A rough landscape Lofoten Islands Basically, it is a huge collection of tidal pools, as if only the waves left, leaving the well-covered rock covered rocks behind the mounds. I can see the two figures in the ocean, their bright black skin. They look like stamps, but they carry bright beans in his head. When they are standing, they go for the tooth-kelp’s saw. We take turns holding, carefully, a refreshing egg.
The couple are an Angelita Eriksen and Tamara singer, which run together Lofoten algae. They use the harvest to supply the upper restaurants and make seasoning, pasta, chocolate and skin cream. In the small store in Napp in the town, KELP tempura sat down to sugar festivities, as crispy as Popadams, who penetrate the pearls of algae; vinegar dulsea and a trout cured by seaweed; and wrapped in Halibut Kelp. Butter truffle with a seaweed, with red algae, has a similar taste with its owner.
It’s my host for the trip Norwegian cruise line Hurtigrut, behind the kitchen scenarios on Norway, is a long culinary program that highlights its farmers. In recent years, the company has developed about 70 farmhouses and craftsmen, with 80 percent of its components, royal crab, and wasted game, berries, berries, and, of course, algae. It is a practical sense of approach, several Hurtigrosa routes visits 34 ports along Norwegian edges, enable Cruces Ships To receive fresh supplies while creating places that reflect places they visit. Guests such as boats Mrs. Richard-Does us walk around the Northern Route. Barley risotto can be enjoyed in dishes like celery baked and bird mousse with brown cheese ice cream.
On this journey the Hurtiguten f & b directors examine the ways guests to get their boots to get mud and get ingredients in their source. “More and more foods with passengers in Norway and the relationship with these farmers and producers,” says øistein Nilsen, the director of Hurtogren’s cuisine, “felt like a natural evolution of the coastal kitchen concept.” One of these producers is Gisle Melhus, the screenwriter wrote a Rom-com on a ship Hurtigrut, but he flipped his script to Myklevik Gård, Lofoten to move his small farm. There he raises pigs and ducks with his partner, Åshild, and grows crops using a compost made with surplus food of the cruise line. Melhus’s farm ingredients appear in the menu used in a root vegetable salad and pepper sauce is used as a condiment in meat dishes.
It is dark when we reach the farm. Candles carry a comfortable dining room with a table with tables that have filtered with spiked vegetables and purple. Mythic makes a great sense around the legendary, how women worked this territory in Viking in the Vikards and how they swim so many fish that were so abundant. “We live only close to nature, we live in nature,” he noted. “When spring arrives in May, we forget the seven colds we collectively curse, dark and very windy. We agree that we live in the most beautiful place on earth.”
Halvar Ellingsen chef shared 110 kilometers north. He went to Oslo Islands, returned to the Oslo Islands on his grandparents farm, at Kvitnes Gård. Using only the ingredients grown inside Arctic circle (Save flour, seasoned and oil), its team includes 20 course tasting menu, which includes a Halibut algae bed; lamb leg with blueberries; and blood crepea. As a Hurtigrese culinary ambassador, seasonal recipes invented cruise menus, such as Halibut healed with smoking potatoes, sour milk and dill. “Limited Larder forces us to be creative and seasoning,” he noted. Sentences like “local ‘local’ and ‘durable’ are very excessive. I wish I could extend it.” Permanent covered outbits lead us to a stone winery. Vegetables are fermented in jars and boxes carrots, saucing and potatoes. When returning, a flock of young goats surround us. As the photo bends, another must jump on my shoulders and stop there, at a time crowning the hoops and branches. This savage is a suitable symbol of my experience. Nordic landscape.
Lofoten Islands are one of us Best places to eat in 2025. For the full list, read many.
This article appeared on July 2025 of 2025 Traveler traveler. Subscribe to the magazine many.
