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Three Cocktails to Make at Home

Nuet Dry Martini – The Classic

The Dry Martini, such a classic. With roots stretching all the way back to the late 1800s, this cocktail has become one of the most popular and recognizable in the world. When hearing about a martini, most people probably think of the mix of gin and vermouth. But what if we told you that you can make a martini with aquavit instead of a gin? Well, this is not the case for all aquavits, but with Nuet Dry Aquavit, the world’s first premium gin substitute you may enjoy a whole new experience with the drink you know all too well. Just mix six parts of Nuet Dry Aquavit with one part of your favourite dry vermouth, stir over ice and strain into a classic martini glass. Garnish with a grapefruit peel or an olive, and voilà. Now you have yourself an iconic cocktail, with a new twist. Definitively of our best homemade cocktails.

Check out the recipe here.

Nuet Lemonade – The Signature Serve

During the first half of 2020, we were trying to find the perfect Nuet cocktail, our signature serve. Our mission was simple; to find a cocktail that would be easily recognizable in bars and easy to make at home. We talked to loads of bartenders to find the perfect drink. But while bartenders in Oslo was experimenting, one of our creative directors, Martin discovered something delicious. With him to the mountains of Jotunheimen, he had brought a bottle of Nuet Dry Aquavit and a flask of lemonade. While enjoying an early summer sunset, Martin mixed the two delicious and flavourful liquids in a glass and had a sip. And now he was onto something. Right away, he sent a message in the work chat and recommend it. 

Soon everyone had to try it out, and we were all shocked by the result. With some more experimentation at home, we finally settled on the perfect mixing ratio. Simply pour one part Nuet Dry Aquavit and three parts premium lemonade as well as adding a slim grapefruit boat to add a citrusy touch. In addition to being as flavourful as it is, Nuet Lemonade was made in true Nuet spirit; outside, while enjoying the Scandinavian moment.

Make your own!

The Currant – The Complete

Did you know that Nuet Dry Aquavit is flavoured by grapefruit peel and blackcurrant? Blackcurrant is one of the world’s strongest berries. Being able to survive freezing temperatures during the winter and quickly readjust to increasing warmth in the spring, blackcurrant is a survivor worthy of culinary praise. The Currant brings you and your tastebuds into the wild Norwegian forests. Mixing 50ml Nuet Dry Aquavit, 1 teaspoon of blackcurrant jam, the juice of a lemon and 15ml of blackcurrant cordial, stirring and topping with a premium tonic. This will leave you with a fresh and delicious cocktail to enjoy from winter till summer till winter again. Garnishing with a sliced lemon wheel or a grapefruit to make a drink that emphasises on Nuet Dry Aquavit’s ingredients and completes the circle of raw materials.

Mix and enjoy!

Not your cup of tea? Check out the rest of our homemade cocktails section to find your favourite. Here at Nuet, we also run a blog where we publish frequent stories about Scandinavian culture, cuisine and more. Read our stories at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to see instant updates on new posts and drink recipes.

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The Scandinavian Christmas Feast

The Porridge

Back when rice first was imported to Scandinavia in the 1300s, it was a symbol of status to be able to serve rice porridge. For hundreds of years, rice was a luxurious import product from an exotic continent. But as shipping methods evolved during the industrial revolution, rice quickly became available for the average Joe. During the mid-1800s, its availability made rice porridge the highlight of the Scandinavian Christmas Eve. Since then, the meal has become synonymous with the Christmas Eve morning and Scandinavian Christmas Food. Making the tradition more interesting for family members of all ages is the almond hidden in the porridge. A white almond is dropped into the pot of porridge. When found, the lucky person who found it wins a prize, typically a marzipan pig. It is believed that the tradition dates back to 1500s Germany and the game King Bean. The one who found the bean was declared King Bean all night and everyone else was his servants. The tradition migrated northwards and scaled down a little, but is still based on the same principle.

The Main Course Debate

Every year, the Norwegians have the same debate; what is the best Christmas Eve dinner? Here, you have two main contestants; the ribbe (slow-cooked pork belly) and pinnekjøtt (dried and salted lamb ribs). These two have a market share of 46% and 43% respectively, meaning that 9/10 Norwegians eat one of two meals on the 24th of December. It is estimated that around three million kilograms of ribbe are served every Christmas. Other honourable mentions are turkey and the world-famous lutefisk (dried whitefish in water and lye).

