Catch – forage – collect restaurant fangst

Our approach

If it doesn’t grow here, we don’t use it.

We believe great food starts with knowing where it comes from. Our chefs work with local farmers, fisherfolk, hunters and foragers to make the most of the ingredients available around us.

You won’t find tropical fruit, chilli or black pepper on our menus. Instead, we turn to Arctic berries, wild herbs, juniper, house-made vinegars and pickling brines to bring acidity, spice and complexity to our dishes.

It’s about working with what’s here, rather than importing flavours from somewhere else. The result is a menu that reflects the landscape, traditions and seasons of Lofoten.

Our dining experience

Menus shaped by the land and the sea.

At FANGST, we celebrate local ingredients and traditions through three distinct menus.

Three-course menu
A seasonal dinner menu that changes daily or weekly, depending on the ingredients available.

The FANGST Experience
Our nine-serving tasting menu takes you on a deeper culinary journey through the Arctic and changes with the seasons.

Tailor-made dining
Looking for something more personal? Get in touch to create a bespoke menu for your occasion.

Menu Book a Table

FROM the SEA

The catch of the day means exactly that.

We don’t order fish to fit a predetermined menu. Our fishmonger calls us with the day’s catch, and our chefs decide what to do with it.
 
One day, it might be porbeagle shark. The next, grey grenadier, ling, hake or halibut that’s been dry-aged to develop its flavour and texture. Working this way means our menu is always evolving, guided by availability, quality and the possibilities of each ingredient.
 
Lofoten has a long history of fishing, and the surrounding waters remain central to life here. We celebrate that connection through carefully prepared seafood and a kitchen that makes the most of every catch.

from the land

Wild ingredients and local producers.

The landscape around us offers more than a beautiful backdrop. Our chefs and front-of-house team head into the wild to forage for herbs, flowers, berries, mushrooms and more, bringing the surrounding landscape into the kitchen.

We also work closely with local growers whose weekly deliveries reflect what’s available at the time. From vegetables and herbs to flowers and unexpected finds, these ingredients shape our menus.

Despite the midnight sun and long summer days, the cooler climate sets its own pace and the growing season is short, and slow. Rather than rushing nature, we wait for ingredients to reach their best before bringing them to the plate.

Eating with the seasons

The seasons dictate what we serve.

In summer, we make the most of fresh vegetables, wild herbs and ingredients at their peak. As the days grow shorter and winter arrives, we turn to our stores of preserved produce. Fermentation, pickling, salting and drying allow us to extend the life of seasonal ingredients without losing their connection to the time and place they came from.
 
You won’t find fresh sugar snaps on our winter menu simply because they’re available somewhere in the world. We wait until they’re in season here, as close to home as possible.

This is slow food in practice: respecting the time ingredients need to grow, preserving the harvest and letting the natural rhythm of Lofoten guide what’s on the plate.

AWARD WINNING

Celebrating the craft behind FANGST and Hattvika Lodge.

Culinary Hotel Awards
These awards celebrate hospitality destinations where gastronomy takes centre stage. FANGST has been nominated in three categories: Food & Beverage; Wine, led by sommelier Anaïs Hourat; and Chef, honouring Head Chef Simon Idsø.
Read the nomination list

Falstaff & Star Wine List
FANGST is listed in the Falstaff restaurant guide and on Star Wine List, which highlights notable wine destinations. Hattvika Lodge is also featured in the Falstaff Nordics Hotel Guide 2026, recognising the wider guest experience.
Star Wine List Falstaff Restaurant Guide

MICHELIN Guide
Hattvika Lodge is featured in the MICHELIN Guide’s hotel selection, alongside a curated collection of places to stay around the world.
Michelin Guide

Winter Opening Hours
Wednesday–Saturday 18:00–21:00.

Christmas and New Year
Open daily from 23–31 December, including Christmas Day and New Year’s Eve.

Get In Touch
Call or WhatsApp +47 907 99 855, or email fangst@hattvikalodge.no.

Frequently Asked Questions

Is FANGST Suitable for Children?
Young diners are welcome at FANGST. Let us know when booking if you’re dining with children, and we’ll discuss suitable options to help make the experience enjoyable for the whole family.

Where is FANGST Restaurant Located?
FANGST is located at Hattvika Lodge, Hattvikveien 23, in Ballstad, Lofoten, Norway. Our restaurant celebrates the flavours of the Arctic, with seasonal menus shaped by local ingredients and the surrounding sea and landscape.

What Kind of Food Does FANGST Serve?
FANGST celebrates the flavours of Lofoten and the Arctic through seasonal fine dining. Our menus draw on the surrounding sea and landscape, with locally sourced seafood, game, foraged ingredients and traditional preservation techniques. The dishes change with the seasons and the ingredients available to us.

Do I Need to Book a Table at FANGST?
We highly recommend making a reservation to secure your table. Walk-ins are welcome when availability allows, but booking ahead is the best way to avoid disappointment.

Can I Dine at FANGST Without Staying at Hattvika Lodge?
Yes. FANGST is open to both guests staying at Hattvika Lodge and visitors to Lofoten. You don’t need to be staying at the lodge to enjoy a meal with us.

Can I book FANGST for Corporate Dining, Conferences or Events?
FANGST is available for business dinners, work functions and corporate events in Ballstad, Lofoten. Our conference room is located just above the restaurant, making it easy to combine meetings, seminars and conferences with breakfast, lunch or dinner without leaving the building.
Discover our corporate and conference facilities.

Does FANGST Cater for Dietary Requirements
Our three-course menu can be adapted to accommodate a range of dietary requirements, including vegan, vegetarian and gluten-free options. Please inform our team of any allergies or dietary requirements when booking your table.
Please note that the FANGST Experience tasting menu cannot be adapted to accommodate dietary requirements.