A garden at the top of Thon Hotel Svolvær
We believe that sustainability and locally produced ingredients are not only important, but also exciting. Having started with a small greenhouse for growing herbs, we have now further developed the concept into a full-scale greenhouse on the rooftop of the hotel. Vegetables, lettuce and herbs are planted and grown here all year round.
We want our guests to have a dining experience with a focus on the best quality ingredients. It's especially exciting to tell our guests about our kitchen garden, where everything grows under the magical midnight sun in the summer and Northern Lights in autumn and winter. We've also set ourselves the goal of our dishes containing at least 50% of our homegrown vegetables, lettuce and herbs within the next two years.
The garden should be as organic as possible and we are considering a hydroponic solution for greater efficiency. This will ensure that we use little to no energy, while the fertiliser and compost will originate from our own food waste. The garden is heated either from natural solar energy or residual heat from the hotel. Both of our hotels in Lofoten also use their own seawater pumps for heating and showers. As much as 65% of all our energy consumption actually comes from the sea in Lofoten.
We also plan to offer guests access to the kitchen garden on special occasions in the future, where they can pick strawberries as a storm rages outside or enjoy a freshly picked plum tomato while watching the sun rise over the Lofoten mountains on a lovely summer day.
We look forward to welcoming you to a unique and locally sourced dining experience with us.