Fangst: Experience sumptuous food and accommodation in Arctic Norway

By Molly McPharlin

Run by a young, passionate, multinational team, FANGST at Hattvika Lodge in Ballstad, northern Norway, creates modern bistro-style cuisine using locally sourced ingredients and flavours. Surrounded by the majestic Lofoten mountains and overlooking the entrance to Vestfjord – one of the world’s finest fishing grounds – FANGST invites guests to experience the true taste of Lofoten on their plate.

In 2016, Kristian Bøe and Guri Jentoft opened Hattvika Lodge. A sixth-generation native, Jentoft wanted Hattvika to be a destination where guests could experience a fisherman’s rorbuer, a traditional hut. The result was an exclusive boutique hotel that blends cosiness with Scandinavian modernity, offering a peaceful atmosphere and timeless, authentic Norwegian hospitality.

By 2021, Hattvika expanded to include seaside and hillside suites, a villa, a private island, and FANGST. Architecturally designed, FANGST also draws inspiration from the traditional Lofoten fishermen’s rorbu cabins, with an informal elegance that lets guests lower their shoulders and enjoy Arctic cuisine beside the breathtaking waterfront.

Cured and grilled arctic char with deep fried nori. Primula and celeriac. Photo: Roland Hummer

Local ingredients at the centre

Food and drink are sourced from the surrounding region. This includes beer brewed in Lofoten, Norwegian-made spirits such as Akevitt, gin and vodka, and a selection of non-alcoholic drinks. FANGST’s wine list has developed and is a source of pride at the restaurant.

Food is always seasonal. “We follow the seasons, preserving fresh produce to use during the long cold and dark winter,” says Simon Liestol Idsø, head chef at FANGST. “From spring to autumn, staff participate in foraging trips every day before work. We pick local delicacies such as chickweed, elder, primula, sorrel, and meadowsweet. We use these in cooking, often in place of more traditional spices. We also pick our own onions, juniper berries, and pine shoots to enhance arctic flavours.”

Head chef Simon Liestøl Idsø in the kitchen. Photo: Caitlin Long

In fact, the restaurant is 100 per cent committed to local ingredients with menus changing quarterly to shape dishes around the available ingredients. “If it doesn’t grow here, we don’t include it on our dinner menu,” Liestøl Idsø says. “We don’t use citrus or black pepper in the kitchen, for example, except for staff food every now and then. Instead of citrus, we use rosehip, vinegars, pickling brines, and fermented juices to balance acidity. When creating new menus, we need to substitute traditional ingredients with what is growing around us. This keeps things fun and makes us embrace creativity.”

Butter poached halibut from Nic Haug with sour milk and tarragon sauce and sprouts from the restaurant’s own greenhouse. Photo: Aleksander Nordahl

From sea to table

Seafood is a cornerstone of Norway’s dining culture, and both the sea-to-table and farm-to-table concepts are taken seriously at the restaurant. “In a bigger city, the chef might go to a fish market every day and select from an array of different fish,” says Liestøl Idsø. “Here, we get a call from Nic Haug, our angler, located just a few minutes away, letting us know what they caught that morning. When it comes to fresh fish, we use Nic’s bycatch (fish that is caught unintentionally) to be as sustainable as possible. This gives our chefs a challenge and helps the local fish monger reduce waste. If you stay at the hotel and dine with us over several evenings, you may get a different kind of fish each night.”

A well-stocked selection of wine. Photo: Ilse Bosman

Many of Hattvika’s guests, coming from as far away as the USA and Australia as well as other parts of Europe, want to try whale while in the Lofoten region. FANGST tries to accommodate when possible. “We buy our minke whale from local suppliers, following our ancestor’s traditions. Most recently, we were able to purchase a piece of smoked minke whale heart. We use all parts of the animals we buy, from nose to tail, so nothing is wasted.” To that end, FANGST also serves local meat, producing its own sausages and cured cuts. The team specialises in villsaulam – a particularly flavourful breed of coastal sheep – and relies on a grandmother’s recipes to create tender, succulent dishes.

Sourdough bread with malt and kelp, and smoked butter. Photo: Aleksander Nordahl

An extraordinary place to explore

While FANGST is a Lofoten gem showcasing the region’s culinary treasures, Hattvika Lodge offers warm, luxurious yet relaxed accommodation for every kind of guest – from couples and families to solo travellers, young and old. The lodge has also become known as a welcoming place for single travellers and serves as an ideal basecamp to explore the Lofoten Archipelago.

For those looking for an active holiday, Hattvika Lodge can direct guests to the best outdoor activities, such as sea kayaking, mountain biking, skiing, and fishing. “Whether you choose to relax in your cabin or enjoy a sport-filled day, our team is always ready to give you the best experience in Lofoten,” says Anais Hourat, manager of FANGST.

A current goal at Hattvika is to attract more guests during the dark winter months. “It’s such a special time of year to be here, enjoying the polar night and everything we have to offer.” Lofoten is not just a destination, but a community that welcomes newcomers and explorers as a place to call home. As Hourat says; “What makes us stand out is that FANGST is a restaurant that our local community can experience and enjoy as well as travellers.”