Mandag 1. juni starter vi med Spring Menu. Følg med for å se mer — eller kom innom oss!
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Our Spring Menu starts on Monday, 1 June. Stay tuned to learn more — or simply visit us!
#svalbard #arcticspring #newmenu #dinnerlongyearbyen #spitsbergen
Gruvelageret hosted a pop-up by our chef Manish, marking his farewell before returning to his home country, India. “Now, I want to continue my journey by bringing people together around a table and telling stories through my own pop-up dinners,” Manish said, dropping a hint.
Pravaas — the Indian cuisine pop-up — took guests on a journey across India: from Kashmir’s shirmal kulcha with morels and kalari, to Amritsari fish fry from Punjab, vibrant Delhi chaat, comforting moringa soup from Madhya Pradesh, and a Maharashtra thali with bhakri, mutton and rice. The menu continued south with scallops balchao, jackfruit idichatthu with coconut and parotta, and bold North East flavours of akuni, pork and bamboo shoot, before ending with jamun sorbet, mango–fig dessert, and handmade petit fours.
The journey was appetizing, colourful and refreshing. It was long — as it takes time to travel across the regions of such a big and diverse country!
#popup #indianfood #svalbard #finedining #dinnerlongyearbyen
“Home is wherever we are at this moment” — do you agree? You surely have met them. Or perhaps they are your dear friends?
The Gruvelageret team works together like a dance. It is never one person’s win or one person’s failure. It is always a team, no matter how independent everyone may be.
Gruvelageret people know this, and they mostly feel at home in Svalbard.
In the video, we only show those who have been working full-time in the back and front of house. There are more people to show, such as General Manager Kristin and Owner Steve who restored Gruvelageret and gave this place the direction it has today. And there is Hedly, who makes sure everything works behind the scenes. There are also people who work extra, or who worked full-time before and contributed to the growth of this place. Or people who contributed to designing Gruvelageret by gifting us collected artefacts from old coal mining times.
If you’d like, follow us on Instagram and Facebook for more. We are sharing stories and reels that not only present who is working at and developing Gruvelageret, but also, in parallel, tell the coal mining-related history behind it.
We are part of the history overall, and history does not have a full stop — we are in charge of it every second by adding something nice to the town we call home for now.
Nå er siste mulighet til å sikre seg bord til vår vintermeny, skapt spesielt for sesongen — book via lenken i kommentarfeltet 🖤
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EN.: Final tables for this winter menu, crafted exclusively for the season, are available this week — book through the link in the comments 🖤
#svalbard #romanticdinner #date #dining #finedining #ArcticWildlife #FineDiningExperience #food #CoalMiningHistory #longyearbyen #wilderness #sverdrupbyen #spitzbergen #adventure
[English below!] Kanskje vårens siste snø ❄️ Gratulerer med dagen fra oss her på Svalbard — helt ned til våre venner på fastlandet 🇳🇴 og
takk for at dere besøkte oss i går!
Maybe the last snow of the spring ❄️ Happy Constitution Day from us here in Svalbard — all the way down to our friends on mainland Norway 🖤. Thank you for visiting us yesterday!
#17mai #17May #FineDiningExperience #CoalMiningHistory #norge #svalbard #arctic
Vi gleder oss
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Meet the chefs of Gruvelageret✨: Head Chef Max, Chef Kacper, and Chef Manish. How do they describe themselves — not only as chefs, but as people?
Head Chef Max: "For me, Gruvelageret is about both exploring flavors and creating a great working environment. In my opinion, the hardest part of being a head chef is remaining professional while staying humble, and I believe that is what makes a good manager. At work, I try to be well organized, plan ahead, work hard, and stay creative and passioned. I also try to share my experience while encouraging Kacper and Manish to explore their own ideas and contribute to creating new dishes.."
Chef Kacper: "I would describe myself as hardworking, reliable, and always on time. I try to be a bit of a sunshine (saying it while smiling🌞) in the kitchen with a positive attitude, good energy, and a smile, even during busy service."
Chef Manish: "I'm a chef from India, exploring the world! I’m someone who chases intensity, meaning, and growth — whether through food, adventure or sports!"
