Hattvika Lodge in Norway has opened its new fine dining restaurant, Fangst, proudly stating that its menu is based solely on local ingredients and no air miles.Overlooking Ballstad harbour in Norway’s breath-taking Lofoten archipelago, which has been home to a thriving fishing industry for hundreds of years, Fangst (which translates as ‘catch’) 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 safe and speedy delivery of the daily catch.
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 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.
Fangst’s modern interior was designed by local architects, VÅG Arkitektur, with seating by Norwegian brand, EIKUND. The bistro-style restaurant, which can seat 75 guests, incorporates an open-plan kitchen, and large picture windows framing views of the harbour and the chocolate box fishing village, allowing guests to enjoy both the external panoramic views and the creative performance of Hattvika’s chefs. 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 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.
