About
The charming guesthouse is surrounded by old, historical buildings and quay facilities, that has always been the heart of the old fishing village of Bekkjarvik. Here you may relax and feel the guiet life, experience our wonderful nature by hiking or fishing, and of course enjoy local food with fresh ingredients from the sea.
ACCOMMODATION:
Bekkjarvik Gjestgiveri was built in the end of the 17th century when the King of Denmark and Norway Christian IV (1588-1648) decided that it should be a guesthouse along the Norwegian coast for every half day trip by boat.
In addition to offering rooms and food for travellers, Bekkjarvik also had quai for steamship vessels, barrel factory, herring factory, saltery for fish, reception for lobster, distillery and a large building for hanging up and drying nets.
Today, the buildings have been renovated and adapted to the modern way of use, but at the same time the identity and charm of the small fishing village is well taken care of.
The 48 rooms are located in 3 buildings, all of which are centrally located around the small harbor, a short distance to the main house where meals are served.
We offers these room types:
- Standard single room
- Standard double room
- Suites with 1,2 and 3 bedrooms
All rooms and suites are unique and in different sizes. Suitable for 1, 2 or up to 6 people.
MEETINGS AND CELEBRATIONS:
Bekkjarvik Gjestgiveri provides the perfect venue for various types of events, parties and celebrations.
We have a large capacity for dining, and with several good dining rooms, have good solutions both for groups who want to sit together with other guests - and for groups who prefer their own premises.
Our menus are based on local ingredients - are unobtrusive, but taste heavenly! The fisherman who delivers fresh fish from the boat every day is indispensable. The same goes for wild sheep flavors of western Norwegian archipelago and heather. Bekkjarvik has a high quality, without being snobby.
The nature around Bekkjarvik is generous, here we harvest different species of fish, shells and shellfish. On the beautiful heather moors and in the forest, wild sheep and deer graze, and our chefs like to go out into the forest one early morning to gather wild ramsons and herbs.
MEETING FACILITIES:
Bekkjarvik Gjestgiveri offers various meeting- and conference rooms with good lighting and ventilation-conditions for up to 180 people. The conference department always have a representative available for helping with smaller or bigger issues.
The premises are equipped with;
• Standard technical equipment such as projector and screen, or large TV screen for direct connection from laptop.
• Stable and fast wireless internet throughout the hotel facilities.
• Some of the rooms have fixed sound systems, in others we install this on request
• Everywhere there are flip-overs and/ or whiteboards, as well as other consumables that are needed for the work.
• Group rooms are available, and there is mingling-area close to the meeting rooms.
The location of Bekkjarvik Gjestgiveri - both inside and outdoor – give you a tranquility and surroundings that will fill you with inspiration and relaxation.
Our meeting rooms have easy access to outdoor areas, and with a beautiful park just behind the main house, this is a nice area to e.g. group work such as «wald & talk» or breaks to get some fresh air.
If desired, we can provide exclusivity on some of the premises, so that your grous is well sheltered from others.
FOOD & BEVERAGE:
We are proud of our chefs, Ørjan and Arnt Johannessen, who both have the highest honours for their achievements within the culinary profession. Ørjan with his gold medal in Bocuse d’Or in Lyon in 2015 and Arnt with the highest recognition given by Norges Kokkmesteres Landsforening (the Norwegian Chefs Association): Årets Kjøkkensjef (Chef of the Year) 2014.
Read the interview with Ørjan Johannesen: Wild sheep - a local delicacy
Bekkjarvik Guest House is known for its excellent cuisine based on fresh and local ingredients. The restaurant at Bekkjarvik Guesthouse has a high standard without being pretentious.
The Johannessen family has a common goal of being a place with warmth and consideration for their guests, a place for recreation and a place with the best food experiences along our long coast.
We are open all year round for dining and accommodation, except for the periode from Dec. To Jan 02.
Restaurant summer: Monday to Saturday: 12:00 - 22:00 Sunday: 12:00 -21:00
Restaurant winter: Monday to Saturday: 12:00 -21:00 Sunday: 12:00 -16:00
The kitchen team:
Together with the kitchen team, Arnt and Ørjan set the menus every day with one goal: That you as a guest will have a dining experience you do not forget. Ørjan and Arnt grew up living in room 203 to the sound of the telephone ringing in the reception downstairs, and as 12-year olds they started helping out in the kitchen. Their sense of ownership to the place and love for food and cooking has been with them ever since childhood!
Bocuse d’Or; World Championship in Culinary Art:
Ørjan started competing already during his apprenticeship. Competing in Culinary art is top sport at the highest level.
In 2015, Ørjan Johannessen stood at the top of the podium during the world championship in culinary art, Bocuse d´Or in Lyon/ France. With this, he became the fifth Norwegian to take gold in the competition and this helped put the small town of Bekkjarvik on the map.
Ørjan wants to continue the food traditions he had at home - and together with his brother, chef Arnt, they take care to develop these - and adapt them to the modern kitchen of today.
We have long experience in making an intimate surrounding for an event, from larger meetings or conferences - to the small or large events in life like birthdays, anniversaries, or weddings.
Welcome to Bekkjarvik Guest House!
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