The Menu
THE TASTE OF SVALBARD
At Huset, every menu begins with the landscape. The fjords. The tundra. The seasons.
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Head Chef Alberto Lozano and his team work closely with local hunters, fishers and foragers to source ingredients that reflect the unique character of Svalbard. Reindeer, Arctic seafood, wild plants and seasonal produce form the foundation of a menu that could only exist here.
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Originally from Spain, Alberto's culinary journey has taken him through some of Europe's leading kitchens before bringing him to the High Arctic. His cooking combines Spanish warmth, French technique and Nordic restraint, creating dishes that are both deeply rooted in place and internationally inspired.
A PHILOSOPHY SHAPED BY THE ARCTIC
Life in the Arctic teaches resourcefulness.
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During the short hunting and fishing seasons, ingredients are carefully sourced and preserved to be enjoyed throughout the year. Fermentation, curing, pickling and traditional Nordic preservation techniques allow us to capture flavours at their peak while reducing waste and minimising imports.
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Many of the herbs, microgreens and garnishes used in our kitchen are grown on-site, while wild plants and mushrooms are foraged from the surrounding tundra.
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The result is a tasting menu that is unmistakably shaped by its surroundings while executed with the precision of a world-class restaurant.
"Everything starts with what we can find here. The fjords, the tundra, the seasons, and we build from there."
Alberto Lozano, Head Chef
