Arakataka

Tender reindeer fillet, pan-seared and served with a rich, tart lingonberry reduction, root vegetable puree, and crispy kale.

Pan-fried turbot, a Norwegian delicacy, served with classic Sandefjord butter sauce, new potatoes, and lightly steamed asparagus.

Baked gratin of salted and dried cod (klippfisk) with potatoes, onions, and a creamy béchamel sauce.

Norway's national dish: rustic lamb and cabbage stew, slow-cooked until meltingly tender with whole black peppercorns.

Cloudberry parfait, a delicate and sweet Arctic berry dessert, accompanied by traditional Norwegian krumkaker cookies and a hint of mint.

Pan-fried Arctic char, served with fresh cucumber ribbons, a vibrant dill sauce, and small potatoes.

Succulent lamb chops crusted with fresh herbs, served with roasted seasonal vegetables and a red wine jus.