We had a pop up dinner in September that was exactly what Gruvelageret is all about: Øyvind Bøe Dalelv is a one to watch in Norwegian dining, broad experience from Michelin restaurants such as Stadtholdergaarden, part of the Norwegian Cooking team and a finalist in the Norwegian Chef of the Year. He brought his father With him, John Dalelv, who has been a Chef in the mining city Svea here at Svalbard. While Øyvind served us delicious dishes, his father entertained us With stories from back in the days. Hence the name “Fra messekokk til messekokk” which best can be translated to “From an Industrial Chef to a Master Chef”. A truly magical evening where we combined good Food With good stories.