Latest news with #Lofoten
BBC News
02-08-2025
- BBC News
Are 'the world's most beautiful islands' in danger?
Norway's stunning Lofoten Islands have gone viral for their midnight summer sun. But as the isles face overtourism for the first time, residents have an important message for visitors. Located 300km inside the Arctic Circle, Norway's Lofoten archipelago rises dramatically from the sea in a jagged, mountainous crescendo. Its otherworldly glacier-sculpted landscapes and magical 24-hour summer daylight have led the isles to proudly dub themselves "the world's most beautiful islands". But it's a roadside stop, not a soaring summit or majestic fjord, that convinces me of this self-declared moniker. Just a few paces away from the village of Flakstad on the island of Flakstadøya, I spy a beach where the water shifts from turquoise to glass-clear as it laps against basalt rock and sugar-white sand. It's a scene more Aegean than Arctic – until you see the ridge of craggy mountains floating above the fjord, the last snow clinging to their flanks. From late May to the end of July, Lofoten is bathed in constant daylight, and in this endless summer sun, the colours feel heightened. Standing on the sand, it's hard to imagine anywhere more idyllic. Locals tell me that the 24-hour sun bathes these islands in a unique light and point to round-the-clock fishing and 02:00 tee times as quintessential summertime experiences. But kayaks crisscross the waters in every season, and hikers come year-round for the panoramic mountaintop views of silent fjords and romantic waterside villages that define the islands, chasing the midnight sun or the Northern Lights. At times, the only sounds around are the cries of the island's resident avians: sea eagles, puffins and razorbills. Arctic overtourism The Lofoten archipelago is made up of seven principal islands off the North West coast of Norway. The E10 highway runs for nearly 175km through the archipelago, threading the five largest, Austvågøya, Vestvågøya, Moskenesøya, Flakstadøya and Gimsøya, by a series of impressively engineered bridges and tunnels, allowing drivers to move between islands with ease. Visitors here are nothing new. The islands were home to northern Norway's earliest Viking settlement, drawing traders from as far away as Iceland. For centuries, tens of thousands of sailors journeyed here each winter to fish for Arctic cod, a tradition still reflected in the red rorbuer (fishermen's cabins) that now host tourists instead of seafarers. And yet, tourism was late to come to this far-flung corner of the world. It only started to grow significantly in the past 20 years, helped initially by improved road and ferry links, then accelerated as social media began showcasing Lofoten's stunning scenery to a global audience. Now Lofoten's beauty is no longer a secret, and what was once a seasonal outpost of survival and commerce has evolved into one of Norway's most popular destinations. In 2023, the islands welcomed around one million visitors, or roughly 40 times Lofoten's permanent population of 25,000. But as European heatwaves drive travellers further north and new seasonal flights from Paris, Frankfurt and Zurich launched last year, tourism is only set to rise further. A weaker Norwegian krone is helping to seal the deal. Lofoten residents Astrid Haugen and Frida Berg explain that they're proud to share their home and welcome the jobs (and the new bars and restaurants) brought about by tourism, but wonder whether infrastructure can keep up. They also worry whether this influx of visitors will affect the landscape and fragile ecosystem that make Lofoten so special. I meet up with them on Unstad beach, at the north-western corner of Vestvågøy, one of the best places on the islands to catch the midnight sun, thanks to its unobstructed views across the bay. Even at 23:00, surfers cheer each another on from the waves. Families enjoy snacks on the rocks while children shriek in the shallows as they splash in the frigid, single-digit Arctic waters. Mountains hover on either side of us, framed by a sky a few shades paler than the sea. "When I used to travel abroad and said I was from Lofoten, people looked blank," says Haugen, as we stroll the beach. "Now they've seen pictures online and can't believe this is my everyday view." "That's part of the problem," adds Berg. "This is our home – not just a backdrop for a Facebook selfie. When people litter or block roads, it's so frustrating". Many residents I speak with share this frustration. They're not just bothered by the number of visitors, but by their behaviour. I see many examples of this