Sorrisniva is in the middle of Nature`s larder; the river, the fjord and the pleateau offer excellent raw materials for our chef; Johnny Trasti, to magic into delicious dishes. Trasti follows the food calendar concept, whereby the materials are used when naturally available. The restaurant has a unique and warm atmosphere, and we struggle to give our guests a food experience to remember.
Some examples from our menu:
Starters: Cold grouse-breast with cream cheese, herbs and a cloudberry sauce, Smoked reindeer with a mildly sour apple salad, Salmon marinated in herbal liquor
Main courses: Fried reindeer with syrup glazed vegetables, red-wine pear,
boiled potatoes and a port-sauce. Salmon baked in ham and served with rice, salad and a rich thyme sauce. Hazelnut coated arctic char, arranged with mussels and root vegetables.
Desserts: Lukewarm cloudberry soup with creme fraiche. Arctic berry pie of the season