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Amazing & Unique Places To Visit In Norway by Ingrid Opstad

1st August 2020 by Louise

Friends, I have something a little different for you. If you love Scandinavian interiors, lifestyle and travel then you’re in for a treat. I came across Ingrid (Opstad) of That Scandinavian Feeling on Instagram sometime ago, naturally I was inspired by her wonderful posts. If you head over to her blog you’ll find that it represent a feeling of coziness and calm with a Nordic simplistic, minimalistic style.  All the things I love.

For this blog I’m stepping away from my Nordic kitchen and Ingrid will take you on a virtual tour of some truly amazing places in Norway. So if you’re planning a trip for next year when travel will hopefully be easier, here’s some inspiration.  Let me introduce you……

* * * * *

Hei, my name is Ingrid, I am a Norwegian writer and content creator living in northern Italy. My blog is intended to share my knowledge and love for Scandinavia; touching upon everything from interiors, design, lifestyle, travel to hygge.  A place where you can get inspired to find that Scandinavian feeling yourself, no matter where in the world you are.  My focus is on the importance of slow living and being cozy, and I believe that we all can benefit from ‘enjoying the simple things in life’.

Planning a trip to Norway? If you want to see and experience something breathtaking, something out of the ordinary, then here are a few suggestions that will let you discover this beautiful country in unique ways:

The Twist

Spectacular museum, sculpture and bridge at Kistefos

The new spectacular museum building The Twist opened September 2019, it twists into an ‘impossible form’ and spans 60 meters across the Randselva river. The building is a museum, sculpture and bridge – all in one and is designed by world-renowned architects Bjarke Ingels Group BIG.

Located in the middle of the Kistefos sculpture park, the 15,000-square-foot structure hosts a variety of exhibitions from world-renowned artists and function as a natural extension of the exploration of the sculpture park. The aesthetic and iconic twist makes this a unique and exciting visit on your next trip to Norway.

Where?

KistefosSamsmoveien 41Jevnaker, Norway

Manshausen

Modern cabins bringing you close to the Norwegian sea and mountains

With breathtaking views of the sea and surrounding landscapes, the Manshausen Cabins provides you with front-row seats to experience the northern lights. Located in Steigen in northern Norway close to the Lofoten Islands, this truly is a unique travel destination. Here you get the possibility to enjoy a varied selection of exciting outdoor activities in combination with comfortable and private waterfront lodges. Three of the modern sea cabins are placed along the old stone jetty, two more on the rocky Northern side of the Island, and the last two units situated above the others on natural ledges in the terrain.

“Our focus when building the lodges was architecture, design and location, where you will be close to nature also when inside. Here you can enjoy the northern lights in winter or midnight sun in summer from the warm comfortable bed, or in the hot-tub, after an active day outdoors, says Børge Ousland”.

Where?

Lille Manshausen, Mannshausen, 8283, Norway

Under

A restaurant five and a half meters below the surface in Norway, exposing you to the wonders beneath the sea

Under is a new restaurant located half-sunken into the icy waters of Lindesnes in Rogaland – Europe’s first and the world’s largest underwater restaurant! In Norwegian, the word ‘under’ has the dual meaning of ‘below’ and ‘wonder’. Developed in collaboration with the award-winning architect firm Snøhetta, the restaurant aims to provide a journey into the unknown while focusing on marine research, architecture and gastronomy in a stunning way. By welcoming guests to immerse themselves in the Norwegian marine ecosystem, Under provides a new niche for underwater tourism. Each guest is given a unique opportunity to experience a submerged universe, exploring marine life in ways they otherwise may never see.

“Fresh ingredients and pure, naked flavours are of the utmost importance to us. At the same time, we want to provide a unique dining experience that ushers our guests beyond their comfort zone, says head chef Nicolai Ellitsgaard”.

Where?

Bålyveien 48, 4521 Lindesnes, Norway

Juvet

A meeting between raw Norwegian nature, cultural history and modern architecture

Consisting of seven small cubes on stilts with glass walls that offer each space a striking view, welcome to the award-winning architecture at Juvet Landscape Hotel. Every Landscape room has one or two walls that are entirely built in glass. Through careful orientation every room gets its own exclusive view of the piece of the landscape, changing with the season, the weather, and the time of day. While no two rooms are alike, all the rooms have a dark interior to avoid stealing focus from the scenery.

Located on the northwest coast of Norway, just outside the village of Valldal, approx. 90 minutes driving from the city of Ålesund. The Hotel residence in the middle of the famous Norwegian scenic route between the unesco world heritage fjord Geiranger and the dramatic road and viewing point Trollstigen.

Where?

Alstad 24, 6210 Valldal, Norway

Ureddplassen

A wave-shaped toilet building with glass walls beautifully lit in the dark

Who would have thought a public toilet could be a destination but wait until you see this beautiful landmark. At Ureddplassen (Uredd rest area) you find a nine-metre-wide terrace with a wide view overlooking the fjord and towards the open sea, Fugløya, Lofotveggen and the horizon. Ureddplassen is a place for a short break, a nice rest and a picnic, or for long nights with midnight sun or northern lights. The restroom facility is open all year round.

Ureddplassen is also a memorial place. A monument was erected in memory of those who died when the submarine ‘Uredd’ hit a mine in Fugløyfjorden during World War II. The submarine was on its way to Gildeskål with agents from the Linge Company on their way to Sulitjelma to carry out a sabotage operation against the power plant by the mines.

Where?

