Review: Lofoten Food Studio One-Man Show Restaurant in Norway

A must-visit restaurant in the north of Norway is Lofoten Food Studio, located in Ballstad. Chef Roy Magne Berglund transformed his garage into a chef’s counter and built a fine dining restaurant right in his backyard. In his culinary playground, he crafts tasting menus inspired by the four seasons, using local ingredients from Lofoten. His twelve-seat communal counter connects visiting foodies from around the world, all who have gathered to watch his one-man show. Lofoten Food Studio has been open for about four years, but, in our opinion, it hasn’t yet gotten the recognition it deserves. This is one of the best meals we’ve had in Norway.

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Lemon or butter? Keep reading to find out.
Lemon or butter? Keep reading to find out.
LOFOTEN FOOD STUDIO

Address & Contact Information
Jacob Jentofts vei 29, Ballstad, Norway
Website
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Fine Dining in Lofoten

This summer, we spent two weeks traveling around Norway, from Oslo to Ålesund to Trondheim to Lofoten. As with all of our trips, food was the focus. The two recommendations we kept getting over and over while in Lofoten were Kvitnes Gård and Lofoten Food Studio. Although Kvitnes Gård is much newer (it opened in February 2020), we’ve heard a lot more buzz about Halvar Ellingsen’s farm restaurant in the press than we have about Lofoten Food Studio. So, we weren’t entirely sure what to expect – but sometimes it’s better not to have many expectations. We set out on an hour and a half drive from our hotel in Svolvær, ready to embark on a unique culinary adventure.

Rye crisp, bottarga roe, and bottarga mayo.
Rye crisp, bottarga roe, and bottarga mayo.

A Culinary One-Man Show

Unlike some other recent restaurant openings in Scandinavia, this is a real deal one-man show. Berglund is cooking every dish, washing every plate, pouring every glass of wine, and shaking every cocktail. There’s literally no one else (not even a dishwasher to help him), which makes the experience feel more like you’re dining in someone’s home than sitting in a restaurant. Obviously, he had prepared quite a lot of things in advance, but he made it look effortless – the service flowed seamlessly. The twelve-seat communal dining counter forced you to bond with the strangers sitting next to you, all while watching Roy at work – dinner and a show!

Delicious local ham!
Delicious local ham!

The Best of Local Produce

The tasting menu at Lofoten Food Studio celebrates the bounty of this region of Norway. Berglund has some of the best ingredients in the world at his fingertips, so he showcases this local, seasonal produce in his kitchen. Some of the high-quality Norwegian ingredients on our menu included king crab, langoustine, scallops, and Lofoten lamb. From the snacks to the desserts, every dish was better than the last. This is an extremely high level of cooking in the very north of Norway.

While it’s difficult to pick a favorite dish, a few standouts included the monkfish with rosehip and smoked soy sauce, the king crab leg in celeriac oil, and the halibut topped with a jelly made of apple and celeriac, served with a sauce of mussels, parsley, and leek oil. Berglund is a master of sauce; every dish left us licking the bowl, begging for more. On the drinks side, there were a few natural wines (to our pleasant surprise) and a few classic wines on the wine pairing. They also offer a non-alcoholic pairing, which includes Copenhagen Sparkling Tea.

Our meal at Lofoten Food Studio was the most delicious of our two-week trip in Norway – we were absolutely blown away. This is a must-visit if you are in the Lofoten area – and, in our opinion, worthy of a Michelin star.

Have you been to Lofoten Food Studio? Let us know in a comment below.

King crab leg, celeriac oil, and squid ink cracker.
King crab leg, celeriac oil, and squid ink cracker.
Chef Roy Magne Berglund is really a one-man show.
Chef Roy Magne Berglund is really a one-man show.
Monkfish with rosehip and smoked soy sauce.
Monkfish with rosehip and smoked soy sauce.
Scallops, yuzu, cucumber, vinegar, and soy.
Scallops, yuzu, cucumber, vinegar, and soy.
Azul y Garanza – Naturaleza Salvaje 2019.
Azul y Garanza – Naturaleza Salvaje 2019.
Halibut topped with a jelly made of apple and celeriac, served with a sauce of mussels, parsley, and leek oil.
Halibut topped with a jelly made of apple and celeriac, served with a sauce of mussels, parsley, and leek oil.
Lofoten lamb, chanterelles, micro coriander, scarlet clover, and a sauce of chanterelle and lamb jus.
Lofoten lamb, chanterelles, micro coriander, scarlet clover, and a sauce of chanterelle and lamb jus.
Petits fours coming up!
Petits fours coming up!
Chocolate and meadowsweet macarons.
Chocolate and meadowsweet macarons.

Kaitlin Orr

Kaitlin Orr and Anders Husa are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.

4 comments

  • So happy to finally see this gem of a restaurant get some recognition. We try to visit there every time we are at our summer house in Lofoten, but it’s getting harder to find an open reservation spot… So if you want to experience a unique and awesome evening with excellent food & wine paired with a relaxing and comfortable atmosphere watching Roy Magne expertly prepare and serve a meal you will remember, then be sure to do so _before_ he get a star… If (when) he does, I fear it will become very hard to find a open reservation at this location.

    The closest experience i can compare the setting with is Japanese Omakase where the chef prepares everything in front of you with a limited number of guests, just with delicious Lofoten produce of the season

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