Svang

  • Svang
    Atle Karlsen
  • Svang
    Olav Breen
  • Svang
    Olav Breen
  • Svang
    Svang
  • Svang
    Olav Breen
  • Svang
    Olav Breen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
    Atle Karlsen
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
  • Svang
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  • Svang
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3-7 course changing menu according to raw material access / season.

Local produce from Brønnøysund and Helgeland

Svang aims to maximize the use of local raw materials and works continuously with cooperation with producers at Helgeland. Some examples: The fish is fresh from the fish reception in Brønnøysund, Saltemark farm delivers berries, Stavsmarken farm delivers the cured food to the Tapas, and Torgartunet farm delivers lamb.

Playful kitchen, and changing menu

Although the kitchen is Nordic, Svang does not run a specific style, but make their menus rather by mood, season and inspiration. With employees with backgrounds from Helgeland, Trøndelag, Italy, Spain and Asia, the road is open to revitalize old Norwegian recipes as well as taking some new approaches. The menu is changed regularly.

At Svang you will always find both meat and fish on the menu, as well as tapas, salmon and cheese.

Ordering / table booking

At Svang you can drop by, but we always recommend booking reservations to secure a free table. Calculate about 1-2 hours on the 3/4 course menu and set 3-4 hours for the 5-7 course menu.

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