Understand

Bouvet Island, an uninhabited volcanic marvel, was discovered in 1739 by a courageous French naval officer who bestowed the island with his name. However, no official claims were made until 1825 when the British flag symbolized their dominion over the island. In a remarkable turn of events, the United Kingdom graciously relinquished their claim to Norway in 1928, recognizing their occupation established a year prior. This fascinating island, along with its adjacent territorial waters, was designated as a nature reserve in 1971. Since 1977, Norway has diligently maintained an automated meteorological station on the island, monitoring its natural wonders. While it may be tempting to search for airports, hotels, rental cars, or even airport limousines on Bouvet Island, it's crucial to remember that such luxuries do not exist, and are unlikely to ever materialize.

Get in

Visiting Bouvet Island may not be easy as it is primarily a nature reserve. Tourism alone might not grant you entry permission, but there are other ways to make it happen. One option is to find out when the next research expedition is scheduled and ask if you can join them. If you have a useful occupation or skill, such as being an Arctic research biologist, geologist, helicopter pilot, or physician, you may be welcomed to the island. In the past, radio amateurs were even allowed in for a DXpedition, setting up an amateur radio station to communicate with people worldwide. If you're determined to visit Bouvet Island, there are companies that can help arrange your travel. Oceanwide Expeditions is one such company that explores remote places like Bouvet Island with their own ships and expedition crew. They offer exciting journeys from Ushuaia to remote locations such as Bouvet Island, the South Sandwich Islands, Ascension Island, Tristan da Cunha, Cape Verde, and St. Helena. With fully equipped zodiacs, you can go ashore on several islands rich in wildlife and perfect for exploration activities.

Map & Climate

Popular Foods

Rakfisk - This traditional Norwegian delicacy consists of small, raw, salted and cured fish, typically trout or char, which are fermented in a mixture of salt and water. The process can last anywhere from 6 weeks to several years, resulting in a strong, pungent flavor.

Lutefisk - A highly debated Norwegian dish made from dried whitefish, traditionallystockfish or cod, which is then soaked in Lye and water mixture for several days to soften the flesh. It's often served alongside butter, boiled potatoes, and sour cream.

Salmon - As one of Norway's most valuable seafood exports, salmon is a staple in Norwegian cuisine. Fresh, smoked, or cured, this nutritious and flavorful fish is commonly enjoyed grilled, baked, or prepared in various other ways.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing