Sabina Lofoten

21/03/2026

Dear visitors and friends.

Today and tomorrow are our last opening days after the winter season. Now it is time to evaluate if this project is economically worthy and if it will continue in the same format. If so we may open again in June.

In case it doesn't happen, we don't want to just vanish and that is why we write this post. No matter the decisions we make for the future we have learnt a lot and met people from all over the world, some of which have become friends. So we are very happy to have ventured into this challenge.

Thanks from the bottom of our hearts. Hope to see you back here or somewhere else.

We wish you all a fabulous spring!!

11/03/2026

So what we do the days Sabina is not open? We have weekend on Mondays and Tuesdays and usually we have some duties like paying invoices and sending them to the accounter, but also 🤩. And when harvesting we have a lot of fun and kind of meditation moments. These pictures are from two weeks ago, when we had almost run out of sea truffle ( or in Norwegian).

Do you also have to work in your days off? Which tasks do you enjoy the most?

18/02/2026

This omelette is ready to eat. We have tasted it and given our approval.

The two non negotiable ingredients in a Spanish omelette (or tortilla de papas) are the potatoes and the eggs (and of course olive oil and salt). We add onion and garlic, as Lola learnt from her aunt and mom and Stian learnt from Lola.

The special touch that makes it unike is maybe that we use goose eggs from

You can also add chorizo, paprika or whatever you like to it. How do you like it best?

15/02/2026

Our fish soup 🥣 started being a dish of the day and is becoming a classical. Made with stock from Norway lobster 🦞 and from fish 🐟 and topped with truffle seaweed, it is the favourite of many guests. Not only because it is very tasty, but also because it is served with our amazing home baked bread.

Haven't you tried it yet?

Welcome wednesdays-sundays from 14:00 to 21:00 😋

❤️

13/02/2026

Dear customers, for technical reasons we are opening a bit later today. Welcome to Sabina from 15:00 to 21:00!

12/02/2026

Later today we are going to have "codillo de cerdo en salsa" (pork knuckle or grise knoker). But if you cannot wait until it is ready we have other delicious dishes for you.

11/02/2026

The best of quiet days is that we can spend some time trying new recipes. Some of them will gradually become regular treats for our dear guests. By now we don't have a big enough kombucha production to have it on the menu everyday, but some days we do and the feedback has been really good. And it makes us happy.

16/01/2026

Dear neighbours, visitors and friends.
As we promised to someone last weekend, we have made again. And so that person knows we are announcing it here. 😉

08/01/2026

Happy new year and thanks for an amazing 2025,

Just a reminder about opening hours at Sabina this winter:

Wednesday to Sunday from 14:00 to 21:00

Hungry? Very hungry? Not that hungry? Only want a cup of tea? Just want to say hello? Welcome as you are!

We have small and bigger dishes, for one person and always suitable for sharing, so no matter how you like to eat we have something for you 😋

27/12/2025

Yes, we are open today!

Even if you don't see the street signs on the street (too much wind for them 😅) the fire is already on and we are getting ready to welcome you and your friends.

24/12/2025