Classic Norway Hotels
Finnøy Bryggehotell has been an approved fish reception facility for over 100 years. We work closely with fishermen to buy fresh halibut, haddock, pollock, Norway lobster, and lobster in season. Nearby, Myklebust Whale Products supplies whale meat to our hotel.
Every year, we produce three-quarters of a ton of our own sausage varieties using our recipes, including aquavit sausage and whale sausage. We also produce the latter for sale through Myklebust Whale Products. Leading up to Christmas, we produce traditional pork and mutton sausages based on old local recipes. Our mutton sausage is made from wild sheep from Harnesmyr Farm on Harøy. These sheep graze freely year-round on Sæterøya, which you can see from the restaurant at Finnøy Bryggehotell. We receive about 12 whole animals each year, which we butcher and process further. In addition to sausages, we make pinnekjøtt, fenalår, and lamb rolls from these animals. In the spring, we produce homemade fish cakes and burgers from fresh fish delivered to the dock. For both sausage production and fish dishes, we rely on the unique expertise of Kjellaug Breivik. Kjellaug is a retired postwoman with a great passion and knowledge of traditional cooking, strong local knowledge, and an infectious enthusiasm!
In April 2016, Finnøy Bryggehotell was certified by Friends of Norwegian Aquavit (NAV) as a venue for serving Norwegian aquavit. We have Norway’s largest collection of Norwegian aquavit that is not privately owned. We focus on promoting a healthy drinking culture and knowledge of this fine drink. We share the history and knowledge of aquavit and its pairing with food. Did you know, for example, that Gammel Opland pairs excellently with rice cream?
Over the past year, we have placed a strong emphasis on our breakfast and conference menu.