Taste of a Narvik autumn
We are surrounded by mountains, forests and seas that are now filled with world-class fresh Arctic ingredients. In Narvik, each local restaurant have put together their signature dish with tastes and ingredients from Narvik's diverse autumn nature.
Between high mountains and mighty fjords, where the nature is rich in both raw materials and unique flavors! Narvik region has in recent years established itself as a food destination with varied restaurants that can conjure up the northern Norwegian nature and set it up on a plate.
The seas, the plains, the mountains and the marshes. Velvety mushrooms, sweet berries, juicy venison and fish stuffed with nutrition and health. Autumn is without a doubt our most generous season.
Through the rich autumn menu, the city's chefs ensure that good ingredients are treated in line with old food traditions and presented in modern and innovative costumes. In the autumn menu, the calendar is the guideline where the tastes and smells reflect the nuances and mood of the autumn nature outside the restaurant door.
Come and experience the taste of a Narvik autumn.
Welcome to dining with us!
Furu Gastropub
- A deer pleasure
Reindeer toungue with truffle mayonnaise, bueberries and potato chips
Reindeer meat has long occupied a place of honor in Norwegian cuisine and represents one of the autumn's most delicious and exclusive ingredients. It is organic, healthy and real – and irresistibly good.
This autumn you can enjoy reindeer tongue with blueberries, truffle mayonnaise, potato chips and of course Furu here with us!
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Ever since the Sami slaughtered their first reindeer, they have been concerned with making use of the whole animal. Over the years, it has given us many exciting dishes and ingredients.
One of them is reindeer tongue - an exquisite delicacy full of flavor.
In this dish, we have been inspired by northern Norwegian pine forest and made a plate with relatively simple ingredients. A dish that allows for pure flavors in balance with each other, but which at the same time make sure to emphasize the true taste and identity of each individual ingredient.
Opening hours, menu and information
Welcome for a deer pleasure!
Rallarn Pub og Kro
- Taste of the whole Arctic
Self-smoked reindeer shank with roasted carrots and pickled chantaralles
Reindeer meat is also the taste of Sami culture, rooted in centuries-old traditions where it has always been important to make use of the whole animal.
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Throughout the contrast-filled year in the north, the reindeer move around in our Arctic nature. Tirelessly their feet carry them over winter-frozen plains and summery pastures - always in search of food.
The reindeer therefore carries the shades from the Northern Lights in winter merging with the characteristics from the coastal landscape of the midnight sun.
The result is a unique Arctic taste experience of mountains, moss, glaciers and lichen.
In honor of the Sami tradition, we choose this autumn to offer self-smoked reindeer shank to our guests at Kroa. After having the shanks smoked, they are braised in the oven for a long time before they’re put on a plate together with roasted carrots, pickled chanterelles, cranberries and a wonderful mashed potato coming from a local farm in Håkvik.
Opening hours, menu and information
Come and experience a taste of the Arctic!
Tøtta Bar / Scandic Narvik
- From the fjord to the table
Pan-fried halibut with reindeer fat and autumn chanterelles
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In the Ofotfjord, right outside the hotel door, the sea queen herself swims around and guards the seabed. Halibut is a fish with a distinctive history keeping a special place in our food culture. Older legends and ten-thousand-years old rock carvings along the coast testify to how our ancestors hailed halibut as the Holy Fish.
With a sustainable selection from the sea's pantry, we ensure that this Holy Fish gets just the right cooking time so that the white delicate fish meat stays juicy and tasty.
We serve it with smoked reindeer fat, autumn chanterelles, snap peas, spring onions, red wine broth, lemon aioli and fondant potatoes.
According to old Sami custom, the man had to sit on the boathouse roof if he did not get halibut before Christmas. We would rather not risk that, and we are therefore offering a halibut party throughout the autumn;)
Opening hours, menu and information.
Welcome to a fine dining with us!
Fiskekroken
- Taste of the wild sea
The house's codfish signature dish
The cod making its way to the codfish lovers dinner table is just as exciting, as it is rich in tradition.
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After it is caught, the cod is hung bloodily fresh on rocks where it slowly dries up by radiant coming from the Arctic spring sun and Lofoten's salty sea winds.
The result is a concentrated and unique taste of the wild sea in the north, produced and Codfish is first described in the literature in 1555. Exactly how the dish originated is not known, but there are myths and theories.
The most famous one is that they threw water on a burning stockfish shell made of birch to put out the fire. In the ash heap they found pieces of fish that were washed clean, so they gave it a try. When it was discovered that it tasted delicious, a new dish was born.
We find codfish to be delicious, and Fiskekroken will offer its own codfish dish throughout the autumn. Here we serve a solid first-class fish with homemade mustard sauce, peas puree, bacon cubes and brown cheese.
Opening hours, menu and information
Come and experience the taste of the wild sea!
Kafferiet Restaurant og Bar
- Irresistibly good
Northern Norwegian lamb with seasonal vegetables, mushrooms and berries.
Autumn = time for lamb
In the wild landscape of northern Norway, we find Norway's best lamb. The heat from the Gulf Stream and the eternal summer days of the midnight sun makes Northern Norway a green grazing oasis in the Arctic.
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The combination of good breeding, nutritious diet and the lambs' muscle use in the steep mountain sides, gives northern Norwegian lambs a fantastic meatiness and a distinctive aroma. The result is an Arctic dining experience characterized by taste and quality from Northern Norway's unique nature.
Norwegian lamb became world famous because the Vikings loved their sheep! They came out into the world as packed lunches, and as resources for both making clothes and canvases.
We also love lamb, but at Kafferiet, we are focused on using them as food. For us, northern Norwegian lambs represent a fantastic ingredient which our chefs process with pride and respect.
This autumn, we offer the region's own autumn lamb served with seasonal vegetables, mushrooms and berries.
Opening hours, menu and information
Welcom to us in Torvhalltrappa!
Narvikfjellet Mountainrestaurant
- From the pastures to a tasteful experience
Stone oven baked reindeer pizza
Narvikfjellet – a historic reindeer grazing area with animals hiking all year round.
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Up here you can follow in the reindeer's footsteps on winter pasture, or maybe you're lucky enough to experience the herd as it moves through the beautiful Arctic autumn mountains.
As lean as chicken with as much omega-3 as cod.For us, the tasty and healthy reindeer meat is a natural part of our food traditions, and has for generations found its way to new dishes and new flavor combinations.
In the restaurant at the top of Narvik, we serve our own reindeer pizza throughout the autumn with a crispy stone oven-baked bottom topped with juicy reindeer meat, fresh cranberries and sour cream - the perfect meeting between food traditions from two worlds.
Opening hours, menu and information.
Welcome to the mountains!
Breidablikk Gjestehus
- Red deer made the northern Norwegian way
Roasted venision with butter-fried chanterelles, spring onion oil, rosen-potatoes and local cranberris
Norwegian forests, mountains and plains serve some of our finest delicacies. For this autumn's menu, we have put together a plate of tender and juicy venison, lifted by accessories such as golden chanterelles, self-picked cranberries and a potato that has been inherited in the host family.
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Even though the red deer does not run around in northern Norwegian nature, everything else on the plate literally has roots in the high north.
Both the cranberry, the mushroom and the beautiful Rosen-potatoes have been harvested and grown in our own Narvik nature. The potato is a small treasure that has been cultivated for generations by the host family under the midnight sun and long summer nights in the north.
Opening hours, menu and information.
Come and try red deer in northern Norway!
