In a small place far from the center, Kvitnes Gård has created an adventure. Take a break from the outside world, take a step back and let the calm sink in. Take the time for everything you don’t have the opportunity to do otherwise – To experience, think and reflect. We want to take you to a fabled place, off the beaten track, to the real and authentic. To a small but heavy beating heart in Vesterålen that serves just that; heavenly meals made from home-produced ingredients, in cozy and rural surroundings. In addition to incredible dining experiences in a lovely environment, there are also exciting activities such as RIB and fishing trips. In addition to incredible food experiences in a lovely environment, there are also suitable activities such as RIB, fishing trip or mountain trip, wine tasting, outdoor lunch and arctic swimming for the brave!
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Ecorating: 4.0
This product meets our requirements for Ecorating, a product that is good for humans and the environment.
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This product meets our requirements for Ecorating, a product that is good for humans and the environment.
Itinerary
The farm is not just an ordinary farm. In addition to vegetable production, sheep, pigs and chickens, there is also a small restaurant here that only uses ingredients from the area where the farm is located. If they have not produced or harvested the raw material themselves, they know those who have. Kvitnes Gård offers accommodation and dining experiences in its restaurant to the high-end market. Kvitnes is located in Hadsel municipality, approx. 40 minutes from Sortland.
There are various options for getting to Kvitne’s farm, and we will help you find the best one for you. The program below is based on departure from Oslo.
08:55 Departure Oslo Gardermoen
10:35 Arrival Evenes Airport
11:15 Transport to Kvitnes Gård
13:30 Arrival Kvitnes Gård
14:00 Lunch
15:00 tour and relaxation
19:00 Aperitif & the story
19:30 Authentic local food
– Completely local from Kvitnes
Wake up and start the day with a delicious breakfast with produce from the farm; fresh bread, eggs from our own chickens, lamb’s wool from the farm’s own sheep and lots of other good things! Good and full, you set off on an exciting RIB trip where you experience the beautiful surroundings from the water. The day continues with a delicious outdoor lunch with a bonfire. If you fancy an arctic bath, there is also an option for that! Aperitif is served at 18:00 followed by a three-course self-composed dinner.
The day starts in the same way as yesterday with a tasty breakfast. Today you can choose between a fishing trip where you get an introduction to processing the raw materials, or a mountain trip with lunch on the mountain. Later, there will be high-class tasting experiences that start with a wine tasting, followed by Kvitnes’ own famous tasting menu. Bon appetit and sleep well!
After breakfast and check-out, you can help out on the farm and learn more about their whole philosophy and how they run this wonderful place. At 12:30 you will be transported to the airport for your onward journey home. The host ensures that you bring lunch with you. Arrival Evenes 14:30. You are guaranteed to bring home great memories, after a journey where both body and soul have been amply replenished.
Well-known and lesser-known ingredients from Kvitnes farm and Vesterålen. Head chef Halvar Ellingsen is one of Norway’s best chefs, and if you combine that with some of the best ingredients in the world, we promise a meal you will remember for a long time. The next day you may wake up to sheep vomiting, or grunts from one of the farm’s pigs. Breakfast continues in the same style as dinner, here you get fresh bread, eggs from the farm’s hens and lamb’s wool from our own animals.
The journey to a meal at Kvitnes does not begin when it is prepared in the kitchen. It takes years of preparation – from good compost, nutrient-rich soil, the right feed, the right weather conditions and gentle harvesting and slaughtering. At Kvitne’s farm, they do everything they can to ensure that you leave the farm with a smile on your face, have learned a bit about where the food actually comes from and that happy animals and vegetables taste best.
Trip details
Ecorating: 4,0
Periode: All year
Airport: Evenes airport, Svolvær airport
Price includes: accommodation for 3 nights in a double room, all meals, wine tasting, activities according to the program, transport to/from activities, transport to/from the airport
The price does not include: Flight, drinks, insurance
Visa: European and US citizens do not need a visa to enter Norway. Please check with the Norwegian embassy in your country to check the requirements.
Time zone: GMT +1
Vaccinations: No vaccinations necessary.
Local currency: Norwegian kroner
Phone and email: The mobile network works excellent in Norway.
Ecorating: 4.0
This product meets our requirements for Ecorating, a product that is good for humans and the environment.
Does my trip make a difference?
Read more
This product meets our requirements for Ecorating, a product that is good for humans and the environment.
Sustainability – regenerative agriculture:
Regenerative agriculture is about giving more life to the soil, on the farm, in the village and limiting global warming. Agriculture must build up and repair natural cycles, and cultivation and grazing methods must bind more CO2 than they release.
The journey to a meal at Kvitnes does not begin when it is prepared in the kitchen. It takes years of preparation – from good compost, nutrient-rich soil, the right feed, the right weather conditions and gentle harvesting and slaughter.
By following the life cycle of the carrot, turnips, lambs and pigs that are served right from the time they were small seeds or newborn and all the way until they are served, chefs and waiters achieve a completely different respect for the ingredients. The restaurant does not waste food and it is respected that things take time to become good.
The farm produces vegetables, salad, herbs and berries, wild sheep, cows, bulls, calves, meat rabbits, Mangalista pigs, goats, musk ducks, chickens and quails.
