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Cuisine Norwegian a fine dining experience Longyearbyen, detail of one of the seven menu courses at the Huset restaurant INSIDE RIVA

The masterpiece,

in pure white metal

In the evening, back in Longyearbyen, it comes
Longyearbyen, detail of one of the seven menu courses at the Huset restaurant a high-level gastronomic experience. One of “The Stradivarius of boats” and “The Queen of the Riviera” are
as a surprise—in such a remote, isolated pla-
ce—to realize how many options there are for
the most popular addresses is undoubtedly the
Funktionaermessen, the in-house restaurant of
just some of the names given in the Sixties to this extraordinary
the nostalgic Spitsbergen Hotel, where the fun-
ctionaries of the local mining industry used to
wooden runabout, widely considered the most beautiful boat
have dinner, enjoying the best views of the bay.
in the world, which now relives in a 1:43 scale model.
Here the two chefs, Súsanna Puttanen and Jan
Robert Ekeblad, reinterpret the most typical
Every detail is unmistakable: the steering wheel inspired
ingredients of Scandinavian cuisine in a French
tone, including skrei, the fillet of cod fished in the
by American cars from the Fifties; the hull, 26.3 to 28.8 feet
waters of the Barents Sea. They do not hesitate
to use the most modern techniques, including
some borrowed from molecular cuisine (check long, entirely handcrafted to highlight the natural beauty of
the grain of its wood.
out the fillet mignon cooked sous-vide at low
temperature for twelve hours). The seven-cour-
se tasting menu at the restaurant Huset (200
euros with wine pairing) is also superlative, of-
fering a fine dining experience honed down to
the smallest details and enhanced here and Aquarama is more than a boat,
there by typical Svalbard ingredients that can
be found nowhere else: like the famous local it’s a Legend
reindeer meat, which has a more delicate flavor
than that of the mainland, dried for four months
Longyearbyen, Huset restaurant interior sement contains one of Europe’s best stocked discover the Riva Brand Experience collection
by the chef in the restaurant’s attic, or bearded
seal “capocollo” marinated in vinegar. The ba-
wine cellars, with about 2,000 different labels
for a total of 20,000 bottles, accumulated by
www.rivaboutique.it
the previous owner over a span of twenty years.
Even the most jaded connoisseurs will enjoy
sampling the exceptional rare wines.

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