during my week on Lofoten. RVs creep along narrow fjordside roads to snap a photo, oblivious to the traffic building behind them. At 20:00, the car park hike up the vertiginous Reinebringen mountain resembles a suburban shopping centre on Black Friday, jarring with the peaceful surroundings. Groups of eager tourists spill out, eager to tackle the 1,978 steps that separate them from the vertiginous panorama at the summit. Some locals have had enough. In a recent radio interview, Flakstad mayor Einar Benjaminson warned of shifting sentiment: "Ten years ago, maybe 2% of our residents didn't want tourism. Now it's more like 25%." A tale of two villages As in many tourist hotspots, Lofoten residents are also frustrated that an increasing number of homes are being bought by wealthy outsiders. Some are purchased as seasonal getaways or turned into short-term accommodation, hollowing out villages in winter; in other areas whole settlements have been turned into sleek resorts. Nusfjord, on Lofoten's southern coast, illustrates this shift. The historic fishing village is postcard-perfect, with red and ochre warehouses perched on a narrow isthmus facing the sea, appearing frozen in time on its 19th-Century foundations. The permanent population? 22. The number of annual tourists? 90,000. After the village's fishing industry migrated to more populated areas, Nusfjord's centre became a Unesco World Heritage site, combining tourist accommodation and "a living museum where you can touch, feel and breathe the history of coastal Norway," according to local historian Ingrid Larsen. It remains an utterly charming stop: the museum, set in a former cod liver factory, offers insights into the village's fishing legacy; the restored general store serves excellent cinnamon buns; and the boardwalk, backed by a rippled grey ridgeline, is undeniably scenic. Erling Hansen, a tour guide, understands the locals' concern but is pragmatic: "Without tourism, there probably would be no village in Nusfjord anymore." Later that day in Henningsvær – 80km and several peninsulas away from Nusfjord – the contrast is stark. Even at 22:00, the village hums with life as locals revel in the extended daylight. Teenagers swarm towards the floodlit football pitch, improbably perched on a rocky outcrop. Two neighbours paint their front doors – one white, one blue – gesturing mid-conversation with dripping brushes. At the harbour, tools clank as fishermen check their nets. "The fish bite better at midnight," one says with a grin. Tourism supports 19% of local jobs on the islands. Around-the-clock fishing trips offer visitors a taste of tradition – and locals a new income stream. The message is clear: guests are welcome, but as Hansen says, "We're not some Arctic Disneyworld". A new strategy Earlier this year, the Norwegian government gave councils in high-tourism areas the right to introduce a visitor tax. Lofoten plans to roll it out in 2026. The revenue will help fund overstretched infrastructure, from extra parking to trail signage urging hikers to stick to the path – in case the dizzying drop-offs weren't clear enough. Mayor Benjaminson welcomes the budgetary relief. "We no longer need to choose between renovating a school or cleaning up after tourists," he says dryly. It's part of a broader, gently persuasive strategy. Local tourism campaigns feature locals – including schoolchildren – asking visitors to drive responsibly, take their rubbish home and avoid disturbing local wildlife when hiking. Officials also hope to promote Lofoten year-round, easing the summer surge and preventing areas becoming ghost towns when the light fades. Back at Unstad, the light softens to amber as I walk along the shore with Haugen and Berg. A lone surfer rides a gilded wave while multiple families are trying – and failing – to convince their children that constant daylight doesn't cancel bedtime. "It's hard," says Berg. "We want people to love Lofoten – just not so much that it stops being Lofoten." She has captured the dilemma. Tourism funds heritage projects that might otherwise vanish, but the endless days – and the crowds they bring – stretch local patience and infrastructure. And still, Lofoten captivates. Peaks catch fire as the sun stretches over the sea, quietly inviting us to linger. Amid this serene beauty are homes, schools and businesses. Locals are learning how to share the magic without losing it. They hope visitors will do more than admire the view – that they'll tread lightly, listen closely and help protect what attracted them in the first place. -- For more Travel stories from the BBC, follow us on Facebook and Instagram.
