Lofoten Culinary Food Week

Details

Transportation

Car hire - category T

Included

• Car hire 7 days; VW Golf or similar (Automatic) or similar, with free mileage and CDW
• 3 nights in twin/double rooms at fisherman's lodge
• 2 nights in a designer hillside suite with seaview
• 1 night in ensuite double room
• Daily breakfasts, 2 lunches and 6 dinners
• 6 hour RIB trip with bonfire picnic lunch on a secluded beach
• Guided Mountain Hike with packed lunch OR Ocean fishing trip
• Private cooking class if available (depending on Covid restrictions)
• 12 course chef's table at Lofoten Food Studio
• 20 - 25 food tasting menu for final dinner
• 24-hour emergency service
• Taxes and service fees
• Booking with Confidence- we want you to be confident in booking with 50 Degrees North, and we will always have your best interest and safety in mind. In these times of uncertainty during the COVID-19 crisis, we have put in place further measures to make booking with us easier and more flexible.

Not Included

International flights, meals not detailed and items of personal nature. GPS is not included (it is quite straightforward driving in Lofoten).

Itinerary

Day 1 - Arrive Lofoten and self-drive to your fisherman's cabin accommodation

Arrive at Leknes airport and pick up car. It is an hours drive to your accommodation. Dinner on the first night with a 6 course tasting menu.

Meals

Transportation

Accommodation

Day 2 - RIB trip to the outer edge of Lofoten

After breakfast, head out for an adventurous ocean RIB boat trip. The RIB trip takes guests to the outer edge of Lofoten to previously inhabited fishing villages, bird colonies and views of 3000 year old caves. You will arrive at a secluded beach for a bonfire picnic lunch or prepared packed lunch.

Each night you will be seated at the chef’s table with a handful of fellow adventurers, watching the feast unfold before you from the open kitchen as you sip on carefully created cocktails. This evenings meal is 3 courses.

Meals

Day 3 - Tramping around the Lofoten Mountains with guide or ocean fishing trip

This morning, don your walking boots for a guided mountain hike with packed lunch. Alternatively, you can do another sea journey - heading out to do some deep sea ocean fishing with the local fishermen.

Return to lodge mid-late afternoon and enjoy a final 6 course tasting menu with your fellow guests.

Meals

Day 4 - Drive to your next point of call, Ballstad stopping along the way in Reine

After breakfast, bid goodbye to your fellow travellers and take a leisurely drive to Ballstad. Stop for coffee in Reine and admire the majestic peaks of Lofoten.

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.

Meals

Accommodation

Day 5 - Open Kitchen at Lofoten Food Studio

This morning is at your leisure (don't forget to taste some of Norway's famous Möllers fish oil down at the wharf) before joining a cooking class (depending on COVID restrictions) and open kitchen at the Lofoten Food Studio. It is an easy walk from your accommodation. 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.

Meals

Accommodation

Day 6 - Explore Lofoten as you drive to your garden restaurant homestead

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.

Meals

Accommodation

Day 7 - Departure Day

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

Meals

Important Information

Lofoten is now a very busy place in summer so all accommodation, meals and tours need to be booked well in advance. The special dinners included open up for bookings at various months ahead (similar to noma and other michelin star restaurants) so we need to plan early to secure your spots.

SPECIAL WEEKS: For something even more special, we recommend adding a 'Kitchen On The Edge Of The World' program. These weeks for 2021 are 17-21 June with Nuno Mendes as the guest chef, 16-20 September Hugh Fearnley-Whittingstall as the guest chef/speaker) and 23-27 September
with Angela Hartnett as guest chef. Extra food workshops, talks, cooking classes as well as yoga and additional activities are arranged in these weeks. Weeks for 2022 are 24-28 March, 23-27 June, 22-26 September.