Serve it All

Crossing the border eastwards and looking to Norway’s big brother, Sweden, we hear a different story. Instead of arguing about what to eat and what not to eat, the Swedes have come up with an excellent solution; serve everything that the party desires. The Swedish julbord (Christmas table) is covered in plates with different types of meat, salads and sides. Here you can experience dozens of culinary treats throughout the Eve. Of course, you have the traditional Swedish meatballs served with sour cream, red onion and chives, accompanied by the Christmas ham, typically made with a breadcrumb and mustard crust. Along the table, you will also find pickled herring, mini sausages, red cabbage, and of course, rice porridge.

Celebrate a fresh and fruity Christmas with the Freezing Robin.

Christmas Drinks

No meal is complete without fluids to help digest the ridiculously large and greasy food. For centuries Christmas dinners across Scandinavia have been washed down with a few snaps, shots of aquavit. Throwing a Scandinavian Christmas party? Then you need a bottle of aquavit for the snaps. You’re in luck, because with just a few clicks you can buy your own 70cl of Nuet Dry Aquavit, a fresh and smooth take on the traditional Scandinavian spirit. Buy now in our webshop (orders outside Norway) or Vinmonopolet (in Norway). And when you’ve picked up our own bottle of Nuet Dry Aquavit, celebrate a fresh and smooth Christmas with our Nuet homemade drinks. Check out the Freezing Robin, Rising Skies, Nuet Gimlet and more in our drinks section.


Interesting read about Scandinavian Christmas Food? Stay tuned for next week’s blog post, when we explore Scandinavian Christmas traditions. Here at Nuet, we publish weekly blog posts about everything Scandinavian. Subscribe to our newsletter, and follow our Instagram @nuetaquavit to get instant updates on new posts. 

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The Danish Love for Sausages

A Story About Meat

For decades Denmark was on top of the list of over most meat consumption per capita. If you do a quick web search for the phrases “what is Denmark known for?” or “Danish food” it is certain that you would find information and photos of Danish meat. Although the Danish is off the meat consumption podium, they are still known for their flora of meat meals and sausages.  With a much shorter coastline and less naval territory, as well as a climate better suited for agriculture, the Danes have been less dependent on fish as their neighbours in the North. Denmark is perfectly suited for animal husbandry. Heavily influenced by the Germans, the Danes have fallen in love with sausage production and consumption.

The traditional medister sausage is a Scandinavian treat usually consumed during Christmas.

The Land of Sausage Stands

Denmark, and especially the capital of Copenhagen, is known for its ubiquity of sausage stands. Back in the ’70s, the relatively small country of five million inhabitants had right under a thousand sausage stands, the highest stand to inhabitant ratio in the world. Although it isn’t the most impressive ratio in the world, it certainly gives an impression of the Danish sausage consumption.

Jeanette’s Sausages in Copenhagen is one of the most known in the city, selling thousands of sausages a week.

The Red Sausage

Although the Danes have a rich flora of sausages, there is one in particular that represents Danish cuisine. Regarded as one of Denmark’s national dishes, the red sausage is consumed in the billions each year. It is said that the colouring of the sausage was as a result of an order to dye day-old sausages as means of a warning and marking them as cheaper than the fresh sausages. Basically, the red sausage is a red-dyed pork wiener heated in hot water. Although it doesn’t sound special, the red sausage is more than a meal, it is a culture, and a Danish culinary pride.


Enjoyed the read? Then we suggest having a look at our post about Trekroneren, one of the most known sausage stands in the world, located in Norway. Here at Nuet, we publish weekly posts about everything Scandinavian. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts. And when you’re at it, sign up for our newsletter to receive weekly updates on drinks recipes, blog posts and special offers. 