Condé Nast Traveler
08-07-2025
- Condé Nast Traveler
Harvesting—and Tasting—Norway's Wild Landscape While Sailing Up the Coast
The mottled landscape of the Lofoten Islands is essentially an enormous collection of tidal pools, as if the waves had only just departed, leaving behind a tumble of seaweed-covered rocks interspersed with puddles. I can see two figures in the ocean, their petrol black skin glistening. They look like seals but wear bright beanies on their heads. When they stand up, they hold aloft tresses of saw-toothed kelp, which they bring back to shore along with a strawberry pink sea urchin. We take turns holding it, as carefully as one would a Fabergé egg. The pair are Angelita Eriksen and Tamara Singer, who together run Lofoten Seaweed. They use their harvest to supply top restaurants and to make seasoning, pasta, chocolate, and skin lotions. Back at their small store in the village of Napp, we sit down to a feast of sugar kelp tempura, as crispy as popadams, that are embedded with pearls of algae; pickled dulse and seaweed-cured trout; and halibut wrapped in kelp. The butter has been whipped with truffle seaweed, a red algae with a similar flavor to its landlubbing namesake. Lofoten Seaweed's seaweed salt atop flatbread Eva Trifft Fotografie Hurtigruten culinary ambassador Máret Rávdná Buljo at work Mariell Lind Hansen My host for the trip is the Norwegian cruise line Hurtigruten, which is taking me behind the scenes of Norway's Coastal Kitchen, its long-running culinary program that highlights local farmers. In the past few years the company has developed a network of around 70 farms and artisanal producers that provide its ships with up to 80 percent of their ingredients—from king crab, arctic char, and cured wild game to sauerkraut, berries, herbs, and, of course, seaweed. It's an approach that makes practical sense, given that Hurtigruten's various itineraries visit 34 ports along Norway's shores, enabling cruise ships to pick up fresh supplies as they go while creating dishes that best reflect the places they visit. Guests on board ships such as the MS Richard With—which takes us part of the way along its northern route—can dine on dishes like barley risotto with baked celery and blackcurrant mousse with brown-cheese ice cream. But on this journey Hurtigruten's F&B directors are exploring ways for guests to get their boots muddy and experience ingredients at their source. 'With more and more foodie travelers discovering Norway and with our ongoing relationship with these farmers and producers,' says Øistein Nilsen, Hurtigruten's culinary director, 'it felt like a natural evolution of the Coastal Kitchen concept.' One of these producers is Gisle Melhus, a screenwriter who once wrote a rom-com set aboard a Hurtigruten ship but flipped his own script to move to Myklevik Gård, his small farm in Lofoten. There he raises pigs and ducks with his partner, Åshild, and grows crops using compost made from the cruise line's leftover food. Ingredients from Melhus's farm appear on the menu in a baked root vegetable salad and a green pepper sauce used as a condiment in meat dishes. Lofoten Seaweed founders Tamara Singer and Angelita Eriksen Morten Munthee It's dark when we arrive at the farm. Candles lead the way to a cozy dining room with a table laid with pickled vegetables and foraged morels, which are soon joined by crisp-skinned pork barbecued over charcoal outside. Melhus has a strong sense of the mythic, talking about how women worked this land during Viking times, and how the skrei fish that swim here were once so plentiful they could be scooped right out of the water. 'We live not only close to nature, we live in nature,' he says. 'When spring arrives in May, we forget about the seven cold, dark, and extremely windy months that we collectively cursed and agree we live in the most beautiful place on earth.' Scallops as seen aboard a Hurtigruten ship Agurtxane Concellon Catherine Thoresen at work in the greenhouse of Kvitnes Gård Kristian Dale It's a view shared 110 miles north by chef Halvar Ellingsen, who moved back to the islands from Oslo to open a restaurant with rooms at his great-great-grandfather's farm, Kvitnes Gård. Using only ingredients grown within the Arctic Circle (save for flour, seasoning, and oil), his team assembles a 20-course tasting menu that includes halibut on a bed of seaweed; a leg of lamb with blueberries; and blood pancake. As a culinary ambassador for Hurtigruten, he devises seasonal recipes for cruise menus such as cured halibut with smoked potatoes, sour milk, and dill. 'The limited larder and season force us to be creative,' he says. 'Phrases like 'local' and 'sustainable' are so overused. I wanted to see just how far I could stretch them.' He leads us past turf-roofed outbuildings to a cellar made of stone, where vegetables ferment in jars and boxes are filled with carrots, salsify, and potatoes. On the way back, a herd of young goats surrounds us. As I bend down to photograph one, another jumps on my shoulders and stands there, crowning me with hooves and horns for a short moment—a fitting symbol of my experience in this wild Nordic landscape. The Lofoten Islands are one of our Best Places to Eat in 2025. For the full list, read here. This article appeared in the July/August 2025 issue of Condé Nast Traveler. Subscribe to the magazine here.
