More than food – how Skarven became an institution
From margarine factory to Tromsø's social meeting place.
A journey through time:
You notice it as soon as you walk through the historic front doors at Strandtorget 1.
People, activity and, not least, proud food traditions have been here since time immemorial.
Today the venerable building houses the popular meeting place Vertshuset Skarven: Skarven Kro and the bar on the 1st floor, the seafood restaurant Arctandria and Biffhuset on the 2nd floor, and Kulinarisk Teater at the top of the building.
Vertshuset Skarven is regarded by many as an institution in Tromsø.
It started with a margarine factory
Skarven's history goes all the way back to the beginning of the 20th century, when Gerhard Hay established a butter factory (Tromsø Smørfabrik A/S) in 1908, in a wharf building under modest conditions. The factory became a success and was later extended in 1918–1920, in 1954 and in 1970. In the 1920s they were especially known for the butter brands «Plantago», «Polar» and «Dacapo» (1927).
After a reconstruction in 1929, in which A/S Pellerin, Oslo Margarinfabrikk, put in new capital, the name was changed to Tromsø Margarinfabrikk A/S on 1 Jan. 1934.
The city's social meeting place
Since 1986, Vertshuset Skarven has been a social meeting place known far beyond the city limits.
Close to 10 million guests from home and abroad have visited Skarven over these years – what makes the place so popular?
-We focus on diversity. Skarven should be a place where all kinds of people feel welcome, and it is a pleasure to see so many drop in for our anniversary, said Gunnar Andersen during Skarven's 25th anniversary.
He helped start Vertshuset Skarven together with Jan Klev.
-Northern Norwegian coastal culture sits in the walls here, and that is something we have cultivated. We also have three words we keep working towards: Authenticity, honesty and a welcome for everyone, Jan Klev said during the same celebration.
The two of them have recently passed the baton to the experienced restaurateur Morten Lønstad.
-The previous owners built an institution in Tromsø for restaurants and nightlife, and there is a great deal of history in these walls. We will of course look after that with both hands. We do not want to make a Skarven 2.0; we want to cultivate Skarven 0.0, says Lønstad.
He points out that both the people of Tromsø and visitors are charmed by Skarven's authenticity, which is why he believes it is important that the inn stays local.
-Skarven stays locally owned and locally run, with local products and suppliers. We are going to do more of this – not less, Lønstad assures.
