Laine
Laine
About us
The Laine story
We opened Laine in 2016 in an old net shed on the harbour. We wanted a kitchen where the fish reaches the plate on the day it came out of the sea.
From the harbour to the plate
Every morning at seven we wait for the boats at the quay. What came up in the nets goes on the menu that evening, and when it is gone, it is gone. That keeps the fridge empty and the fish fresh.
A birch-wood oven burns in the middle of the room. The bread, the root vegetables and the salmon cook in it, and around it sit guests who have been coming to us for ten years.
The year
Four seasons, four menus
Spring
Asparagus, crab and the first greens.
Summer
New potatoes, strawberries and the grill on the terrace.
Autumn
Wild mushrooms, game and apples.
Winter
Oven dishes, smoked fish and the fire.
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