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The Swedish Lumberjack Pancakes

Simplicity Is Key

Kôlbôhttn is one of the simplest meals in the Swedish kitchen. Based on just three ingredients; barley flour, salt and water it is a simple, yet tasteful meal. Originating from Särna, a small area in central Sweden, it is said that there are as many variations of Kôlbôhttn as there are families in the area. Because virtually everyone has custom ingredients in theirs. Hundreds of kilometres north, in Vesterålen, Northern Norway, Adam and his family live. They are of Swedish descent, and even though they live in the cold north, they still honour the tradition of the Southern Swedes. In addition to the standard ingredients, Adam’s family adds some eggs and a little milk for some extra nutrients and a richer taste.

Lumberjack’s Lunch

Kôlbôhttn has its roots back in the golden era of Swedish lumber production. Hundreds of men spent hours and days in the forest logging, moving, and processing lumber. There’s no doubt that such manpower had to be fed, and it had to be done efficiently. The lumberjacks worked long and physically shifts, so they had to have all the energy they could get.  Kôlbôhttn was an energy-rich, cost-efficient, and tasteful meal, perfect for a day in the woods. They mixed the flour and salt with water from nearby freshwater streams and started cooking. The workers gathered around a makeshift oven, made by stone. It was too inconvenient to flip the kôlbôhttn in the oven, so it had to be made in two layers with fire over end under so it would get the same heat on both sides.

Today, the Swedish lumber industry is more dependant on heavy machinery and does not require the manpower it once did. As a result of this change, Kolbotten is no longer a necessity for the Swedish lumberjack, but it still lives on as a culinary tradition for many Swedes. Served with side bacon and messmörsås, a caramel-ish butter sauce, Kôlbôhttn is an unusual, but tasteful meal.

What better to acompany a plate of kôlbôhttn than a schnapps of Nuet Dry Aquavit?

Have a Drink

You should never have a meal without something to drink. When the Swedish lumberjacks worked in the forest, kôlbôhttn was usually accompanied by milk, water or coffee. But on special occasions, like the national day, midsummer or the last day in the forest for the season some celebrated the happening with a schnapps of Swedish Aquavit. Schnapps are small shots of spirits served in company with food, to celebrate both smaller and larger moments. And on that note, we suggest trying out Nuet Dry Aquavit, your own Scandinavian moments in a bottle.


Interesting read? Then we suggest having a look at our post about the 250-year-old bakery in Stavanger, Norway. Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts.  And, if you’re super interested, you could sign up for our newsletter at the bottom of the site, and get a chance to win a free bottle of Nuet Dry Aquavit.

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Turning Waste to Gourmet

The Journey

It is Friday at 11 o’clock, and we are on our way to pick up 40 kilos of coffee grounds. With five large containers in the back of the van, we depart from King Coffee’s headquarters at Fornebu outside of Oslo. We drive a little while before we come to stop one out of three on today’s tour. This is a large office complex with over a thousand employees. Imagine the number of coffee grounds in your coffee machine every morning. Now multiply that with a thousand, and you have the amount of coffee we’re picking up. The journey continues into Oslo city centre, where we stop by a few more offices before we arrive at Vollebekk on the opposite side of the Norwegian capital from where we started. Here we drop off the coffee grounds in two containers marked with a sign saying «Gruten», Norwegian for “the coffee grounds”.

The Container

In these containers, tonnes of oyster mushrooms are produced, just from coffee grounds. Since 2014, Siri Mittet from Ålesund has run Gruten, a business producing different products out of coffee waste, like soaps and body scrubs. Two years ago Siri wanted to get into urban agriculture and figured that the coffee waste she already was collecting could be used to grow oyster mushrooms. She got ahold of two large containers and started out producing her mushrooms. Along with Konrad, which is the head of production, and a little help from some others, they grow about 40 kilos of oyster mushrooms a week.

Want to read more about urban agriculture in Norway? Then we suggest reading our story, Oslo’s Urban Agricultural Oasis.

The Demand

You may ask how large the demand for oyster mushrooms grown on coffee waste is, and the answer to that is: there is a large demand. Gruten has no problem of selling out every single mushroom they produce and are already planning to expand with a goal of doubling the production capacity by the end of next year. In the nature, oyster mushrooms usually grow on rotten trees and logs in the forest, but they are also well-suited for growing on pure coffee waste. The mushrooms are nourished by the cellulose in the wood and the humid air in the Norwegian forest. Just like trees, coffee grounds are full of cellulose and with an automatic humidity regulator in the containers the conditions for good mushrooms are perfect.