Telegraph
06-07-2025
- Telegraph
Why Norway's stunning islands are perfect for a cool summer road trip
A jagged thread of granite and sea stacked above the Arctic Circle, Norway's rugged Lofoten islands look less like they were placed on a map than hurled at it. Primordial, vast and vertical, its glacier-licked peaks tower so high they shrink the quaint fishing villages to toy-like scale and offer active adventure beneath the unceasing glow of the midnight sun in summer. Nature doesn't whisper here – it shouts. Despite its remoteness, since the mid-2010s, Lofoten has found itself the darling of drones and Instagram, with shots from Reinebringen, Matmora and Festvagtind plastered across social feeds. But most visitors stick to the obvious and, at 93 miles long, there's ample opportunity to go off-piste. The best views in Lofoten are earned on foot, but even from behind the wheel the views are cinematic. Here, the roads are ribbon-thin and thrilling – skimming the sea, brushing past cliffs, delivering more drama in 10 miles than most road trips manage in a week. We've mapped out a one-week itinerary around this salt-licked edge of the world that mixes must-sees with some off-the-beaten-track options, so you can experience a version of Lofoten far richer than a hashtag. Where to go Day 1 Rib safari Start in Svolvær, the archipelago's unofficial capital. Cod still defines life here – just check the town's coat of arms. Ease in with a Rib safari down Trollfjord, a crack of sea flanked by walls of granite that is patrolled by white-tailed sea eagles and occasionally seals and orcas – for a solid outfit, book with XX Lofoten. But to really get your bearings lace up and hit the Floya Trail, a short, sharp one-mile hike that climbs fast and delivers big views. On the way, you'll pass Djevelporten, or 'the Devil's Gate', a massive boulder improbably wedged between two cliffs. Skip the Magic Ice Bar in favour of the skrei (cod) served at Paleo Arctic Restaurant. Day 2 Art galleries Next day, drive 30 minutes to 'Venice of the North' Henningsvær, a scattering of islands stitched together by low bridges and loaded with art and creative energy thanks to KaviarFactory, a former processing plant for 'black gold' turned trend-setting modern art gallery and Galleri Lofoten, which showcases 19th-century North Norwegian masters like Otto Sinding and Gunnar Berg. Seek out quirky shops Engelskmannsbrygga, for ceramics and glass art, and Lysstøperi, for candles and locally roasted coffee. And book a bed at Trevarefabrikken, where you can drink unlimited botanical cocktails while listening to live sets. Day 3 A Viking museum and cinnamon buns Boulder westward towards the overlooked hamlet of Bøstad. Here is Lofotr Viking Museum, a full-scale reconstructed Viking longhouse complete with actors and an annual Viking festival in May and Aalan Gård, a family-run herb and cheese farm deep in the hills. Hop back in the car for 15 minutes to stop for a cinnamon bun at Unstad Arctic Surf Café and ogle surfers paddling out to catch breaks at this famous sandy cove. Ditch the crowds and follow the five-mile narrow coastal trail that runs from Unstad to Eggum, passing World War II relics and through seabird-rich Eggum Nature Reserve. Near the finish, watch for The Head – a shape-shifting sculpture by Markus Raetz that transforms with your perspective. Return to Bøstad to sleep at Furu Hostel. Day 4 Kayaking and sauna time Nudge on toward Nusfjord, one of Norway's oldest and best-preserved fishing villages. Paddle its glassy waters by kayak, then sweat it out with a sauna ritual at the open-air Nusfjord Arctic