Why Autumn is the best season for dining out

Is autumn truly the best season for food? We asked three chefs, and they answered with a resounding yes.

“This is the best season of the year,”

says Mario Ortega Quiroga from Svang Restaurant in Brønnøysund. In the heart of town, with views of the harbor and Brønnøysundet itself, Svang prioritizes fresh, seasonal ingredients to create an unforgettable dining experience.

Svang Restaurant Og Vinbar / Don’t Be Negative Photo

– Now we have plums, apples, berries, and mushrooms! This is the best season of the year, and Norway at its finest, Mario says. At Svang, the menu changes monthly to reflect the seasons.

– We’re spoiled with a local fish market that always has great fresh fish. Now we’re also getting lamb, mushrooms, and everything the forest offers up in abundance. It’s a shame we only have seven dishes on the menu—we can barely choose from everything available, he says. He himself has a clear favorite:

– I’m most excited about the lamb. Each year, we get 10–20 lambs from wild sheep that graze freely on the islands outside Brønnøysund, feeding on grass and seaweed. Combined with fresh seasonal vegetables, they have an incredible and exciting taste, says Mario, clearly looking forward to the season ahead at Svang.

“If I were a season, I’d be autumn,”

says Elise Bratteng Rønning, who is currently preparing to open Brasserie 8622 in Mo i Rana. Alongside her partner Marius, she’s already created a world-class dining destination with their restaurant Til Elise fra Marius, located on the Utskarpen farm in the village of the same name. In this small rural community by the fjord, ingredients come directly from pasture, sea, and forest to the kitchen and dining table. Elise is clear on what makes autumn special!

Fotoriet

– Everything! Right now, our selection of ingredients is fantastic, and Helgeland truly feels like a paradise for food lovers. This year’s harvest has been fantastic, and the forest is full of mushrooms and berries, says Elise, enthusiastic about the season ahead.

– Now it’s hunting season, which brings game meat, berries, and chanterelles. Plus, the fresh root vegetables have a unique quality in autumn. This is when you really taste the authentic flavors of Northern Norway, she explains with excitement.

With ingredients from the pastures of Sletten Farm in Utskarpen, from the fishermen at Kvarøya on the Helgeland coast, and from the mountain grazing lands of Arctic Rein og Vilt, Elise and Marius can craft a fabulous menu featuring the very best local produce. It’s truly tempting.

“This year has been especially good for fish,”

says Silje Marstrander, head chef at Lovund Hotel on the small island of Lovund, far out on the Helgeland coast. Despite its remote location, Lovund has a vibrant, urban feel with its own coffee roastery, a touring food truck, a “city beach,” and, of course, the beautiful Lovund Hotel. Until October 1st, you can enjoy three- and five-course dinners in the elegant Pianostuen dining room, where guests take in stunning views of the sunset over the sea—the same sea that brings fresh ingredients to the table.

Olav Breen / Lovund Hotell

– We get a lot of good fish year-round, but it only gets better as the year goes on, Silje says. – And this year has been particularly good for fish.

The hotel receives fresh fish daily from a local fisherman, and the day’s catch shapes the menu, along with seasonal produce. Silje is also looking forward to what autumn brings, with Norwegian apples, plums, and freshly harvested vegetables.
– I’m especially fond of mushrooms and lamb, she says, adding:

– But it’s hard to beat a good piece of fresh saithe. It’s an underrated delicacy and often stars in the day’s catch.

Discover more of Helgeland’s culinary scene

Feeling tempted? These are just a few of Helgeland’s exceptional dining spots — there are plenty more to explore! Read on to discover them all. Bon appétit!

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