Several hundred metres below the fjord's layer of ice, the king crab moves along on its long claws and legs. At most, this crab can grow up to two metres from pincer to pincer. With their giant legs, they move about down in the icy darkness before some of them are lured into the pots waiting for you to haul them up onto the ice. 

You are transported out to this adventure by snowmobile and sled and to a warm, rustic restaurant to taste the catch. 

The dark red, spiky shell of the king crab hides a soft, almost sweet, completely white meat. Many people prefer it to lobster. And here you get it served in the classic Norwegian way: fresh, juicy and irresistible. Portion sizes are on the generous side, so no one should leave the table hungry.