Midnight Sun over the Støtt Archipelago

location

The bakery building stands in the heart of the historic trading post, just a few steps from the old general store—which houses a restaurant and a fishing museum—and from the pier where the speedboat docks. On this island, it takes no more than a few minutes to get anywhere anyway.

Rooms

The bakery has eight double rooms, which are the best in the building. Six of them have private bathrooms, and two share one; one of these two has its own kitchenette, a sitting area, and a view of the harbor. The rooms are available with either a double bed or two single beds.

Facilities

The building has been carefully restored and updated with modern amenities without losing its character. Amenities include down comforters, bed linens and towels, bathrobes and warm slippers, a hair dryer, toiletries in the bathroom, chocolate, coffee, and tea with a kettle, as well as an umbrella for the walk to the restaurant. The room also features a history of the trading post, an overview of activities, and the speedboat schedules. The decor reflects the period style of the house: antique furniture and elegant details from the trading post era.

The History of the House

In its heyday, up to a thousand fishermen —in addition to the island’s residents—would gather off the island during the fishing season, and they needed bread. According to tradition, the oven at the old bakery could bake sixty loaves at a time and ran from early morning until late at night. When the building burned down completely in 1878, the merchant Gotaas sailed to Åsvær, another trading post on the Helgeland coast, bought the entire post—including the bakery—and had everything transported by sea to Støtt. That’s how the house where you’re staying today ended up on this island in the first place. It has been open to guests again since 2018.

For whom

For anyone looking for the highest level of comfort on the island. Six of the eight rooms have private bathrooms; two share one.

location

The Rorbua stands where people used to work: right on the water, at the heart of the trading post. The restaurant, museum, and pier are all within walking distance, and the sheltered harbor with its pier begins right outside the door.

Rooms

The house is divided into two sections, each with its own entrance. Rorbua Nord has three double bedrooms, one bathroom, and a living room. Rorbua Sør has four double bedrooms, two bathrooms, and a living room. Both sections can be rented as a single unit, giving a group its own private space without having to share the house with strangers.

Facilities

The atmosphere and furnishings reflect the trading post’s heyday: period-style antique furniture and heavy down comforters, along with bed linens and towels, slippers, a hair dryer, toiletries in the bathroom, chocolate, coffee, and tea, as well as umbrellas. The living room serves as the common gathering place where guests hang their wet clothes to dry after their excursions. The bathrooms are shared within each section of the house; in Rorbua Nord, three rooms share one bathroom, while in Rorbua Sør, four rooms share two bathrooms.

The History of the House

A rorbu was the cabin where fishermen slept and ate during the fishing season. Here they prepared their fishing gear and baited the hooks on their longlines, often late into the night. Typically, these houses consisted of just two rooms: a storage area for food and equipment, and a living area with beds. With their bright red color and white trim, rorbu cabins remain a symbol of Norway’s maritime heritage to this day, and along the Helgeland coast, they stand where cod has been landed for centuries.

For whom

For families and groups of friends who live together and want to get together in their own living room in the evening. For many guests, the Rorbua is the top choice on Støtt.

location

The Stabburet is also part of the trading post complex and is thus just a few steps away from the restaurant, museum, and pier.

Rooms

The Stabburet is a two-story apartment that sleeps up to four people. The ground floor features the entrance, a cozy living room, and a restroom with a sink; the upper floor has a large bedroom with a double bed and two single beds. So you’re not staying in a single room here, but in a small house all to yourself.

Facilities

Just like in the other buildings at the post: period-style antique furniture, heavy down comforters, and charming details from the days when this was a trading post rather than a place to stay the night.

The History of the House

Every major trading post along the coast had a stabbur, where grain and food were stored, safe from moisture and rodents. The one at Støtt dates back to the 1700s, making it the oldest building on the island. The timber used for its construction must have been brought in entirely by sea; there was no other way out here. Later, the trading post’s staff lived in the granary.

For whom

For a couple or a family of four. The house is considered the most romantic in the area.

The Old Toy Store

Meals are served at Gammelbutikken, the trading post’s old store. Until 1959, this is where everything the island and the fishermen needed was sold: a wide range of goods, provisions, and equipment for the fishing season, plus a separate bar for spirits. The building itself was once moved from Åsvær to Støtt and was larger back then than it is today. A table is automatically reserved at the restaurant for overnight guests.

