FOOD & BEVERAGE
Culinary heritage in the heart of the Arctic
The lodge features an open kitchen where our chef works "alongside" the guests to create high-quality dishes based on local ingredients and traditions.
The food aims to convey the culture that the Lodge is part of, as well as the historical roots of Havnnes as an important producer of seafood as well as a large farm, and a place where Sami families had summer settlements.
.png)
Meet our head chef
We are proud to have Roar Hildonen as head of our kitchen. Roar Hildonen is a prominent figure in Norway's gastronomic scene.
Over several decades, he has built a strong reputation for creating memorable dining experiences and managing some of the country's most respected restaurants.
​
He is known for his passion for quality, service, and innovation in the restaurant business. Roar has received numerous accolades for his contributions, both as a restaurateur and as an ambassador for Norwegian culinary culture.
​
Roar Hildonen is an ambassador for St.Emilion, Bordeaux.
He has brought several fantastic wines for the Lodge that are hard to taste elsewhere. In addition, we serve "Bivrost" which is a short-distance whisky and gin from the world's northernmost distillery not far from the Lodge.
Havnnes used to have its own factory where locally caught shrimp were cleaned and packed for export.
Today, “Lyngen Reker” is known as a luxurious product that is either eaten alone or as part of seafood dishes.
Reindeer are important to the Sami people, both for their own use and for sale. Reindeer graze on Havnnes in the summer and meat is an important part of many traditional dishes from Lyngen.
At the Lodge we serve the absolutely best meat from reindeer that have grazed on the island.