Wellness area perched above the fjord. Warm up afterwards at wooden-walled Karoline Restaurant, where candlelight meets cod: think seasonal specialities such as reindeer carpaccio and traditional bacalao stew. Days 5 and 6 Fish burgers and a challenging trek Snake southwards to Reine – Lofoten's poster child for epic scenery. This is your chance to tick off the famously steep Reinebringen, one of Norway's most iconic and challenging treks that includes tackling some 2,000 stone steps built by Nepalese Sherpas. Hike late in the day for soft light and fewer people. The following day drive to the island of Sakrisøy to sink your teeth into the lauded fish burger served by Anita's Sjømat, then onto Hamnoy Bridge for a photo-op of the quintessential red rorbuers (fishermen's cabins) set against dramatic peaks and then follow the road until it runs out at time-forgotten A – confusingly pronounced 'O'. Home to just 150, visit the Stockfish Museum to learn how cod built an economy and fed empires and the bakery for a sweet-fix cinnamon bun. Day 7 Hiking For the final day, double back toward under-the-radar Sørvågen, the launchpad for one of Lofoten's most rewarding hikes up to Munkebu Hut. If you're up for it, start early: it's a four–six hour round trip over fjords and peaks that feel untouched. Before or after, drop into Sørvågen Radio (open summers only), where northern Europe's first Morse signals crackled out and end your trip on a high with a wildly local knockout meal at Holmen Lofoten. Where to stay Furu Hostel An eco-conscious hostel designed for adventurers in Bøstad with a lakeside sauna and café with locally sourced food. Owners Guri and Arne can organise Arctic surfing, kayaking, SUP, biking, hiking – you name it. Dorm beds from £35 per night. Holmen Lofoten This remote, luxurious eco-lodge based in Sørvågen is renowned for its 'Kitchen on the Edge of the World', where guest chefs conjure up world-class tasting menus. Rooms from £218 per night. Trevarefabrikken An old carpentry workshop transformed into a minimalist wellness-focussed design hotel with yoga studio and ocean-view sauna based in artsy Henningsvær. Rooms from £366 per night. How to do it When to go Up to a million visitors arrive in summer, plus 300,000 cruise ship passengers – so book well ahead for summer journeys and aim to stay in less touristy villages. Or, travel in the shoulder seasons of May to June (for midnight sun) or September (for northern lights) to avoid the summer crowds, but still enjoy relatively mild weather. What to book Discover the World (01737 214 250) offer a nine-night self-drive Around Lofoten trip that runs from May to September and costs from £1,501 per person, excluding flights. KE Adventure (01768 773 966) offer an 8-day Fjords and Fjells of the Lofoten Islands group tour that runs from June to September and costs £2,495 per person, including flights. How to get there and how to get around The Lofotens can't be reached direct from the UK. All flights transit through Oslo. Norwegian Airlines fly from London Gatwick to Harstad/Narvik (Evenes) from £400 return and you can pick up a rental car and drive from there. Alternatively, Scandinavian Airlines fly from London Heathrow or Gatwick to Bodo from £158 return and you can fly with Wideroe Airlines to either Leknes or Svolvaer from €30 or catch the cheaper ferry to either Moskenes or Svolvaer. Public transportation is limited and infrequent. It's best to rent a car (be prepared for narrow roads). All the major car rental companies have offices at Haarstad/Narvik airport and charge around £300 to 400 for a standard car for a week.
