårt beste for å imøtekomme dine preferanser, så fremt det lar seg gjøre for kjøkkenet. Vær oppmerksom på at fisk og kjøtt utgjør en stor del av menyene våre, men vi har også vegetariske/veganske alternativer til de som ønsker det.
English (UK) 
Norsk bokmål