Lofotenstua is one of Bodø's established fish restaurants, with a menu built around the same Arctic species that have sustained this coast for centuries. Cod, coalfish, and skrei (the migratory winter cod that Norwegians regard as a delicacy) appear according to season; the kitchen also does stockfish, dried and reconstituted in the traditional way. The preparation is rooted in Norwegian tradition rather than the modernist Nordic style.
The room is warm and unpretentious, with the standard wooden-panelled interior of a Norwegian fish restaurant. Portions are generous. This is the place to try traditional Norwegian fish preparations — boknafisk, lutefisk in season, fish soup — that you would struggle to find elsewhere. The price point is mid-range by Norwegian standards.