Huset shows the bounty of the high Arctic.
Minutes later after arriving at the restaurant, I was savoring rock ptarmigan with kohlrabi, velouté and lovage, as well as housemade sourdough topped with crunchy seeds found in the birds’ crop. The symbolism of the experience—of seeing, then eating, local wildlife—was not lost on me. This was a true “only-in-the-Arctic” moment—and one that perfectly captured Huset’s approach to fine dining.
Here, where hungry polar bears roam the treeless tundra, all supplies must be shipped or flown in. That practical, resource-intensive hurdle is one reason why Huset chefs prepare hyper-local High Arctic ingredients like seal, reindeer, ptarmigan, mountain sorrel, kelp and a variety of seafood. “You can not only see Svalbard, but you can also taste it,” says Veronique Bertani, Huset’s manager. Stephen Gollanwith discovering Svalbard—though he didn’t intend to. In the late 16th century, Barentsz became convinced he could chart a northwest passage from Europe to Asia. Despite several valiant attempts to plow his ships through sea ice, he never found that Arctic shortcut. But, on his third voyage in 1596, Barentsz and his crew stumbled upon the then-unknown archipelago.
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