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Dine
The surrounding waters and mountains at Holmen have provided its inhabitants for generations and we seek to protect and preserve this way of life. Being an island community ruled by weather means that it is not always easy to take delivery from the mainland. This has only made us want to understand the capabilities of the Lofoten produce more and impose less from far away sources.
Coalfish, cod and halibut, seaweed, wild mushrooms and berries, snow hares, grouse and lamb (to name but a few) mean that this awesome landscape dictates our daily menus.
We work closely with a small selection of carefully chosen suppliers, wonderful folk who not only grow animals and plants specifically for us but generously share their specific expertise, as is the Norwegian way. Even the dining plates at Holmen Lofoten are custom-made by celebrated local potter Gunvor Anita.
We look forward to welcoming you.
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)
Opening hours 2026
15 May – 19 September: Open 5 – 7 days a week at 19:00.
9 October – 12 December: Open Thursday, Friday, Saturday at 19:00
Opening hours 2027
14 January – 14 March: Open Thursday, Friday, Saturday at 19:00
26 March – 24 April: Open Thursday, Friday, Saturday at 19:00
The dinner has to be booked in advance.
For more info, get in touch with us at reception@holmenlofoten.no.
Restaurant rates
Dinner NOK 1790
Drinks package NOK 1490
We can accommodate for larger groups outside the set opening hours.
NB. The restaurant is closed during all Kitchen On The Edge events.
FOOD ALLERGIES
Please inform our team about any food allergies upon booking. While we do our best to cater for dietary requirements (eg. dairy and gluten) we may not be able to cater for all requests. Please note that fish and meat form a large part of our menus, but we also have vegan and vegetarian options
English (UK) 
Norsk bokmål