Goldring Travel's 2015 Culinary & Cultural (formerly Food & Wine) Cruise - Seabourn Quest - Part IV (Slovlaer and Tromso) - Travels Blogs

Goldring Travel's 2015 Culinary & Cultural (formerly Food & Wine) Cruise - Seabourn Quest - Part IV (Slovlaer and Tromso)

Day Four of the 2015 Goldring Travel Culinary and Cultural Cruise on the Seabourn Quest was the second of five sea days.  We have been blessed with unusually calm seas, warm(er) temperatures and plenty of sun.  Most of the day was spent working (yes, even while cruising I do work), making final arrangements for the next Private Event in Svolvaer, Norway and eventually soaking in the hot tub on the bow (my favorite thing to do on a Seabourn cruise!).
That evening we dined in Restaurant 2.  It was a ?Signature? evening so the menu is sort of the ?greatest hits?.  As Diane had never dined there before it was the best night to give it a try.  Although I have heard people say Restaurant 2 is getting a bit tired, the fact of the matter is the restaurant was completely full, the service was excellent and the cuisine was top notch.  All in all we had a wonderful time.
Svolvaer, Lofoten Islands, Norway The next morning brought us in to the Land of the Midnight Sun, with the sun shining 24 hours a day, and to the fishing town on of Svolvaer, Norway where the second Goldring Travel Culinary & Cultural Event was being held and with both Captain Geir-Arne Thue-Nilsen and Executive Chef Jes.  As we arrived into port I noticed dozens of wooden racks for drying cod (commonly called bacalao) with most of them now empty.  Finding out why was part of our exploration this day.  I was off the Seabourn Quest on the first tender to scope out this tiny fishing village and to find a good fish market as Chef Jes was ready to purchase some fresh local seafood.
Svolvaer's Wooded Racks for Drying Cod (Bacalao) What I discovered is a sleepy town that has huge activity from January to April?when the cod run into the Lofoten Islands?and then pretty much nothing.  Despite all of my efforts and being in the heart of the Lofoten Islands? fishing fleet there was no fish market in town.  But all was not lost!
We found a bakery where I enjoyed a cup of coffee and a typical Norwegian breakfast.  I am not sure of the name (Norwegian is hard to pick up on!), but it consisted of a light pancake folded over a bit of Norwegian brown cheese ? which is addictively good.   
Typical Norwegian Breakfast.  The Brown Cheese is fantasticAfter meeting at the pier we drove to Svinoya Rorbuer and its fantastic Borsen Spiseri Restaurant; located on a small island just out of town.  We were met by a wonderfully, colorful and knowledgeable guide who took us back in time explaining the history of the Lofoten Islands, when and how the cod fishery has become so important, the lives of the fisherman and the women who processed the cod, and the reasons why the cod fishery lead to enormous wealth, greed, hardships and human tragedy. 

As he was talking to us a truck filled with dried cod, literally taken off the very racks I saw sailing in on the Seabourn Quest, passed us.

Cod Drying Racks, Svolvaer, NorwayG...
Source: Goldring Travel

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