Lofoten Culinary Food Week

Arrive at Leknes airport and pick up car. It is an hours drive to your accommodation. Check into your double room, enjoy your welcome drink and relax while you take in the amazing view and dramatic nature that surround you. Dinner in the restaurant tonight is a 4-5 course set menu.

Breathe in the salty wind from the sea and start completely enjoying the Lofoten Islands.

Enjoy a hearty breakfast made from locally sourced fresh ingredients. Head off on a foraging trip in the area surrounding the hotel. Foraging is a favourite activity throughout the micro-seasons and you can enjoy a guided trip looking for herbs, flowers and wild berries. You will learn what’s edible in the nearby surroundings and the delicious dishes that can be created. You will also be introduced to Holmen's culture and philosophy about nature. And who knows - perhaps today's harvest will appear on tonight's menu?

Stop at a scenic spot for a packed lunch.

In the afternoon enjoy the hot tub, wild swim or local walk in the area. Dinner in the restaurant tonight is a 4-5 course set menu.

After breakfast a truly local experience awaits you as you join a local guide for a hike on the nearby mountains. Our local mountain guide Audun has more than 50 years of experience in the Lofoten mountains and guides our guests to some of our favourite, secret spots. Each trip is carefully planned according to the seasons, weather and our guests abilities. Stop at a scenic spot for a packed lunch.

In the afternoon enjoy the hot tub, wild swim or local walk in the area. Dinner tonight is not included. You may wish to enjoy the evening in a nearby restaurant.

After breakfast, bid goodbye to your fellow travellers and take a leisurely drive to Ballstad. Before you head off, you might like to head out on a seaweed harvesting rib boat adventure with the Lofoten Seaweed Company.

Stop for coffee in Reine and admire the majestic peaks of Lofoten. If you love seaweed but didn't add the optional adventure, take a little longer and visit the Lofoten Seaweed Company headquarters in Napp.

On arrival at your seaside cabins, decide on your adventures to do during your stay. Sea kayaking with a guide, guided hiking or trail running, stand-up paddling and year round photo tours can be included.

Each night enjoy the treasures of the Lofoten served at dinner. Among the ingredients you will find truffle seaweed, sea urchins, smoked salmon, Lofoten lamb, blue mussels, and of course the famous Lofoten cod. The specialty is home-made stockfish, dried in the summer months on the racks and cliffs around the village and processed in our own smokery.

This morning is at your leisure before joining a cooking class and open kitchen at the Lofoten Food Studio. Your host is Roy Magne Berglund, where he has built his own little culinary playground. Sit at the Chef´s Table while he prepares and serve multi-course menus inspired by the four amazing seasons of Lofoten. Roy Magne is Norwegian former 'Chef of the Year' and has won several Norwegian and International awards doing what he loves the most.

PLEASE NOTE: This experience is heavily booked, many months out. We can arrange an alternative food experience if unavailable.

Today is a longer drive through the heart of the Lofoten Islands. You can lunch in Svolvær, take a leisurely walk along the pier and explore the galleries. In the peak of summer, these little fishing villages are a hive of activity, at other times, very quiet hamlets. It is 3 - 5 hour of driving but with long daylight hours, you can take your time. On arrival at your accommodation, settle in and enjoy this unique working garden farm. Meet the free range pigs, wander the herb gardens and enjoy a welcome drink.

This evening, dinner is served at the chef's, Halvar Ellingsen, table. Halvar previously worked for several of the finest restaurants in Norway; Bagatelle, head chef of Palace Grill, Sous chef of Ylajali and Arakataka. He was on the National Culinary Team, won the National Culinary Championship, and has been awarded many other culinary prizes.

The meal tonight will be a 20-25 tasting menu. Wine pairing menu can be added.

After breakfast, drive to the airport (2 hour drive) and return hire car.