The Daily Routine

Breakfast is served from 7:30 a.m. to 9:00 a.m., and on Sundays until 9:30 a.m. Lunch is served from 1:00 p.m. to 3:00 p.m., with the last seating at 2:30 p.m. For dinner, starting at 6:30 p.m., all guests sit down together at the table. On weekdays, a three-course menu that changes daily is served, depending on which ingredients are at their best; on Saturdays, a five-course menu is served.

The Kitchen

The culinary concept draws on the town’s history: For centuries, merchants have served their guests generous portions of cod and halibut, whale meat, clipfish, stockfish, bacalao, and fish soup. A carefully selected wine pairing is offered with each meal; an expert advises the restaurant on putting together the wine list, and the bar also serves spirits and cocktails.

In-House Stockfish Drying

The restaurant is the only one in Norway that dries its own stockfish. Every March, large batches of cod and coastal cod are purchased directly from local fishermen, deboned, and hung on large racks outdoors. Ideal conditions include a good breeze and temperatures between zero and three degrees, which is exactly what March and April bring to Støtt. After about two months, the fish is taken down, soaked to prepare it, and skinned. The back pieces and the finer cuts are served as the main course, while smaller pieces go into the stockfish soup. Historically, Støtt was also the first production site for cod liver oil on the Helgeland coast.

Good to know

Please let us know about any food allergies or intolerances well in advance of your arrival so that the kitchen can make the necessary accommodations.

An item that is gradually making a comeback

The trading post is being restored building by building, as work progresses. In 2012, the restaurant opened in the old store; in 2014, the Stabburet and Rorbua were completed as accommodations; in 2015, the fishing museum and conference rooms on the upper floor were added; and in 2018, the bakery opened. So what you’ll see on your tour is a place still under construction, not a finished museum.

Rødbrygga

The red warehouse on the pier, dating from the 1820s or 1830s, is the building that dominates the view of the trading post. This is where the catch arrived and was processed: gutted, filleted, and salted. From this building, the clipfish set off on its journey to Bergen and onward to other countries. Inside, the warehouse is still awaiting restoration, which is planned for the coming years. From the outside, it remains the island’s landmark.

Telegraph Stations

The telegraph station, established in 1858, was the first between Sandnessjøen and Bodø, built on the initiative of the merchants Bonsak and Kristiane Bolette Gotaas. It moved into its own building in 1884, after the post office’s large main building had been demolished. For decades, this station provided the island’s fastest connection to the rest of the world.

Fishing Museum

On the upper floor above the restaurant, the museum tells the story of the fishermen’s lives, coastal trade in the age of sailing ships, and the craft of cod drying. Also on display there are the illustrations that Kaare Espolin Johnson created for Johan Bojer’s novel. In the summer, the room also serves as a second dining room.

Port and Wharf

The harbor is considered one of the safest on the coast: the breakwater and the offshore islets and reefs shield it from the open sea. The entrance faces southeast—precisely the direction from which the wind never blows here, because the mainland mountains and the Svartisen Glacier shield the archipelago. Coastal vessels used to dock at the steamship pier; today, that’s where the guided tour begins. Historically, the island also had its own excellent well water.

Support Kolonial

The island store on the pier serves both locals and visitors and also serves as a social gathering place, a post office, and a rental station for bicycles, kayaks, small boats, and fishing gear. For a community of about 25 year-round residents, this store is of vital importance. In the southern part of the main island, there are also barbecue areas and a shelter on the beach.

The guided tour weaves together three locations into a single narrative. The Fishing Museum, located on the upper floor of the old general store, focuses on the fishermen, the merchants, and coastal trade in the age of sailing ships, as well as stockfish and clipfish, and the artwork of Kaare Espolin Johnson. The subsequent walk through the fishing village showcases the trading post buildings and their former uses.

Finally, the trail climbs up to the Svenningen Plateau, home to bunkers and gun emplacements from World War II. From the top, the view extends north across the Vestfjord to the peaks of the Lofoten Islands and south across the islands to the Meløy Alps.

Lunch on the first day is an afternoon tea: bread with Norwegian salmon, ham, and cheese, accompanied by sweets such as berries, crème brûlée, and macarons. It is served with Norwegian apple cider, sparkling wine, or champagne.

The event is scheduled to last three hours, from 7:00 p.m. to 10:00 p.m. The barbecue area is located on one of the beaches within walking distance of the trading post; the guides carry everything out there and back. Seafood and meat are cooking on the grill.

The evening stretches on indefinitely. During the weeks around the summer solstice, the sun never sets, and no one will send you back inside. It’s worth bringing a towel and your swimwear: the shallow, sheltered coves warm up noticeably in the summer, and a midnight swim under the full light of day is the kind of memory people come here for.

