Vågan's restaurants concentrate in Svolvær and Henningsvær, with one or two notable places in Kabelvåg. The defining local dish is stockfish (tørrfisk) — air-dried cod produced on the wooden racks (hjell) you'll see everywhere across the islands from late winter to early summer. Skrei (the migratory spring cod) is the seasonal speciality, served fresh and simply with potatoes, carrot, and roe sauce from February to April.
In Svolvær, Børsen Spiseri, on the old quay, serves an ambitious modern Norwegian menu in a 19th-century warehouse — good but pricey. Bacalao Bar on the waterfront is the more casual option. In Henningsvær, Klatrekafeen (the Climbers' Café) is the lively local hangout; the more polished Lysstøperiet Bakeri & Spiseri does good seasonal cooking.
Lofoten prices are higher than mainland Norway — expect to pay around 350 NOK for a main course and 150 NOK for a beer.