New head chef
Through Arktisk mat 2023 in Mosjøen, André Larsen and the owners at Barthbryggo met for the first time. This meeting was the beginning of a collaboration and a common dream to create a unique food-destination with high quality at Barthbryggo.
From Statholdergaarden and Myken to Barthbryggo
Our Head chef has a fondness for seafood and Nordic cuisine.
He is creative, committed and seeking to be constantly developing.
He emphasizes promoting the good clean flavors, and always works to give his guests a unique experience and a proper evening in the food universe.
The philosophy is that service and food will maintain the level of a high-end restaurant, but the atmosphere will be warm and relaxed. The menu will change regularly based on what raw material that’s available and when they are at their best.
André has previously worked at Statholdergaarden and Geranium which has previously been named the world’s best restaurant. For the past year he worked at Fiskebruket at Myken. He has also participated in several competitions with very good results: Seafood chef of the year in 2016, silver in Green chef of the year in 2017 and shared 4th place in the NM in culinary arts in 2018.
Our new head chef has a fondness for seafood and Nordic cuisine. He is creative, exploratory, committed and seeking to be constantly developing. The menu will change regularly based on what ingredients are available and when they are at their best. He emphasizes promoting the good, clean flavors and always works to give his guests a unique taste experience and a real evening in the food universe. Service and food must maintain the level of a high-end restaurant, but the atmosphere must be warm and relaxed.
André is now starting the job of finding relevant suppliers for our kitchen and wants to get in touch with local, dedicated producers, farmers, gatherers etc. You can find contact information on our Instagram and Facebook page Barthbryggo-From dream to reality.
We look forward to the process further!
