We are proud to have restored and rebuilt Gruvelageret in Sverdrupbyen to a unique and new restaurant. The restaurants interior focus on the history of early coal mining in Longyearbyen. The kitchen takes pride in serving genuine, exquisite food with love for the arctic cuisine.
We know that many of our guests are travelers visiting Longyearbyen, either private or together with their company. Often our guests have had a hectic day with a lot of adventures, and have been out in the arctic wilderness since early morning. We want to give our customers a unique food experience in a quiet, relaxed atmosphere while we show you some of Longyearbyens proudest history as an old mining town. You will still be placed out in the Arctic wilderness, right beneath the Longyear glacier, and we make sure that everyone with a busy day behind leaves us satisfied to perhaps explore the local pub Karlsberger Pub, or to go to bed to be rested for a new day in Longyerbyen.
Vi har en sterk lidenskap for mat og vin, vi ønsker å servere et måltid med preg av Arktis og det nordiske, men som også viser mangfoldet i å bo like under Nordpolen. Vi samarbeider med lokale produsenter og er alltid på søken etter de beste produktene. I juni 2022 ble vi Miljøfyrtårnsertifisert og har siden jobbet kontinuerlig med å begrense matsvinn og velge de beste produkter fra bevisste leverandører. Fra produktet kjøpes inn, fraktes, tilberedes og havner på tallerkenen din ønsker vi å gi deg en god matopplevelse samtidig som at vi sitter igjen med minst mulig avfall og matsvinn.
Har du gode forslag eller innspill til hvordan klima- og miljøpåvirkningen av våre varer og tjenester kan forbedres? Send oss en e-post!
Les våre bærekraftsrapporter:
2024, 2025 (kommer snart)
We are cooperating with local producers and are continuously searching for the best products. We were Eco-Lightning certificated in 2022 and have since worked to limit food waste and choose the best product from environmental conscious suppliers. We are focused that from a product is bought, delivered, prepared, and served on your plate that we give you a good food experience, and leaves us with minimum food waste and garbage.
Do you have suggestions or comment on how we can improve our work with climate-and environmental impact? Send us an e-mail!
Read our sustainability reports:
2024, 2025 (coming soon)
