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Jon AgaDining


Jon Aga, creates together with its cuisine, food that is inspired by the modern classic kitchen, based at Continental and Norwegian food traditions. For us it is not food art sports, but subjects. Many products come from local suppliers at Vega and Helgeland. What applies to the season is an important starting point for all menus.


Local suppliers of potatoes, vegetables and beef comes from Eidemsmoen Farm. Herbs and flowers we have Marit and Didrik Mortensen from Olderåsen helping us with.
Fish and shellfish we get from the wonderful people at the fish processing plants at Vega Delikatesser. World Heritage lambs for lamb ribs, cured meat, lambroles and fillets comes from Solveig and John Kåre Aasved at Nes.
Wildmeat such as deer, elk, goose and duck is the local hunters who supply us with.


matbilde1The menu changes every day and consists of a five course menu that the kitchen are planning based on the raw materials that are to get hold of.


Dining times are:

BREAKFAST   8:00am - 10:00am

LUNCH          1:00pm - 2:30pm

DINNER        8:00pm - 9:30pm


We have unfortunately no catering outside these times.




Video: Gaute Hansen Aga

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