Arctic char (Salvelinus alpinus), we catch them ourselves and is often served freshly caught.
Cloudberries (Rubus chamaemorus),
The plateaus infinitely lush, colorful and tasty berries. The finnmark plateau supplies us with this “golds”.
Grouse (Lagopus) - grouse is locally caught and is the most noble raw material we serve from our area.
Reindeer (Rangifer tarandus) -we serve reindeer meat in many different varieties.
THE BEST FROM THE SAMI CUISINE
Mollisjok lodge, 370 meters above sea level, the Sami kitchen offers an unparalleled view of the Finnmark plateau where we harvest our raw commodities. Our chef, Mollis Piera, and his dedicated team offer a menu based on the season's top local ingredients. We look forward to welcoming you to an unforgettable culinary experience over the clouds.
RAW COMMODITIES- IT’S ABOUT THE RESPECT FOR THE KNOWLEDGE
We harvest all inland fish, such as trout, grayling, pike and char. For much of the year we have freshly-caught fish from nearby waters on the menu. We are doing yarn fishing under the ice throughout the winter which gives us lots of fresh quality fish. You can be part of the daily trips when we go to pull up the nets. It is always exciting to experience the day's catch being dragged up, gutted and then cooked and served. We like to share our broad knowledge about the local commodies, and to show the short and simple value chain from the water to the dinner platter.
The grouse is locally caught. From previous generations, the grouse has been our “currency” with high value. Our ancestors could never afford to eat it because it was easily convertible to money.
The reindeer for slaughter is picked out, slaughtered, parted and broken up by moths on the plateau. Sami slaughter method is what makes the difference from the meat you buy at the stores. Valuable knowledge of the slaughtering process means that we can use all of the reindeer to much more than just food.
You will soon learn where the coffeepot is placed. We hope the arctic mountain air helps to refresh your appetite and your senses.
LUNCH AND DINNER MUST BE BOOKED AT LEAST ONE DAY IN ADVANCE