The Route to the North Cape - Norway - page 417

comfortably furnished, and each comes with a small shower. On-site is Bluefish,
one of the best restaurants on the island (see “Where to Dine,” below). The staff
will help you arrange sea trips, including rafting and fishing.
Hjellskoeret, N-8312 Henningsvaer. & 76-07-47-50. Fax [phone] units. 1,200NOK ($170) double;
3,000NOK ($426) suite. Children under 12 stay free in parent's room. Rates include continental breakfast. AE,
DC, MC, V. Closed Oct 1-Mar 1. Amenities: Restaurant; bar; sauna; 24-hr. room service; laundry service/dry
cleaning. In room: TV.
Henningsvaer Rorbuer Lying just outside the center of the village,
this is an atmospheric choice of rorbuer or fishermen's cabins standing at quay
side against the backdrop of the “Lofoten Wall” (a string of mountains). You're
housed in cabins that simulate a fisherman's cottage from long ago, but which
offer all the modern amenities. Rooms open onto panoramic views of the Vest-
fjorden and Mount Vågakallen. These quay-side buildings were converted from
old fish-landing warehouses. Its special feature is a quay-side wood-fired sauna
and a large wooden bathtub. In addition, the hotel's boat, Kysten, will take you
for trips around the archipelago, and the staff will arrange deep-sea fishing trips
in summer. You can also rent boats, and ask to be hooked up with a deep-sea
rafting trip. Cabins contain two or three bedrooms, a kitchenette, and a bath-
room with shower.
Banhammaren 53, N-8312 Henningsvaer. & 76-07-46-00. Fax [phone]. www.henningsvar-rorbuer.no.
21 cabins. 1,250NOK-2,000NOK ($178-$284) double. MC, V. Amenities: Bar; sauna; nonsmoking rooms. In
room: TV, kitchen.
WHERE TO DINE
Bluefish Restaurant NORWEGIAN/SEAFOOD Attached to the previ-
ously recommended Henningsvaer Bryggehotel (see above), this is one of the
island's best restaurants, often feeding 60 satisfied diners at a time. You'll sit at
wooden tables enjoying views of the sea from the restaurant's windows. Some of
the freshest seafood on the island is served here, although environmentalists
shun the smoked whale since that animal is an endangered species. Fresh salmon
is aromatically baked with herbs and served with fresh vegetables. You can also
order that food staple of the Lofoten, cod. It's most often fried and served with
a lobster sauce or a white-wine sauce. Boiled halibut is another fine choice,
appearing in a creamy butter sauce with cucumber salad and boiled potatoes.
The chef also does excellent sorbets such as blackberry or strawberry, using fresh
berries in summer.
In the Henningsvaer Bryggehotel, Hjellskoeret. & 76-07-47-50. Reservations recommended. Main courses
200NOK-350NOK ($28-$50). AE, DC, MC, V. Mon-Sat 3-10pm; Sun 3-6pm.
Fiskekrogen NORWEGIAN/SEAFOOD This quay-side restaurant is
the town's finest, and chef/owner Otto Asheim is acclaimed in the area. It even
enjoys patronage from Queen Sonja, who first discovered it during her back-
packing days through the Lofoten and has returned several times since. The chef
is skilled at serving fish almost any way you want it. He cooks with robust fla-
vor and intelligent associations of ingredients, using regional produce whenever
possible. His fare is based on the season and what's fresh and good at the mar-
ket. He does wonders with the famed cod of the area, and also serves his own
“homemade” caviar. His sautéed salmon or catfish is always tempting. Your best
bet might be to order his seafood platter with the best of the goodies of the day.
Dreyersgate 29. & 76-07-46-52. Reservations necessary in summer. Main courses 175NOK-250NOK
($25-$36). AE, DC, MC, V. Summer daily 4-11pm. Closed in winter.

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