The Flavour

Although the materials are different, the mushrooms’ flavour is not affected by the coffee grounds. They still have their rich, earthy flavour oyster mushrooms are known for. This is why Gruten’s mushrooms are so sought after. Especially restaurants that want to excel in taste as well as keeping the environmental impact of their food low have Gruten mushrooms on their menu. If you want a taste of locally grown mushrooms you can stop by Txotx and Funky Fresh Foods to experience food grown from waste.

The Movement

Gruten is an important piece in an ever expanding focus on our environment, as well as where and how we get our food. Just like the Losæter Urban Farm, Gruten’s vision is to expand people’s knowledge about their food and the story behind it. All over the world, and especially in Scandinavia people are figuring out new ways to enjoy life in more enviromental friendly ways. The green wave washing over us are the reason why initiatives like Gruten exist. Hmmm.



Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts.  

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The 250-Year-old Bakery

Centuries of Pastry

Rosenkildehaven Bageri was established all the way back in the mid-1770s and run by different people until 1833 when Børge Rosenkildehaven took over. Børge was Stavanger’s representative in the parliament while he ran the bakery, and at some point, he is said to have brought pastry to the whole parliament for a gala dinner. The last 15 years, Kjetil Jungen has run the bakery, producing around 150 bread a week. As a tribute to the Rosenkildehaven family’s legacy, every bread he sells is marked with the Rosenkildehaven seal.

The Experience

Buying bread at Rosenkildehaven is not like buying bread in any other bakery. In addition to the bread, you also experience the atmosphere in the bakery, the warmth from the centuries-old oven and the smell of fresh pastry in the air. Kjetil gladly tells customers about the bread, the produce and the story behind the bakery. 

“The difference between this and a “normal” bakery is that here you are served a story, as well as a loaf of bread.”

First, the oven is warmed up to about 550 degrees celsius, then it is cooled down to about 270 degrees before the bread is inserted.

A Time-Consuming Process

It takes time to make good products, and the rule applies to Kjetil’s bread as well. The sourdough bread takes three days to bake and prepare. When the dough is almost finished, Kjetil fires up the oven, a process that takes twelve hours. Then the bread is baked in the oven for three hours before it’s ready to be sold. Although he doesn’t produce as many breads as a normal bakery, he almost always sells out every single piece, in just a couple hours.

“We sell out every time. It takes just a couple hours before 150 bread is long gone.”


Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts.  

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A Love for Apples

The Apple Inheritance

Olav inherited the farm from his father 20 years ago, just 18 years old. His father ran it for decades, just like his father before him. In fact, the roots of the Bleie family tree extends all the way back to the middle ages, and the farm has been in their family for a thousand years. It was his father that learned Olav to make cider, and after the first batch, the passion for drink grew rapidly. Today, the old man’s workdays have passed, but he regularly visits to have a taste of new apple harvests and cider variants. Every cider has to be approved by his father’s taste buds before they are ready for the market. Alde Sider is now a growing business thanks to the hard work put into the care of the apples.

An Apple per Sip

For most of Olav’s ciders, he tries to maximize the output of cider from each apple, with one exception: The Ice Cider is a cider made on a 1/10 concentrate, meaning that it takes ten times more apples to make this cider than a ”normal” one. Here, just one sip equals a whole apple. With such high consumption of apples per bottle, it is no surprise that the cider is made in limited quantities, and has a much steeper price than the other ciders. But in return, you get an acid-rich cider with an explosive taste and a sweet aroma.

Centuries of Apple Cultivation

The apples of Hardanger can be traced back to the 1200s when Catholic monks visited the area and left some seeds for the local farmers. It is unsure if they brought the knowledge of cider at that time, but there are written sources that confirm cider production as far back as the 1700s. Hardanger is known for having an abundance of apples, and here, the majority of Norwegian apples are harvested. Warm and long summer days combined with cool autumn nights is perfect for creating apples with a mixture of sweet and sour tastes, as well as the iconic bright red colour.


Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts.  

