Sampling Smør in Honningsvåg, Norway, [May 2026]

Getting to the northern most tip of Norway takes a little bit of doing. I fly from Sydney to London via Singapore; London to the Finnish capital of Helsinki; then north-west from Helsinki to Tromsø (Norway) with a pit-stop in Rovaniemi; then north-east from Tromsø, with another pit stop in Hammerfest. Finally arriving in the ferry and fishing port town of Honningsvåg, from where it is a 33km shake-out bike ride up to Nordkapp (North Cape).

North of Nordkapp there is simply no more Norway, nor indeed any Europe for that matter. Only the Barents and Norwegian Seas lie frigidly in wait for the hapless crab and cod fisher-folk. (*‘Hapless’ is old Norse for ‘without hap’ or luck). (*Please don’t mention the goat track just to the west of Nordkapp. It doesn’t count because I said so, and it’s my blog).

Europe lies somewhere in under that huge mass of cloud and snow to the south that I snapped from the plane near Hammerfest on the flight up here.

The Norwegians are so cultured as to provide alpaca wool socks in vending machines at Tromsø airport. How civilised.

It pays to be Northernmost up here, even the 7-Eleven is getting in on the act.

The Danish have a term ‘tandsmør‘ for spreading butter so thick that you leave teeth marks in it when you take a bite. These are people who take their butter seriously, and that has to be respected.

Smjör (butter) from Iceland, produced by Mjólkursamsalan, is rich and creamy. The word’s onomatopoeic glissando autologically conjuring the stuff (smjör), the spreading or smjör-ing of the smjör and, for me at least, the satisfying squelch as one’s teeth nestle luxuriantly into a soft inviting goo; Smmmjjöööör….. (Let us know how you feel about butter in the comments).

Here in far-northern Norway there are few things in life we enjoy smøre than simply smør-ing our way through a liberally smøred dollop of Røros Smør. Gone is the harshness of the Icelandic fricative sibilant ‘j’ with its jarring ö umlaut, leaving us with a milder mid-frontal slash ‘ø’ vowel indicative of a high-fat, slow-churned, cultured butter considered one of the best in the world. Its famously rich and naturally soft texture, with live cultures and spring water, provide a slight nutty tang in the upper notes, all lovingly flaked with the freshest North Sea salt.

Why it is that any consider it worthwhile chomping down into something as bland as margarine or some other yellow half-butter muck that is often so nothing that it doesn’t even warrant a noun, is quite beyond me. ’Spreadable’? No proper smjör-ing to be had there. Only the inevitable disappointment of a damp squib of artificially coloured slop and the interminable trundling on of a drab wretched existence.

Here at The Arctic Hotel the free breakfast is amazing, and as a touring cyclist it behoves one to take full toll. A fresh and inviting array of cheeses, hams and cereal, and …of course… lashings of high quality Smør. Lay it on thick I say. (*Curiously, ‘Smør på flesk’ means to ‘butter on bacon’, an idiom meaning to overdo something, or lay it on too thick.)

Honningsvåg Harbour

In Honningsvåg the merchants await the arrival of yet another ferry or cruise ship, over-priced menus in hand.

The magnificent MS Nordnorge (Roll on-Roll off cargo and passenger ship) gives three blasts on the horn (aka ‘whistle’) meaning ‘engines astern’ on nearing the port.

Gross Tonnage: 11,386 GT Length: 123 meters (405′) Beam: 19.5 meters (64′) Speed: 15-18 knots.

Sitting in Honningsvåg in late May I have the feeling that I might be a tad early in the season for this kind of thing as the campsites are still not open. However, you can camp anywhere up here with no need for ‘stealth camping’. The temperature is hovering between 5 and 10 degrees Celsius while the ‘midnight sun’ glows through the night as advertised. The mosquitoes arrive in July I’m told. The idea of these large nasty bastards are giving me flashbacks to the harrowing bug battles of the Alaska Dalton Highway back in 2011.

So it might be just as well to get going.…

The shake-out ride up to Nordkapp (37km) is hell on wheels. Everything hurts and everything needs tightening.

I never learned to put sunglasses on my face in a sensible manner so this all looks a bit skew-if. In my defence I’m well knackered at this point.

16 responses to “Sampling Smør in Honningsvåg, Norway, [May 2026]”

  1. Go you! Can almost taste that smor! Smordelicious! Much love ♥️

    1. Cheers Annie. Can’t get enough Smor.

  2. It seems you already have a command of the language- well at least the words they can lead to the provision of sustenance along the way! Bravo .. better get peddling southward to warmer climes. Happy travels x

    1. Southwards. Ever Southwards CAS.

  3. Safe travels and enjoy all the smør and plenty of ‘tandsmør‘ as you can….it will help you keep warm.

    1. Thanks Pene. Smør producers of Norway should be sponsoring me…

  4. Elizabeth Capaldi Avatar
    Elizabeth Capaldi

    Looks like it’s getting butter and butter.😜 That breakfast look fantastic!
    Keep your eyes peeled for stray Icelandic horses 🐎 – that’s if they’re not all in the Megalong Valley.

    1. I saw a thing that might have been a cross between a moose and a reindeer. That could be an Icelandic horse?

  5. John Templeton Avatar
    John Templeton

    Happy cycling, Bob …. another extraordinary experience awaits you. What incredible trips you’ve done. Good luck and stay safe. Regards John

    1. Cheers John. We’ve been to more dangerous places!

  6. Good to see you back at it mate. Very envious

    1. Cheers Mike. It feels good to be back on the long road…

  7. Good to see you’re back in the saddle again! Happy peddling 🥰

    1. Great to be back. Feel 100% in just a week of biking…

  8. Glad you’re back and that I get to check in on the ‘northernmost tales of daring-do’!

    1. Welcome back Ian to the cycling life with Buff3y. You should get back on the long road too!

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