13/02/26
A flying start for Sjøbaren in Ramsalt
When Sjøbaren opened its doors in Ramsalt, the Bodø public responded immediately. Already the first weekend the restaurant was fully booked — and boknafisk is quickly emerging as the crowd favourite.
The second floor has been rebuilt and expanded with a new continuous floor and is now adapted for calmer dinners and longer visits. (Photo: Christine Karijord)
Shortly after opening, the new restaurant has already tested both capacity, staffing and menu.
– Who would have thought? Well, now we’re underway, smiles general manager and co-owner Fredrik Schön.
The opening was deliberately low-key.
– We chose not to shout too loudly about opening. You could call it a soft launch — and it exceeded all expectations. A real pleasure, says Fredrik.
Already on the first day, 60 guests arrived.
– Almost without us even saying we were open, he explains.
By the weekend it really took off.
– We had a full house with up to 150 guests both Friday and Saturday. Absolutely amazing. That allowed us to test both the kitchen and front-of-house staff and see what works well and what we need to refine to create a proper flow in the restaurant, he says.
General manager Fredrik Schön (left) and Arve Pedersen of Hundholmen Byutvikling are pleased with the response after the opening. (Photo: Christine Karijord)
Two concepts in one
Sjøbaren is designed around two distinct experiences.
– We’ve created clear differences between the first and second floor. Upstairs we imagine long, wine-filled dinners in a calmer setting, while downstairs will have more energy and buzz. We can now allow a bar atmosphere with slightly louder music downstairs without affecting the second floor, says Fredrik.
The response from the public has been clear.
– I’ve felt tremendous support and pride from the people of Bodø. The reaction is often ‘finally’. People are proud to get their own fish restaurant, he says.
The ambitions are high.
– We want to create the best seafood restaurant possible. In the entire universe, actually, he laughs.
– And your favourite on the menu right now?
– It has to be the langoustine. But that will definitely change with the season, Fredrik smiles.
Local ingredients
The produce itself is the foundation — a central part of the concept.
– We have strong professional expertise in-house and a large, growing network within the fishing industry in the north,” says Fredrik.
He highlights cooperation with suppliers in Bodø, along the Helgeland coast, on Nesøya and south towards Trondheim and Frøya.
– Above all, very local, he says.
“Defines Ramsalt”
Arve Pedersen, Director of Leasing and Relations at Hundholmen Byutvikling, believes the seafood restaurant is important for all of Bodø.
– It’s a fitting final piece here in Ramsalt and clearly defines what the area is meant to be about — the coast, the culture and the sea, and those of us who live here, says Arve.
He especially points to the boknafisk on the menu.
– I was very happy when I saw boknafisk on the menu. I think it could become the city’s new grilled stockfish favourite, he says, looking forward to trying more dishes.
According to Fredrik, boknafisk is already the best-selling main course.
– Many people have strong memories connected to it — Sunday dinners with parents and grandparents. It carries both emotion and tradition, Arve adds.
The kitchen team at Sjøbaren: Head chef Gonzalo Beamonte, sous-chef Alex Arsenji Diomin and culinary director Lars Berbusmel are behind the menu at the new seafood restaurant. (Photo: Christine Karijord)
A menu based on season and the day’s catch
Head of culinary development and menu creator Lars Berbusmel has had free rein in shaping the menu.
– I try to focus on seasonality and local ingredients. We have scallops from Nesøya, locally caught halibut and the catch of the day depending on what the fishing boats deliver, says Lars.
The first week featured redfish — now the skrei (migratory Arctic cod) is arriving.
– The tables that were served redfish pronounced it in every possible way. I heard ‘auer’, ‘auar’, ‘åar’ and more. As a language-confused Swede I may soon have to present the food in English to avoid getting scolded, laughs Fredrik.
That fish has different names in Bodø, Lofoten, Beiarn, Meløy and Steigen is something they find entertaining.
– The first week we served the catch of the day as redfish several times. Now the skrei is here, says Lars.
He believes Bodø has long lacked this kind of offer.
– The region has missed this. The experience at Sjøbaren is so unique that people should actually be willing to travel quite far just to visit. This is a proper seafood restaurant, right in the middle of the pantry of the sea, he says.
His confidence in the project is clear:
– With one hundred percent certainty, this will be a success — also beyond Bodø’s borders.
FACTS: Sjøbaren
What: Seafood restaurant focusing on seafood and seasonal produce
Address: Sjøgata 33B, Ramsalt, 8006 Bodø
Opened: 2026 (took over the premises after Txaba)
Location: On the quay in Ramsalt, at the waterfront in central Bodø
Concept: Dedicated seafood restaurant using produce from the coast around Bodø and northern Norwegian seasons
Operation: Part of Favn Servering
Opening hours:
Monday–Thursday: 15:00–22:00
Friday–Saturday: 15:00–00:00
Sunday: Closed
Kitchen closes:
21:00 Monday–Thursday
22:00 Friday–Saturday