Røst

This is the more upscale restaurant. A tribute to the product that laid the foundation for Norway as we know it today: the fish. In addition to stockfish, a cornerstone of Norwegian culinary culture, the dishes can also include salmon or reindeer, as well as extraordinary ingredients like seaweed, kelp, Arctic pearls (a vegan roe), and sea urchins. Here, you will also find oysters, caviar, scallops, and much more.

Of course, most items come at a cost, and reservations are required.

A preliminary closing remark on the topic of food and restaurants:

I did some Googling and found an excerpt from a menu for the dinner menu.

There are always three starters, three main courses, and three desserts.

And it all sounds so good that I already don't know how the decision could turn out. We have therefore decided that we will each choose a different dish and then share and taste each other’s. Although, and I must emphasize this, I cannot stand the tasting back and forth. I always remember our Aunt Ursel. When you went out to eat with her, she would swoop in with her fork on your plate. I hated that. But, special dishes and special occasions must allow for some exceptions. 😀

As the last contribution on the topic of “Norway's Coastal Kitchen,” the bar will follow, but you'll have to wait a day or two for that.