There is a shelter and permanent barbecue areas on the beach. If you’d like to go for a walk beforehand, the coastal trail leads over a bridge into the interior of the island and through the Tjuvdalen valley back to the shore.

The guide invites you to take a trip among the islands, islets, and skerries of the Støtt Archipelago. From the boat, you’ll see these islands from a different perspective and can observe the rich birdlife up close. Several of the islands are particularly important nesting sites and are therefore part of a nature reserve.

From the harbor, the tour heads to Støtt’s most exposed coastline, facing the open sea: the realm of the sea eagles. In addition to these birds of prey, you’re quite likely to encounter otters, seals, and porpoises. Along the way, your guide will share stories about the islands.

Støtt is an ideal starting point for kayaking trips along the Helgeland coast. More than 12,000 islands and islets lie along the coast, interspersed with vast, largely undeveloped landscapes.

In a kayak, you’ll glide slowly across the water and have time to take in your surroundings: crystal-clear water, chalk-white beaches, the late glow of the midnight sun, the calls of seabirds, and the salty sea air. Your guide will tailor the tour to your skill level.

Two hours, from 1:00 p.m. to 3:00 p.m. The boat or kayaks dock at one of the archipelago islands, and the chef sets out a seafood lunch there. You’ll eat outdoors, on the rocks or on the beach.

The guides decide in the morning which island to visit, based on the wind and sea conditions. During the breeding season, through July 31, the protected islands remain off-limits; after that, visitors can choose between Helløya and Hundholmen, or enjoy a meal served on board.

Full-day excursion for five to twelve participants. The route first heads to Valvær, then out over open water again; after three-quarters of an hour, Myken comes into view—the outermost archipelago along this coast. Further west, the next destinations would be the Faroe Islands or Iceland.

On Myken, the houses are clustered closely together, and the entire island has about 500 meters of road. During the guided tour on land, the guide tells the story of the fishing families who braved the storms here. Lunch is planned at the Fiskebruket restaurant; if it is fully booked or closed for the season, the hotel will provide packed lunches for everyone.

This is followed by a guided tour and tasting at the Myken Distillery —the world’s first Arctic whiskey distillery, which has been producing single malt since 2014 and also makes gin. The return trip to Støtt takes place in the afternoon. This trip is also not suitable for people with back problems.

Full-day excursion. The trip begins in Støtt aboard a RIB and heads to the harbor below Svartisen; from there, you’ll hike up to the glacier’s edge. You can eat your packed lunch or dine at a nearby café.

Svartisen is the second-largest glacier on the Norwegian mainland and lies north of the Arctic Circle. Along the way, the guide explains how the glacier formed, how the ice shaped this coastline, and how climate change is altering it today. Incidentally, this same glacier is the reason why there is virtually no southeasterly wind at Støtt: it and the mainland mountains shield the archipelago from the wind.

The company requires a minimum of six participants for this trip. If you are traveling as a pair or a group of three, we will discuss the options for the day with you in advance. The price includes a guide, boat, wetsuit, life jacket, and a packed lunch.

It’s about an hour’s boat ride south to Rødøya; the rest of the day is spent on the mountain. We’ll dock at Klokkergården, an old coast guard house that now serves as a restaurant; the marked trail begins a few hundred meters behind it.

The Rødøyløva is 443 meters high and is one of the most popular summit hikes along the Helgeland coast. On the steepest section, there is a stone staircase built by Nepalese Sherpas using the same construction method now found on many steep Norwegian trails, which makes the ascent noticeably easier. From the top, the view stretches from the rugged peaks of the Lofoten Islands in the north to the Vega Archipelago in the south.

The summit drops off steeply on one side; take your time and wear sturdy, waterproof shoes. If you wish, the guide will accompany you not only to the mountain but all the way to the top. The RIB ride is not suitable for people with back problems.

On the final evening, the restaurant serves a five-course tasting menu paired with carefully selected wines or beers. The restaurant features an exclusive wine list and a curated selection of local beers that complement the dishes.

You can extend your stay beyond the program. Options include birdwatching on the island and the Kunna Peninsula, deep-sea fishing from an old fishing boat, and trips to the lighthouse on Kalsholmen, complete with a sauna and a picnic. Bicycles are available for rent on Støtt; eight to nine kilometers of quiet roads wind across the main island, passing beaches and swimming coves.

Prices and availability upon request.