Daily Mail
01-07-2025
- Sport
- Daily Mail
Play golf where there is 24 hours of sunlight in one of the most breathtaking locations in the world... Lofoten Links has to be on your golfing bucket list
As far as raw beauty goes, precious few golf courses in the world can compare to Lofoten Links. Course design? Every single hole is full of character and challenges that force you to think your way around the majestic course rather than just playing it. Even the flair of a thespian couldn't overstate the gorgeous surroundings in Lofoten, Norway. It's hard to fathom who had the bright idea to put a golf course at one of the most northern points of Europe, much less how they managed to tackle the perpetuity of rock to make it happen. Night golf is a thing, yes. But playing golf where the sun doesn't set is an entirely different beast. This is what Lofoten offers; around six weeks a year where there is 24-hours of daylight and the golf course never closes. A golfing experience like no other, Mail Sport had to make the trip to Norway to see what links golf is like under a sun that doesn't set. Playing Lofoten Links I've played dozens of courses at this point, but none that challenged me in such a relentless way like Lofoten. If it's not water swallowing you ball, the rocks and the rough will have their way with you. Bring plenty of balls is my first piece of advice. No matter how good you think you are, you will lose them! The rough is unforgiving at the best of times, but the second cut off the fairway is barely a couple of yards wide before you hit the mesh of seaweed and other overgrown stretches. The charm of Lofoten lies in the scenery that accompanies you as you make your way around the course. Mountains that are blanketed with clouds so low you think you could touch them. Directly opposite lies The North Sea complete with a blend of sandy beaches and rocky hazards. Cabot has recently invested in Lofoten and that right there is a testament to what a beautiful location this course resides in. If their locations in St Lucia and Bourdeax among others is anything to go by, they won't strip back what makes Lofoten special in the coming years as they seek to help it reach its full potential. It's not a championship course. You would never fit thousands of spectators around the outskirts of the holes, should-to-shoulder on the mountains to catch the action. The club house reminds you of your local council course in size and the course itself is nice and quiet. But these are all compliments to the course's appeal. If you're in the middle of your round at midnight, you have no one in front of you or behind you. We played at different times on all three days were stayed in Lofoten and not once did we have to wait at a tee or play through. Now, let's talk about the holes. The first hole forces you to hit over the shoreline ravenous with rocks and onto a relatively narrow fairway that sharply turns left towards the green. Only the biggest hitters or the clinically insane would try and cut this corner off the tee because there's not much wiggle room even if you can make it. Straight after that you have to take a short walk up a hill to the elevated teebox to their prized par three three with the North Sea serving as a breathtaking backdrop. Once again, if you don't hit the green or the stingy 10 yards to play with in front of it, your ball is bound for the rocks. If you haven't lost half a dozen balls, then you head back up to the same hill to hit a downward tee shot onto the third. You ave to naviagate the rocks again, but it's a shorter hazard than the first at about 80 yards. It's a fantastic three hole run to kick things off. To be honest, every hole has character and nothing is formulaic. In the UK we so often see straight up and down par fours in and around 350 yards with nothing much else to them, but not here. Every hole has either hazards to give you something to think about off the tee or narrow fairways that seem to shrink every time you glance at them. Many of the fairways squeeze as they approach the green meaning you have to make a choice: go for it or layup. The two par fives that play back-to-back at the close of the front nine can make or great a round with their elevated greens, but staying out of the water and/or rough as you play to a left bend and then a right is the toughest challenge. The 17th hole is essentially a cousin of the patented second, another par three but this time facing in the opposite direction but with equal risks. Following that, a nice wide fairway will great you (for once) on the 18th with a raised teebox to savour the last hits. It is nothing short of a stunning golf course. Granted, some