I said last weekend that it wouldn’t be long until John and I returned to Senja Roasters. We decided to explore the three course menu and so we booked a table for this evening. There’s always anticipation before going to a new restaurant. It’s not always possible to predict how the food will taste from reading a menu and though there were good signs (local and international ingredients, paper menu, limited choice) those things don’t always translate into food heaven. This time there was no disappointment. John and I decided to share the meat and fish options, though next time, if there’s a vegan risotto, I will definitely go that way. But for now, I want to share this evening’s fabulous meal with you.
The starters sounded interesting: Cod tongues and coffee-crusted tataki reindeer. The cod was wonderful, light and crispy. For me, this was extra special. Fish in batter isn’t common here. It was like a tiny taste of home.
The tataki reindeer was exquisite. Almost black on the outside, rare in the centre. It was meltingly tender and packed with flavour.
We must have looked hungry because in the fairly brief interval between the starters and the main courses, we were brought some more of those delicious crusty bread rolls we had last Sunday.
Onto the mains, again we shared the meat and fish dishes. The waitress was very attentive and happily brought us separate eating plates and bowls for all three courses. We started with a tasty halibut dish on an unusual sweetcorn and red onion salsa. The flavours were lifted by a light-touch citrus sauce:
Next up, slow roasted lamb shank with a rich red wine sauce. Traditional flavours, but extremely well done.
We spent a few minutes chatting in between the main course and the dessert. The view outside the window kept drawing my gaze as the light changed over the fjord. Here we were in a modern restaurant, not in the centre of a city, but out in the wilds of Norway. Imagine popping over in your boat and tying up outside… maybe one day!
And finally, onto the dessert. Two very different choices here: a rhubarb crumble, sweet and piquant, and a tiramisu, bittersweet coffee taste with a sweet, creamy finish.
We rounded off the meal, me with a cafe latte and John with the hot chocolate at the top of the page. It was a perfect end to a fantastic meal. I think our enthusiasm must have been noted because the chef came out at the end to talk to us. As John pointed out afterwards, you know when you’ve had a great meal when you run out of ways to tell the waitress how much you loved it all.
And a final touch, when we were in Roasters last Sunday, they told us they were expecting a visit from Mattilsynet and hoping to earn the smiley face that means the inspectors found the hygiene was good. It seems they must have passed as I saw this on the way out.
Here is this evening’s menu, for Norwegian speakers. For any non-Norwegian vegans reading, the starter was cauliflower soup with fried almonds, raisins and mint oil, and the main course, butternut squash risotto with porcini mushrooms.
Edit to add a photo of the risotto from a week later. Also delicious!
A Vet’s Life 