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Decades of Norwegian Hot Dog Joy

Quality Sausages at its Finest

There is a reason this little hot dog stand has been in business for decades; quality. Trekroneren specialises in high-quality sausages with quality toppings. This is not just food to feed your hunger, this is a culinary experience out of the ordinary. All of Trekroneren’s sausages are prepared at a local butcher just a 30 minutes walk from the stand. And all except one sausage are made exclusively by meat from local farms. The last one is the reindeer sausage, where the meat naturally comes from Northern Norway. Quality costs, and Trekroneren is by no means the cheapest sausage seller in town, but these sausages are definitively worth the extra penny.

The reindeer sausage topped with lingonberry sauce and raw onions are a favourite among many locals.

International Recognition

It may be hard to believe that a simple Norwegian hot dog stand has gained any international attention at all, but during its lifetime, Trekroneren has become world-famous. In its 74 years, the stand has received visitors from virtually every nation in the world. Its quality sausages are mentioned by Lonely Planet, Rough Guides and countless other travel blogs and magazines. The stand features menus in five different languages and has internet reviews in dozens of languages.

The stand’s name translates to “The Three Kroner”, which made sense in 1978 when every sausage cost three Norwegian kroner.

Near Destruction

Trekroneren is located just next to Bryggen, Bergens largest tourist attraction. Bryggen attracts hundreds of thousands of visitors every year, which is good for business at Trekroneren. It had always been there without problems, but in 2019 the Bergen City council looked into the beloved hot dog stand’s building permits. After a deep-dive in the archives, they concluded that the stand had no valid building permits and was placed illegally on the pavement. It all started a debate and some wanted to remove the hot dog stand. But the majority of the council’s members and the people of Bergen argued that the stand had been a part of the Bergen cityscape since 1946 with no complaints till that day and that the stand caused more joy than misery. The hot dog stand had become a part of the city’s cultural heritage and should remain as one.

Haven’t heard about Bryggen? Then we suggest reading our story, The World Heritage Docks, a comprehensive look into Bergen’s cultural pride.

A Tradition

Outside Trekroneren on a Saturday evening in late August, Henning and his mate Bjørn just bought themselves a couple of sausages. They are following a tradition extending decades where they have a sausage every time they are in the city centre together. When asked about how long they have been going on they both laugh and agree that it has to be around 50 years, at least. Here they have enjoyed hundreds, maybe thousands of sausages, and they will continue the tradition until “it closes down or we die.”

I hope this place never closes down. Every time we are in the city centre we have to go here. It has become a tradition. “

Henning, Local Hot Dog Lover

Want to read more about Bergen? We just published a blog post about another important part of the Bergen cityscape; street art. Read more in our post, A Tour in Scandinavia’s Street Art Capital. Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more stories at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts straight to your feed.

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The Raw Seafood Experience

A New Concept

Last year, Cornelius Seafood Restaurant just outside of Bergen on the Norwegian west coast launched a totally new concept in the local restaurant fauna. It is the concept of storing living shellfish and clams in a saltwater pool in the restaurant facilities to later serve to hungry dinner guests. They call it Råbar, literally meaning raw bar, an experience where you are served fresh, raw seafood straight from the pool. Although it is a little unusual in the area, the concept has gained a lot of positive attention and people are excited about the experience.

Local Harvesting

Although it is the dream scenario, the clams and shellfish are not bred in the restaurant pool, but rather sourced from the local seas and fjords of Western Norway and stored in a large saltwater facility not far from the restaurant. From there, the clams are sent alive in special containers to Cornelius where they are stored in their own pool. In the pool, the clams can be safely stored for up to three weeks.

Bringing New Tastes to the Table

Head chef at Cornelius, Håkon Pansuna Vesetvik is one of the lead initiators behind the idea, and his goal is to introduce more uncommon seafood to people. The Råbar is meant to be a full experience with samples of every clam the area has to offer. In addition to the more common clams like oysters, scallops and blue mussels, the head chef also serves ocean quahogs, pullet carpet shell and sea urchins, all served raw from the pool. As well as a tasting party, the Råbar is a full experience where you are in good company, with a drink and where a chef tells you all there is to know about the clams, their taste and history. Here, the goal is to let people taste the raw sea around them as well as giving them a crash course in what they just ate.

