Sjøbua

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. “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,”