Starters
Served in the traditional way with sour cream, red onion, beetroot, lefse and flatbread
Served with fermented apple, Kampot pepper, mushroom emulsion, cress and grilled bread
served with buttermilk, horseradish, dill and sunflower seeds
Main Courses
Served with black truffle, pickled wild mushrooms and aged Holtefjell cheese
served with baked winter vegetables, fennel, veloutè sauce with Vin Jaune and browned butter with small potatoes
Traditional Christmas Food
Served in the traditional way with pea stew, bacon, bacon fat, mustard sauce and Goldeneye potatoes
Served twice
Served with root mash, vossa sausage, broth and Goldeneye potatoes
Served twice
Ribs, pork patties, Christmas sausage, apple, prunes, red and white cabbage, Christmas Sauce and Goldeneye potatoes
Served twice
Served in the traditional way with sour cream, red onion, beetroot, lefse, flatbread and Goldeneye potatoes
Dry-aged meat We also have a meat list on site that changes daily. There is meat in different cuts, origins and breeds. We guide you to find the right flavor or share different ones at the table.
Side dishes
Sauce
Cheese and dessert
Served with compote and crackling bread
Served with spice cake and port wine gastric
Served with lightly whipped cream from Valmsnes farm
Served with blackcurrant and caramel sauce
Served with crumb cake and stirred cloudberries
Served with yuzu curd, roasted white chocolate and elderflower granite