of the tee boxes and many of the greens are not in the best condition, certainly opposed to the delightful fairways. That's part of the game with the climate, though, as the course itself is only open from April to September thanks to the weather and as we saw, they still see a fair bit of rain during those months too. Look at the views! Plenty of tee boxes have hazards directly in front of them to test you Snow sits atop of many of the mountains and when the wind picks up, you'll feel it! The clubhouse has a charming, local feel and the people who run it all day and night could not be more helpful. It's a great set-up; being able to play in daylight at midnight with nobody up your arse or hounding people in front of you on a course of that magnitude? Perfection. Hopefully Cabot plan to just enhance Lofoten's offerings. We're told they have no desire to rob the unique corner of golfing paradise of what makes it so special. In my mind, Lofoten is in the top 10 golf courses in the world, perhaps top five. A club pro I met while playing out there told me he'd have Lofoten among the top three courses in the world if the tee boxes and putting greens could get up to a championship standard. I'm inclined to agree. Staying in Lofoten In keeping with the quaint golf course and remote area, there are no 100-floor hotels on offer. Instead, you stay in shared lodges where you have your own bedrooms and bathrooms, but communal kitchen and living room area. Extremely modern in addition to being well kept and presented, one of the main attractions of these spots is where they have them. Sitting raised up in an enclosure, the properties offer amazing views of the ocean and the misty mountains close by. Lofoten is as remote as advertised. Homes are sprinkled along the coastline in great space and there is one shop you can use a couple of minutes down the road (albeit helpfully open 24 hours). A solitary road that runs through Lofoten at the heart of a very small and quiet community Between where you stay and the clubhouse you'll find the sole restaurant, too. Sitting on top of a stables - where you might visit during your downtime anyway - is a cosy little place that overlooks the coastline and opening holes of the golf course. The food is nothing short of sensational. We had a lamb loin that was cooked to perfection - relly can't stress this point enough - and the breakfast was pretty strong too with a buffet-style offering that helps you put together the remnants of a fry-up should you wish. The restaurant and the course are not one in the same, but they do have a working partnership. For a price, you can arrange to have dinner and breakfast sorted for as many days of your trip as you'd like. While you can get by on what the shop has to offer, I highly recommend you at least have dinner at the restaurant. They have a range of deserts on the menu but this choclate brownie was a real winner The food was simply stunning. This lamb loin was so good we had to have it twice But the beauty of the area is just as intoxicating as the golf is brilliant. Travelling to Lofoten isn't easy from London; a flight from Stansted into Norway's capital of Oslo is followed by a an irregular connection to Harstad where you then need to hire a car and drive three hours to find one of the northeast golf courses in all of Europe. However, that three hour drive will make your jaw drop. The views are truly sublime and you will have to fight the urge to take pictures while driving (there's signs at the airport telling you explicitly not to do this!). News that direct flights to Harstad from London kick in from November will be a game changer for this journey, almost cutting the day in half. But, it's all worth it. If you love golf and you love visiting totally unique, beautiful locations
Forbes
14-05-2025
- Forbes
Beyond Salmon, Discover These 5 Regional Norwegian Food Favorites
'Sodd' is a traditional Norwegian soup with mutton, seasoned meatballs, potatoes and carrots. Brunost, the caramel-colored 'cheese' with its unmistakable tang, and fresh salmon pulled from icy fjords are two of the most familiar elements of Norwegian cuisine. But across the country, regional specialities offer a deeper and more surprising culinary story. Norway's rugged climate shaped a long tradition of food preservation. Drying, salting, fermenting, and curing were everyday necessities that gave rise to staples like stockfish from Lofoten and salted lamb, many of which remain important today. In recent years, Norway has also earned acclaim for its bold new-Nordic cooking. From Michelin-starred restaurants in Oslo to seasonal tasting menus in the Arctic, chefs are reinventing tradition with modern flair. To truly understand Norwegian food, it's worth stepping away from the fine dining scene. While the country's cuisine doesn't enjoy a glowing international reputation, many of its most beloved dishes are simple, hearty and deeply rooted in local tradition. You'll find them at mountain lodges, roadside cafes, and family kitchens across the country. Here are five regional favorites that may not make international headlines, but are well worth seeking out. Known as bidos, this traditional stew is a cornerstone of Sámi cuisine in Northern Norway. 