2_0_ScanMag_70_Nov_2014_Text:Scan Magazine 1
5/11/14
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Page 87
Scan Magazine | Restaurant of the Month | Norway
treasures he harvested from the bottom of the ocean. In completely unspoiled waters such as the Norwegian Sea, there are quality ingredients that cannot be found anywhere else in the world, and Svenning often sold his gems to both France and Japan. During winter and early spring, when the busy days of summer have passed, he has time to allow greater attention to the food and the restaurant becomes even more high-class than the rest of the year. The chef gets to play around with tastes and textures, creating a truly remarkable culinary experience for all his guests. “This is the time when we get to prove how spectacular the Beach Bar really is,” Langklopp says. Svenning and the chefs even find the time to teach, giving both children and adults the chance to learn more about how to cook and prepare food from the sea. Stunning surroundings But a heartily luscious meal becomes even more so when combined with a really exceptional experience. Whether guests want to go for a walk in the mountains or take a warm bath before throwing themselves into the freezing waves, there is something for everyone at Stokkøya. It is
one of the most beautiful diving spots on this earth – the reason why the couple started working here in the first place. “We met when Roar organised a diving event near his family farm here,” Langklopp explains. “In the end we decided that this was where we wanted to spend our lives.” Eight years have passed since they first opened their doors to tourists from near and far, and in that time the couple has developed numerous captivating traditions. Concerts are a given, with big and small, national and international artists appearing regularly. Another tradition developed over the years is the annual Valentine’s Weekend. The coming February's All Hearts’ Day, as it is commonly referred to in Norwegian, will be the fourth year running that couples can spend on the little island to enjoy a romantic getaway. Not only do they get a chance to savour two four-course meals and an exquisite wine tasting experience, but they may also attend a cooking class to learn how to prepare shellfish at home. At one with nature “Architecture is very important to us. We want our houses to complement the sur-
rounding environment but also contrast it to create something new and unique,” Langklopp says. And there is no doubt they have managed just that. With a range of living options, from camping to elegant subterranean lodges, there is something to fit all wishes and wallets. And after the days’ adventures have been brought to a close, everyone is more than welcome to the beach to watch the blue waves curl against the sky and enjoy a memorable, mesmerising meal at the Beach Bar restaurant.
For more information, please visit: www.stokkoya.no
Photo: Christian Houge
Photo: Anne Nyseter Perez Built on the grounds of an old cement factory from 1947, the restaurant has a fully equipped kitchen and a large seating area in a glass box situated on the white sand beach.
Issue 70 | November 2014 | 87