A voyage of flavours

A voyage of flavours

Smoked seal, whale, halibut with roe butter and reindeer sausage. Most of the meat here is hunted by one of the three trappers left in Spitsbergen; then prepared in Isfjord Radio's modern kitchen by our top chefs with quality that would please even the toughest food critic.

Photo by VG

If you are visiting Isfjord Radio at dinner time, you are in for a wonderful surprise. There are no words to describe it – you have to try it for yourself.  We call our dinners ‘fine dining in casual clothing’. Your tastebuds are in for a real treat, but you can enjoy the feast in a relaxed atmosphere. No ties, no high heels, just you and the Arctic. To top off the food, we offer a well-planned wine menu to accompany each dinner – try it out!

Photo by Kirsti Ikonen

As much as possible, we try to use locally sourced and locally hunted ingredients. We buy our reindeer meat from a local trapper, Tommy Sandal, who has been hunting in Svalbard for over fifteen years. He uses traditional hunting methods, because he believes that it is the most ecological way to catch game. The history of hunting in Svalbard dates all the way back to the 17th century. Some ingredients, such as Arctic Char, are caught by our chef himself. He also hunts the Bearded Seal used in our cooking, in order to ensure that the meat is of the highest quality. Even herbs are grown locally at Isfjord Radio, despite the harsh weather conditions. Those ingredients that are not locally available in Spitsbergen are brought in from mainland Norway, and are always Norwegian-produced.

Photo by Kirsti Ikonen

 Isfjord Radio is a place where time stands still, and this is the philosophy that our chef tries to embody when preparing our delicious meals. Sometimes food will stay in the oven for twelve to fifteen  hours before it is brought to the table. Bread at Isfjord Radio is baked from scratch. The bread dough will take seven days to prepare before it is ready to be put in the oven. All bread and pastries are made at Isfjord Radio, never brought over from the mainland. Our chef combines his knowledge of Italian, Asian and French cooking wiith a touch of the Arctic to bring the most exquisite creations to the table.

Photo by Kirsti Ikonen

 The station hosts the world’s most remote boutique hotel, and transporting ingredients here is not always easy. In the summer ingredients are brought to Isfjord Radio by boat, and in winter by snowmobile and sled. It is possible for ingredients to get frost-damaged in the winter, so all food needs to be carefully packed to ensure that it reaches the station in prime condition. Eggs need to be packed inside sleeping bags, to keep them from shaking and breaking on the sleds. At the beginning of the season, approximately 600 bottles of champagne were brought from Longyearbyen to the station. The bottles were carefully packed, and our staff drove them to the station by snowmobile under a canopy of darkness that was pierced only by the Aurora Borealis. No bottles were broken by the time they reached the station.

Photo by Kirsti Ikonen

Photo by Kirsti Ikonen

Photo by Kirsti Ikonen

 

Do you want to explore the tastes?

Join us on snowmobile expedition to beautiful Isfjord Radio at Cape Linnè. Situated about 90 km from civilisation of Longyearbyen you find our remote boutique hotel Isfjord Radio. During the expedition we will ride over glaciers, mountains and frozen fjords, and visit thrilling historical sites.

Every 
Wednesday & Saturday
2 days
Winter season
Minimum 4 persons
All meals included
Isfjord Radio
Starting from 11,590 nok
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