“The RÅbar is a full experience. You get a good drink, a story about the food and the taste of new and unusual flavours.”

Håkon Pansuna Vesetvik

Beating the Scepticism

The head chef experiences that people often are sceptical of the clams at first, especially the uncommon ones that some may never even heard of. A minority of people are used to shell food in the first place, so it is no surprise that there is scepticism around new and unusual clams. The head chef says that some guests often take a step back when they are introduced to the clams, but when they are told more about the food, the story and the taste they are more open to the experience.

“What’s good is that in larger groups there is almost always one that has tried sushi, similar clams or other raw seafood. Those people push others to try it out. People are mostly positive to the experience.”

Håkon Pansuna Vesetvik

Hoping for a Trend

Håkon is a seafood enthusiast and loves to spread the interest of his trade to more people.. The goal is to introduce people that do not necessarily eat seafood frequently to a new world of tastes. He hopes that people will seek more information about clams and hopefully experiment with the amazing flavours of the sea on their own. But not that much that they stop coming to the restaurant, he adds. 


Interesting read? Here at Nuet, we publish weekly blog posts about Scandinavian cuisine, culture and more. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit to get instant updates on new posts straight to your feed.

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Rethinking Local Produce

Unusual Dish

The cold room door in the kitchen slams on his way out. The black-clad man approaches the kitchen counter with the special ingredients in his arms. He places a small plastic container on the counter and pulls out a pink fillet, an espresso marinated salmon fillet. The thought of this might be weird for many, but for head chef of Restaurant Solvind, Alessandro Albertini, this is a masterpiece. He gently places the filet on top of a premade salad, before reaching for a strawberry jam jar. Out of the jar, he scoops a tablespoon of a black caviar-looking substance. The substance is homemade espresso gelatine, mimicking the shape of salmon caviar. He gently places the gelatine on top of the salmon. It wobbles around a little but calms down quickly. The gelatine is developed to boost the dish’s coffee taste and to complement the visual expression of the dish, making it rather unique.

A Well Travelled Chef

Having travelled the world and cooked in restaurants of every cuisine imaginable, the chef has gathered lots of inspiration towards the menu he has created at Solvind. From Italy to the United States, from Australia to Norway, Alessandro has experienced it all. Combining 15 years of world-wide experience with local produce, Alessandro has created a culinary experience like no other. Three years ago he came to Norway for a job and quickly fell in love with the Nordic country. He settled down in Tromsø where he worked for a couple of years. In the fall of 2019, he got the offer to develop the menu and be head chef at Restaurant Solvind, where he now excels in culinary art.

Let’s Experiment

As a culinary artist, Alessandro tries to experiment with new tastes he can bring to the table. If a chef truly wants to make a perfect meal, he has to experience the whole process of acquiring and preparing his produce. Therefore, Alessandro spends hours upon hours on the sea, fishing and experiencing the nature around him. A while ago he spent an evening frying and salting cod skin with the goal of making cod chips. After some trial and error, he concluded that there was a reason this was not a trend already. It was not bad, but it was not really good either. Although the result did not live up to his expectations, the experience might be the foundation for a new dish in the future.

“I like to experiment with new tastes. It does not always work, but it is a new experience.”

Restaurant Solvind on Spåkenes offers a great view of the Lyngen Alps.

Great Tastes, Great View

Of course, the food is key for a good restaurant visit. Coming in on a close second place, the view and visual dining experience is quite important as well. Restaurant Solvind is one of few restaurants offering gourmet food served with an amazing alpine view. Being located on the tip of a small peninsula, the restaurant features great views of the surrounding nature. Straight across the fjord, the mighty Lyngen Alps, a 95 kilometres long alpine mountain range encircles the area. Here you are able to experience extraordinary cuisine in extraordinary views. Read more about the view and architecture in our story, Inspired by Surrounding Nature.


Interesting read? Then we highly suggest taking a look at our story A Taste of the Wild in Downtown Oslo, a story about how arctic reindeer is used for new experiences in downtown Oslo. Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at nuetaquavit.com/stories and follow our Instagram @nuetaquavit for instant updates on new posts straight to your feed.