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Our Top-Five Food Haunts in Denmark and Norway
After closing down in 2015, the fish restaurant was reopened last October.
Fish restaurant with the sea on its doorstep Norwegian fish restaurant Sjøbua recently reopened under new ownership and with a drive and passion for creating exciting food experiences for any occasion using high-quality ingredients in a relaxed maritime atmosphere. By Line Elise Svanevik
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Photos: Runar Andersen
The restaurant was established in 1987. “It’s been a proper local for me and my family,” explains restaurant manager Jeanette Longva. “So, in 2016, after the restaurant had been closed down since 2014, my father John Per Longva decided to reopen it, which is what we ended up doing on 7 October that same year.” The family-run restaurant, which is managed on a day-to-day basis by Longva, is now aiming to become one of the best fish restaurants in Norway. “We focus on seasonal ingredients,” explains Longva. 68 |
Issue 101
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June 2017
“From January to the end of March, we serve locally sourced fresh cod with liver and roe. The season for lutefisk – Norwegian dried white fish – and other traditional Christmas dishes starts in October and lasts until the end of the year. The head chef, Knut Edvard Kjersem, wants to bring out the best in each ingredient, in clean flavours, and to put his own spin on things, which he feels is very important.” Kjersem is also keen on letting people try new types of fish, instead of only the traditional sorts, so he often features hake,
turbot and plaice on the menu. To preserve the history of Sjøbua, the lobster soup, which is currently on the menu, has been a true classic at the restaurant since its very early days. With their own lobster tank, where guests can pick their own lobster, they aim to create an authentic feel.
In the heart of Ålesund The restaurant is located at Brosundet on the seafront in the very heart of Ålesund. “You can pretty much just open the door and be on the waterfront,” says Longva. “Having the sea on our doorstep, in addition to our maritime atmosphere, makes our restaurant quite special.” The longstanding history of Sjøbua has meant that the restaurant already had a