A very special guesthouse – Havkanten Gjestehus welcoming guests all year round
By Eva-Kristin U. Pedersen | Photos: Havkanten Gjestehus
A few years back, Terje Røren Johanssen and his wife Ann Helen were on their way back from a trip around the island of Husvær in Northern Norway. Inspired by the area’s beauty, they drew up plans to turn an old fish factory into what is now Havkanten Gjestehus. Since 2018, the couple has been inviting guests to join them in exploring Helgeland – one of the most beautiful pieces of coastline Norway has to offer.
The rustic yet luxurious lodging of Havkanten Gjestehus is a perfect base to explore the area of Helgeland. With 17 double rooms, meeting facilities and two common rooms, Havkanten Gjestehus is ideal both for individuals and families but also for businesses and groups looking to work, teambuild and bond in amazing surroundings.
“Companies can book the entire guest house, and have all what we can offer at their complete disposal,” Røren Johanssen stresses.
Not only in the summer
Important to notice is also the fact that Havkanten Gjestehus is operative all year round. “This destination always has something to offer, not only in the summer,” Johanssen underlines.
While winter in this northern corner of Norway might seem intimidating to some, others are keen to experience the season – and the treasures that come with it. Fishing enthusiasts will, for example, thrive in the winter – the biggest fish is caught when the water is at its coldest.
Whenever you choose to come, Havkanten Gjestehus can offer a wide range of activities, including kayaking, diving, hiking, and fishing and ocean safaris, including into the nearby UNESCO-protected Vega-area. Furthermore, Røren Johanssen is a certified kayak and diving instructor, meaning that guests can sign up to obtain a diving license while at Havkanten. “We really try to tailor the experiences to meet the desires and needs of the guests,” he says.
The perfect hosts
To Røren Johanssen and his wife, it is paramount that guests feel welcome. The hosts often pick up guests at the airport and take them to the guesthouse, which is well connected to the airport and to the cities on the mainland.
The special care for the guests also extends to the food offered; most of it comes from the sea. Shellfish, halibut and cod are some of the highlights. “We are self-sufficient when it comes to food. The menu varies from day to day and depends on what nature provides. Sustainability is very important to us,” the host says proudly.
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