Experience their craft firsthand in every dish at Gruvelageret. ✨
#arctic #headchef #chef #finedining #svalbard
[English follows below]
🇳🇴 Mellom de store merkedagene er denne roligere uken en fin anledning for fastboende til å samle venner og nyte en avslappet kveld omgitt av lokalhistorie, utsikt mot breen og alkekongenes «latter» utenfor Gruvelageret 😊.
Fra Sverdrupsbyen kan du også oppleve skulpturen utenfor Gruvelageret, kveldlyset over fjellene og utsikten mot Gruve 1B og 2B. Reserver gjerne bord og gjør en hel kveld ut av alt Gruvelageret har å by på — både ute og inne 🖤.
Til Mollkameratene-arrangementet 16. mai tar vi ikke bordbestillinger. Dette blir en åpen barkveld fra kl. 20.00. Alle er velkomne!
Reservation: booking-legacy.caspeco.net/public/webBooking?system=no_grusva&unitId=13&v=1
🇬🇧 Between Norway’s big May celebrations, this quieter week offers a lovely moment for locals to gather friends and enjoy a relaxed evening surrounded by local history, glacier views, and the “laughter” of the little auks outside Gruvelageret. 😊.
From Sverdrupsbyen, you can also experience the sculpture outside Gruvelageret, the evening light over the mountains, and the views towards Mine 1B and 2B. Feel free to reserve a table and make an evening of everything Gruvelageret has to offer — both outside and inside 🖤.
For the Mollkameratene event on 16 May, we do not take table bookings. This will be an open bar night from 20:00. Everyone is welcome!
Reservation: booking-legacy.caspeco.net/public/webBooking?system=no_grusva&unitId=13&v=1
Etter 4. mai 2026 har den nye gruveskulpturen ved Gruvelageret fått en ny tyngde. ✨ After 4 May 2026, Gruvelageret’s miners’ sculpture carries a new weight.
I oktober 2025 markerte Gruvelageret sitt 10-årsjubileum med å avduke en skulptur av tidligere gruvearbeider Hedly Daleng og tidligere Store Norske-direktør Robert Hermansen, sittende sammen på en benk. Hedly har nå jobbet for Svalbard Explorers Gruvelageret i over ti år, og sørger for at alt fungerer teknisk og praktisk slik det skal.
Den 4. mai 2026, da lyset ble slukket i Gruve 7 for godt, fikk skulpturen en enda dypere betydning — to gruvefolk som hviler utenfor Gruvelageret, mens fjellene selv får hvile.
Skulpturen ble bestilt av eier Steve Daldorff Torgersen. Han tok initiativ til prosjektet i forbindelse med 10-årsjubileet og samarbeidet med kunstner Odd Jørgensen, som lagde skulpturen etter ønsket om at den «skulle vare evig».
✨ EN:
In October 2025, Gruvelageret marked its 10-year anniversary by unveiling a sculptur of former miner Hedly Daleng and former Store Norske director Robert Hermansen sitting together on a bench. Hedly has now worked for Svalbard Explorer’s Gruvelageret for more than 10 years, making sure everything functions technically and practically as it should.
On 4 May 2026, when the lights were shut off in Mine 7 / Gruve 7, the sculpture became even more symbolic — two mining figures resting outside Gruvelageret, while the mountain itself was permanently closed down.
The sculpture was commissioned by Steve Daldorff Torgersen, the owner of Gruvelageret. He initiated the project as part of the restaurant’s 10-year anniversary in October 2025 and worked with artist Odd Jørgensen, who created the sculpture according to the wish that it “should last forever” (nor. «skulle vare evig»).
By sharing a little of this history in both Norwegian and English, we hope to keep the curiosity alive: about Longyearbyen’s mining past, and about the people who made it what it is. Many of them are still here with us in town, carrying stories, knowledge and spirit we are lucky to have around.
#Gruvelageret #Longyearbyen #Svalbard #Gruve7 #SvalbardHistory #ArcticHeritage #CoalMining #PeopleOfSvalbard #StoriesOfTheNorth #TasteOfSvalbard #FineDiningSvalbard #ArcticDining #Gruvehistorie #Svalbardhistorie #Kullgruvedrift
Tradisjonen tro blir det barkveld på Gruvelageret 16. mai, i år med Mollkameratene!
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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!
