Scan Magazine, Issue 122, March 2019

Page 78

e: mScan Magazine  |  Special Theme  |  Destination Lofoten e h N


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The small restaurant with local food at heart In the middle of the food mecca that is Lofoten, a place bursting with fresh fish and meat of all kinds, is a small restaurant with a big love for local food and history. The menu changes with the seasons, and excellent cookery, along with the captivating stories told as part of the dining experience, makes the restaurant a popular and well-visited spot all year round.

is open because I like to feel connected with our guests, but also so that they can feel safe and see the food being prepared,” she explains. “We care about our

By Ingrid Opstad  |  Photos: Lofotmat

A shared passion for celebrating local ingredients and traditions led Siv-Hilde Lillehaug and her husband Geir Robertsen, who are both skilled chefs, to taking on a small location in the fishing village of Henningsvær in northern Norway’s Lofoten islands in 2010. After taking the leap from being a small delicatessen boutique with three tables to becoming a restaurant in new, beautiful premises in 2015, Lofotmat is today a popular place among both the 450 locals and tourists who are looking for great, authentic Norwegian food in 78 | Issue 122 | March 2019

pleasant, homely surroundings. With seating available for about 40 guests and catering for up to 60 people on the roof terrace, the restaurant also offers events such as wine-makers' dinners in collaboration with its wine suppliers.

Generous, honest and local “Our motto is to be generous, honest and local,” says manager and master chef Lillehaug. Lofotmat strives to be a place where you feel like home, where customers are seen as guests and greeted with a smile. “Our kitchen

Owner and chef Siv-Hilde Lillehaug harvesting seaweed.

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