'Bidos' is often cooked and served inside around a fireplace at Sami villages in Norway. Made with tender cuts of reindeer meat, potatoes, and carrots, bidos is a simple dish that relies on the quality of its ingredients rather than elaborate seasoning. The result is a rich, gently savory broth that highlights the natural flavor of the reindeer, a meat that's prized for its leanness and gamey depth. It's both a comforting meal and a cultural expression, closely tied to the Sámi people's reindeer-herding traditions and often prepared over an open fire and eaten in communal settings such as lavvu tents. While once a home-cooked staple, bidos can now be found on the menu at several restaurants and lodges across Northern Norway, especially those offering Sámi culinary experiences. If bidos isn't available, other popular reindeer dishes include creamy stews with wild mushrooms and juniper berries, or thinly sliced smoked reindeer served cold as a starter. You might also come across reindeer hot dogs or cured reindeer meat known as spekemat, usually served with crispbread, sour cream or lingonberry jam. Crossing a fjord by car ferry in western Norway might seem like a purely practical part of your journey. But for many Norwegians, it comes with a beloved tradition: a warm, fluffy svele. The best place to sample a Norwegian 'svele' is on a ferry as you cross a fjord. These thick, slightly sweet griddle cakes are often cooked fresh on board and served folded in half with a generous smear of butter and sugar, or sometimes a slice of tangy brown cheese. The scent of batter on the hot griddle and the gentle hum of the ferry make for a uniquely Norwegian moment. It's best enjoyed with a strong coffee and a panoramic view of the water. While sveler can be found in cafés and bakeries across the country, they're most commonly associated with Norway's extensive network of car ferries, especially along the west coast. For locals, it's a nostalgic snack. For visitors, it's an unexpected delight in the middle of a travel day. Stockfish (tørrfisk) is unsalted cod that has been naturally dried in the cold Arctic air for several months. This ancient method of preservation has been practiced for over a thousand years in the Lofoten Islands, where rows of wooden racks filled with hanging cod remain a striking feature of the landscape. Once rehydrated and cooked, the fish has a firm, chewy texture and a deep, concentrated flavor that some find challenging. But for many Norwegians, it's a taste of home. One of the most common ways to enjoy tørrfisk is in bacalao, a hearty stew of dried fish, tomato, onion, and potato with Spanish roots that has become a coastal classic. Stockfish (tørrfisk) is air dried on wooden racks in the fierce winds of Norway's Lofoten Islands. You'll also find tørrfisk in a much more portable form: thin, slightly crispy strips sold in supermarkets, especially in the north and along the west coast. These fish snacks, often enjoyed with beer, are coastal Norway's answer to jerky. Known by different names across the country but most commonly raspeballer, these dense potato dumplings are a beloved comfort food, especially in Western Norway. Made from grated raw potato mixed with flour and often a bit of boiled potato, the dumplings are typically boiled and served with salted meat, sausages, and a generous helping of melted butter or syrup. Traditionally, raspeballer are eaten on Thursdays in many local restaurants. In some versions, a piece of meat is even hidden inside each dumpling. A ceremonial dish with deep roots in the Trøndelag region of Central Norway, sodd is a clear mutton or beef soup served with potatoes and carrots. What sets it apart is the inclusion of finely seasoned meatballs, cooked separately and added just before serving. With a history dating back hundreds of years, sodd is often reserved today for weddings, confirmations and national holidays. However, it can be found year-round in certain regional restaurants or in supermarkets across Central Norway ready to heat up and enjoy. Best served piping hot with flatbread.
