2_1_ScanMag_71_Dec_2014_Text_MADS_Scan Magazine 1 29/11/2014 12:14 Page 65
Scan Magazine | Special Theme | Winter Experiences in Northern Norway
bilia in the old coalmines of the island, the scene of vibrant mining activity in the beginning of the 20th century, her enthusiasm shines through. “The guests seems to appreciate these stories,” she smiles, continuing: “I want them to truly experience history during their stay here. It’s present all around, and so the people who come are not too preoccupied with your everyday type of hotel – they want something different, something out of the ordinary.” The originality of Dahle’s rig can also be felt in the extraordinarily welcoming and homely atmosphere that permeates its rooms – from the individually decorated bedrooms to the shared kitchen and common room, home of the rig’s only television. “I don’t want TVs in the bedrooms,” Dahle says with emphasis. “It’s all part of experiencing the real Svalbard in an undisturbed way, and taking a break from the world outside. I often have guests taking a nap on the common room sofa – they learn to appreciate the quiet kind of life up here.” She explains that the same goes for the kitchen, where scores of travellers have found new travelling companions, or just some dinner company, over the years. “You know the French and the English that I told you about?” she asks,
continuing without pause: “They became good friends right here – they had never met before!” A culinary adventure Although few things could enhance this already extraordinary pearl of the north any further, its cuisine should be taken note of. Cooking the characteristically Norwegian homemade quality food herself, Dahle has created an optimal menu of exotic dishes that counts for more than a nutritious addition to your day. Adding to this is a separate menu of Thai food, but no matter the meal, Dahle puts large emphasis on merely using produce from free-ranging animals, as well as sourcing all meat from national locations recognised for their supreme standards of meat production (take the famed Senja lamb as an example). As such, an environmentally friendly approach is enabled. And – for the culinary adventurous – the rig can offer truly exclusive dining experiences. “The whale and seal meats are in demand,” explains Dahle. “Whale meat is very much misunderstood, because people assume the animals have been wastefully killed. In fact, eating whale meat is an old Norwegian tradition, and as long as the hunting is justifiably carried out the
meat can make part of so many delicious dishes.” Enjoying a Norwegian dish in a stunning winter wonderland environment, closer to the North Pole than most people ever venture, while gazing up at the Northern Lights and dreaming of mind-blowing adventures of the north does not have to remain a fairy-tale. Just ask Dahle – she is more than happy to make your dream of the north come true.
For more information, please visit: www.polarriggen.com
Issue 71 | December 2014 | 65