Fv17 310, 8145 Storvik, Norway

Pan

Treetop cabins letting you experience nature from a whole new dimension

From the top of the trees, you will get a panoramic view of the surroundings. PAN Treetop Cabins are located in Finnskogen, a two-hour drive from Oslo and is a unique possibility for nature lovers who want to experience the quiet of the forest, exciting activities, traditional food and extraordinary animal life. A stay in these comfortable cabins is suitable for all travellers with the desire to experience the real Norwegian wilderness. The cabins are drawn by the award-winning architect Espen Surnevik.

Finnskogen is a great natural reserve brimming with history and a plethora of species. Mystery and the inexplicable have always been a part of daily life for the Finnish people who settled there. The Finnish settlers most important god was called Tapio, a Finnish version of our Pan, the greek god of forests and meadows.

“An essential and very important principle has been that the cabins will blend into the surroundings in a non-intrusive way. The underlying thought is that you should be able to remove the cabins and not be able to see any trace of human activity be left behind, says owners Kristian Rostad and Christine Mowinckel”.

Where?

Joger Hansens Veg 2280, 2280 Gjesåsen, Norway

Viewpoint Snøhetta

Impressive observation pavilion for the Norwegian Wild Reindeer Foundation

Located at Hjerkinn on the outskirts of Dovrefjell National Park, overlooking the mountain Snøhetta you find Viewpoint – a 90 m2 building open to the public that serves as an observation pavilion for the Wild Reindeer Foundation. A 1.5 km hiking trail leads visitors to this spectacular site overlooking the Dovrefjell mountains.

The building design by architecture firm Snøhetta is based on a contrast between ideas – a rigid outer shell and a soft, organic inner core. The wooden core is shaped like rock or ice that has been eroded by natural forces like wind and running water, and is placed within a rectangular frame of raw steel and glass. The interior’s shape creates a protected and warm gathering place, while still preserving visitor’s access to spectacular views.

Where?

Hjerkinnhusvegen 33, 2661 Hjerkinn, Norway

Canvas Hotel

Experience glamping in hanging cocoons

At Canvas Hotel Hove you can experience the popular glamping (glamorous camping) in special hanging cocoon tents shaped like a ball surrounded by incredible scenery. This hotel is not like other hotels. Their goal is that you get the feeling of nature, the silence, warmth and cold and a sense of enjoyment while living two meters above the ground. A truly exciting travel destination.

Where?

Hoveodden 200, 4818 Færvik, Norway

Snowhotel

Sleep in a winter wonderland in the Arctic

Snowhotel Kirkenes is one of the most famous igloo hotels in Norway and in the world. The idea was to create something unique and natural. Idyllically placed, with the forest and mountains in the back, and the arctic fjord in front, the snow hotel consists of 20 dreamlike rooms uniquely carved by great ice sculptors from around the world. Every year their team sit down to create a new theme and new motifs for the hotel, but you will always find the Nordic touch with inspiration from both Norwegian and Sami folklore, fauna and fairy tales. With a constant temperature of – 4°, you are in for a cold and magical night and something special to tick off on your bucket list!

Where?

Sandnesdalen, 149910 Bjørnevatn, Norway

Atlanterhavsvegen

The most beautiful journey in the world

Atlanterhavsvegen (the Atlantic Ocean Road) is an 8.3-kilometre long section of road 64 that runs through an archipelago in Eide and Averøy in Møre and Romsdal in Norway. It connects the island of Averøy with the mainland via a series of small islands and islets spanned by a total of eight bridges. Known as ‘the Road in the Ocean, it takes you on a unique journey through the spectacular Norwegian scenery. It is considered the most beautiful road trip in the world by many, thanks to the combination of modern engineering and its natural surroundings.

“The Atlantic Road experience will give you memories for life”.

Where?

Atlanterhavsveien, Averøy Municipality, Norway

Which one of these amazing and unique places in Norway is on your travel list?

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Category: General, LifestyleTag: norway, scandinavia, travel
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Comments

  1. Ingrid | That Scandinavian Feeling

    4th August 2020 at 11:46 am

    Thank you so much for having me on your lovely blog!

    Reply
    • Louise

      4th August 2020 at 12:20 pm

      It’s a wonderful post to share Ingrid, so my thanks is to you!

      Reply

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Recipe Rating




SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
Could there be a more festive-looking soup than th Could there be a more festive-looking soup than this? With the arrival of December on Friday, my attention turns towards Christmas and all its preparations…

I made this nourishing and hearty bowl of goodness using the 'Maris Bead' Fava Beans from my variety box from Hodmedods. A riff on Olia Hercules recipe for borsch.

Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
Ladle the soup into bowls and serve with crème fraîche or Greek style yogurt and a few chopped fronds of dill, parsley & sunflower seeds.
Yesterday morning began early with a refreshing ch Yesterday morning began early with a refreshing chill in the air and stunningly bright blue skies. My Pepparkakor workshop at @the.maker.space was delightful, filled with both familiar and new faces. We made, baked, and decorated dozens of ginger thins. 
We don’t get many winter days like this so I couldn’t resist taking a walk under the afternoon sun. Did you notice the angle cloud? 

#workshops #learnsomethingnew #pepparkakor #oxfordshire
Interesting feedback on your preference between Re Interesting feedback on your preference between Reels and stills on stories! It appears most of you favour stills. This post was initially going to be a video, well I’ve struck half way between the two😅 (video now on Stories, saved in highlights).

We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
Been a while since I shared one of my celebration Been a while since I shared one of my celebration cakes! For those who've followed me for a while will know chocolate isn't my top pick, however I adore designing chocolate cakes. 

This one taught me not to recommend it as a birthday cake... Picture it with candles and delicate chocolate curls - chocolate snowflakes, if you will! 😳
Guinea Fowl Meatballs with Barley & Mushroom Risot Guinea Fowl Meatballs with Barley & Mushroom Risotto

Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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