Nygard Lodge
The kitchen · Open fire

Food

As evening settles over Surnadal, the magic moves from the river into the warm heart of the lodge.

A gastronomic journey

Stian Kooyman

Great moments on the river call for culinary masterpieces of the same calibre. We are proud to present chef Stian Kooyman — who honed his craft at the legendary three-Michelin-star restaurant RE-NAA in Stavanger.

He brings world-class technique, passion and an intimate understanding of produce straight to the table at Nygard Lodge. Local Norwegian ingredients and the delicacies of the season are transformed into works of art for the eye and the palate — perfectly accompanied by carefully selected wines.

Stian Kooyman at the stove in the lodge kitchen
The kitchen · Nygard Lodge
The culinary journey through the day

From first light to the last glass

Morning

A magical breakfast

Awakens the palate and sets you up perfectly for a long day on the river.

Day

A well-timed lunch

Enjoyed at the lodge — or as a well-earned pause down on the riverbank, between casts.

Evening

Three- or five-course dinner

The season's produce, artfully executed, with wines chosen for every course. The evening draws to a close before the fire.

The full culinary journey is offered to groups of six or more

Live flames — where Michelin technique meets the Norwegian tradition of cooking over fire.

From the kitchen

The works of art

Fish course with roe, served on a white plate
Fish · roe · herbs
Dessert being plated with tweezers
Precision in every detail
Lamb course on a black plate
Lamb · seasonal greens
Wine being poured at the table
The wine pairing
Rack of lamb on a cutting board
The produce takes centre stage
Dessert with strawberries and cream
A sweet finish
The chef preparing at the long table
At the long table
Game course with a dark sauce
Game · dark glace
Wine glass and bottle in evening light
Something fine
Plating — the finishing touch
The finishing touch
Fish course with dill
From river to table
Guests enjoying the meal
Around the table

“Local produce and the delicacies of the season — transformed into works of art for the eye and the palate.”

The culinary journey · Nygard Lodge
The table is laid

Taste the adventure

The culinary journey is tailored to every stay, for groups of six or more.

Send an enquiry
[email protected] Jan Gunnar Opsal · +47 480 00 728 Surnadal, Norway